Thanksgiving Turkey on the GMG Davy Crockett Pellet Grill
1 year ago
11
Recipe:
Wet rub: rasberry balsamic, coconut aminos, ghost pepper vermont maple syrup. Cover and refrigerate. 24 hours
Dry rub: cumin, garlic, dill, cinnamon, cayenne, sesame, onion powder, coarse black salt. Cover and refrigerate. 24 hours.
Cavity: lemons, onions, garlic cloves, thyme, rosemary.
Smoke 12 hours at 150 with a Maple Pellet
Refrigerate overnight
Sear on grates at 400 for 30 min.
Back in the pan, 350 degrees, approx 2 hours - reaching 165 internal temp.
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