Steve Patterson’s Minnesota Double Rub Smoked Turkey Recipe (in a pellet smoker)

20-25 pound turkey
"The BBQ Rub" from Killer Hogs
"Mad Max Turkey Seasoning" from Dizzy Pig
2 sticks of butter
"Authentic Garlic Butter" from Heath Riles BBQ and Grilling
Raw onion chunks
Celery
Carrots
Garlic
Cooking spray

Pellet smokers offer a convenience that a traditional wood smoker does not. And if you want a crispy layer of skin, it’s far better than working with a traditional kitchen oven.

A pellet smoker is perfect because you can sort of set it and forget it at your desired temperature. Where if you are putting wood into a traditional smoker, you will have to do a lot more monitoring of the temperature, as it will fluctuate as the wood burns out. But pellet smokers naturally continue to feed pellets down through the auger, as the temperature starts to dip, to keep temps where you desire them.

Though pellet normally lacks a robust smoky flavor, that real wood provides, it makes up for it convenience…and I’ll tell you how you can STILL get that smoky deliciousness, when ditching the wood!

And remember, for the purposes of cooking the perfect Thanksgiving bird, it’s best to take out as many variables as you can. By following these simple steps, you’ll end up with wonderful flavor, immeasurable convenience, and incredibly crispy skin that roasting in the oven will not allow for!

Here’s how I do it for my family…
1. 20-25 pound turkey. Rinse the turkey and then thoroughly dry it off. The dry skin will help to get a crispy outer layer on the smoker. Remove the neck any giblet bag from the inside of the turkey cavity.

2. Season the turkey liberally. We used two different seasonings, one on each side. On one half we used "The BBQ Rub" from Killer Hogs. On the other half we used "Mad Max Turkey Seasoning" from Dizzy Pig. Be sure to season the top and bottom of the turkey. Use your hand as a guide as you coat each side in seasoning. This will help to minimize seasoning crossover and create two distinct flavors.

3. Inject the turkey. Melt two sticks of butter. Then add "Authentic Garlic Butter" from Heath Riles BBQ and Grilling - to taste. Once desired flavor is achieved, inject the turkey with the melted butter and seasoning mix. Inject in the breasts, legs and wings.

4. Fill the turkey cavity. Add raw onion chunks, celery, carrots and garlic. Optional: add lemon to the cavity if desired.

5. Spray the turkey with cooking spray. A light coating will add a layer of fat to the outside of the turkey, which will assist in developing a crispy exterior. This can also assist in keeping some of the dry rub seasoning in place while smoking.

6. Smoke the turkey at 300-350 degrees, depending on the amount of time you have. Turkey does not take on as much of the smoke flavor as fattier meats do (such as pork butt or brisket), so smoking it at a higher temperature is to your advantage. It will speed up the cook and assist in a crispier skin.

7. Remove from the smoker when the internal temperature at the deepest part of the turkey breast reaches 160. Allow it to rest for 20 minutes. This will allow the internal temperature of the turkey to reach the desired and USDA safe temperature of 165 degrees Fahrenheit. **(Dark meat parts of the turkey will likely cook faster and be higher than the breast temperatures. But that's ok. They can take it without drying out)**

8. Serve and enjoy!