Smoked Turkey using a Turkey Cannon Infusion Roaster

This Thanksgiving try using a Turkey Cannon Infusion Roaster on your grill to add moisture and flavor. Bear Mountain BBQ Ambassador Gerry Poynter of @Happybarbecue shares his recipe.  

Prep time: 20-30 minutes 

Cook time: 4 hours 

Ingredients: 

-1 whole turkey (at least 14 lbs) 

-1 stick of butter, softened 

-2 tbsp salt 

-2 tbsp pepper 

-Your favorite seasoning or poultry rub (I use Kosmo’s Dirty Bird Rub and SPG) 

-1/2 cup of white wine or chicken broth 

-1/2 lemon  

-Turkey Cannon Infusion Roaster from Camp Chef 

-Bear Mountain BBQ Apple Pellets 

Instructions: 

1. Preheat grill to 225°F and put Bear Mountain BBQ Apple Pellets in the hopper. 
2. To prepare the turkey, remove giblets and neck. Rinse under water and pat dry with paper towels.
3. In a small bowl, mix the butter with salt and pepper.
4. Using your hands, gently separate the skin from the breast and legs, making sure to keep it attached and in one piece. 
5. Slip the butter mixture underneath the skin and spread in an even layer.
6. Season the exterior of the turkey with a seasoning or poultry rub.  
7. Fill the turkey cannon infusion roaster with liquid (white wine or chicken broth) and lemon.  
8. Place turkey on the Infusion Roaster and smoke on your grill or smoker for 1 hour. 
9. Increase your grill or smoker temp to 350 °F and cook until internal temperature reaches 160 °F, around 3 hours. 
10. Let it rest for 20 minutes, carve, and enjoy!