bread pan chicken

Recommended Pellets
Turkey Injection
 1/2 stick.
Unsalted butter
 1 cup.
Chicken broth
 2 tbls.
Table salt

Warm the broth in a small sauce pan, add the butter and salt and whisk. 120 degree solution is fine. Just warm enought to melt the butter and disolve the salt. Do not make the liquid too hot as we do not want to cook the meat with the injection.
Dry Rub (for approx. 12 lbs of meat)
 6 tbsp.
 6 tsp.
Sea salt
 6 tsp.
Dried minced onion (Substitute: onion powder)
 3 tsp.
Garlic powder
 3 tsp.
Black Pepper
 3 tsp.
Dried parsley
 1 1/2 tsp.
Dried rosemary
 1 1/2 tsp.
Dried ground sage
 1 1/2 tsp.
Dried thyme
 1 1/2 tsp.
Dried basil
 1 1/2 tsp.
Dried lemon peel

Mix all ingredients together in a bowl.
Protein and other ingredients
 10 - 12 lbs.
Whole turkey (thawed, if not fresh)
 1/3 stick.
Unsalted butter (melted)
 To taste.
Coarse salt
 1 ea.
Optional - Sweet onion (chopped into eights)
 Approximate cook time is 5 - 7 hours.

Cooking Instructions:

  • Remove the giblets from the turkey cavity and rinse the meat inside and out with cold water. Brine the turkey overnight (or 6 - 8 hours).
  • Heat your pellet smoker to 225 degrees.
  • Rinse the turkey inside and out with cold water.
  • Pat it down with paper towels.
  • Sprinkle the inside of the bird with coarse salt. Rub the seasoning into the cavity.
  •  If you desire, you can place some chopped mild onions inside the turkey.
  • Truss up the turkey with kitchen twine.
  • Place the bird, breast side up in an aluminum foil pan (preferably doubled-up or reinforced with wire).
  • Rub the melted butter over the outside to the turkey (I use disposable serving gloves when I do this step)
  • Generously sprinkle the rub mixture over the outside of the bird.
  • Put the chicken into your smoker and let it cook for 1 hour.
  • Increase the temperature of your pellet smoker to 325 degrees.
  • Smoke the turkey for another 4 - 6 hours (about 30 minutes a pound).
  • Baste every 45 minutes with the pan juices and/or additional butter.
  • The turkey is cooked when the thigh (near the leg joint) is at a temperature of 165-170 degrees.
  • Remove the pan from the grill and cover with aluminum foil for 25-30 minutes.
  • Carve against the grain and serve.
 If the turkey is getting too much smoke or the skin is getting too dark, cover the pan and bird with aluminum foil. Cut a large slit in the top of the foil and pull it slightly apart.