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image of turkey smoking on a pellet smoker

Gluten Free Smoked Turkey on a Pellet Smoker

My wife bought me a used smoked from one of the guys from our Synagogue for an anniversary present. It was the best gift ever. Since using it the first time, I have realized that smoking turkey breasts is the best. The are easier to work with and easier to cut as they do not have bones.
Just one of my family friendly Kosher Gluten Free Recipes.
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Prep Time 1 day 30 minutes
Cook Time 4 hours

Equipment

  • 1 pellet smoker
  • 1 large pot or food safe bucket
  • 1 large glass bowl
  • 1 measuring cup

Ingredients
  

  • 1 1 spatchcocked turkey or 1 boneless turkey breast
  • 4 cups water boiling water to dissolve the sugar and salt
  • 1 cup brown sugar
  • ½ cup granulated salt
  • 3 oranges
  • 3 lemons
  • 2 cups apple juice or white wine
  • 1 your favorite BBQ rub

Instructions
 

  • Create the brine by adding the sugar and salt to boiling water. add the sugar and the salt. Stir until the sugar and salt are dissolved. Let sit overnight to chill ( the reason for doing this is so you do not start cooking the turkey and then not cook it enough. This can cause bacteria to grow and lead to food poisoning. This can also be done the same day as the brining as long as the mixture has time to be chilled.
  • Slice the lemons and oranges add to the brine
  • Place the turkey in the brine and make sure it is cold.
  • Add more cold water to the pot to make sure the turkey is submerged
  • Make sure the oranges and lemons are dispersed evenly around the pot
  • Put the turkey into the refrigerator overnight for 12 to 16 hours.
  • Turn on the pellet smoker to 250 Fahrenheit or 122 Celsius
  • Take the turkey out of the refrigerator and place onto a stainless steel roasting pan or cookie sheet
  • Cover generously with the the rub
  • Pour the apple juice or wine onto the bottom of the pan / cookie sheet
  • Place in the smoker checking every hour to make sure there is liquid under the turkey
  • If you have place a thermometer into the turkey so can monitor the internal temperature
  • The turkey will be in the smoker for about three and half - 4 hours or until the turkey reaches an internal temperature of 165 Fahrenheit or 74 Celsius.
  • Let the turkey sit for half an hour or refrigerate and eat at room temperature over the next couple of days. My family prefers to eat the turkey room temperature the next day.