Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical

In this video, I produce a Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical. I made a Cajun style turkey, but you can follow these instructions and use any seasoning that you prefer. I promise you will be the star of the show when you carve up your bird. RECIPE AT BOTTOM OF DESCRIPTION.

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Creole-Infused Smoked Turkey Recipe:

Ingredients:
1 whole turkey (size according to your preference)
Tony Chachere’s creole style butter
Kinders the Blend seasoning
Blackstone Bayou Blend seasoning
Competition blend pellets
Hickory chips
Unsalted butter

Instructions:

1. Thaw the turkey completely, allowing 1 day per 5lbs of turkey.

2. Pat the turkey dry with paper towels.

3. Inject the turkey all over, focusing especially on the breast meat, using a whole bottle of Tony Chachere’s creole style butter.

4. Season the turkey's skin with a generous coating of Kinders the Blend and Blackstone Bayou Blend.

5. Preheat the smoker to 300 degrees Fahrenheit. Use competition blend pellets and add hickory chips to the smoke tube for an extra flavor kick.

6. Place the seasoned turkey in the smoker and cook at 300 degrees for approximately 2-3 hours or until the internal temperature reaches 150 degrees.

7. After 1.5-2 hours, baste the turkey with a mixture of melted butter and Blackstone Bayou Blend seasoning.

8. Once the turkey reaches an internal temperature of 150 degrees, baste the turkey again then increase the heat to 350 degrees and continue cooking until the turkey reaches 165 degrees.

9. Remove the turkey from the smoker and let it rest for 15-30 minutes before serving.

10. Slice and enjoy your perfectly smoked Creole-infused turkey. Smoke on!