T2 on the Pit Boss Grill

My Pit Boss Grill is my most favorite grill ever. With Thanksgiving around the corner and having never smoked a turkey before I figured I better give it a try in preparation for one of my favorite times of the year! Turkey Number 1 (T1), a 15 pound Jennie O,  turned out okay. I cannot believe I forgot to take a picture of the T1 experience, except for the carcass.

Brining is not my thing. I guess I should try to brine but never have, not even when oven roasting turkey, so for T1 it merely got washed down really well and checked for missed feathers. Before rubbing it down with olive oil followed by my personal Turkey Herbs & Spice mix I did do a coarse salt scrub on it,

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Sorry for the blur… 

Basically it was the same process for Turkey Number 2 (T2), also a 15 pound Jennie O. It turned out much more flavorful than T1 with a couple of adjustments in my smoking/griller procedure and a rub down with buttah, baby!, instead of the olive oil. Again I did not brine the turkey and it turned out absolutely fine, even with one major misstep in my grilling process. Instead of transferring it to an aluminum pan I left it on the grill the entire time. All that happened was the skin stuck to the grill. No big deal.

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Sister Missionaries getting ready to enjoy pan of T2, smoked turkey. Left to right: Sisters Hannah Davis, Sarah Farnsworth, and Rylie Vanderweil. They serve for 18 months as missionaries for The Church of Jesus Christ of Latter-day Saints. 

This Monday it is time for Turkey Number 3 (T3), a 20 pounder Butterball. It will be great to see how well a larger bird works out on the grill. The only major change I am going to make is the type of pellets used on T1 & T2. Instead of applewood my husband wants me to try the Traeger Turkey Blend of hickory, maple, oak wood with rosemary. It will be interesting to see how it all tastes with my special herb & spice blend for the bird.

Yeah Baby! #TurkeyTime!