Garlic Rosemary Butter Smoked Turkey

Ingredients:

• 1 turkey breast, 5-6 pounds, completely defrosted
• 1 bunch fresh sage
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 6 cloves garlic, minced
• 1 cup butter, unsalted, softened
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1 orange quartered
• 1 cup White wine
• Knotty Wood Almond Cabernet Pellets

Instructions:

1. Preheat the pellet grill to 350°F and fill the hopper with Almond cabernet pellets.
2. If brining the turkey, remove from the brine and pat dry, including inside the cavity.
3. Mix the softened butter with the garlic and chopped sage, thyme, and rosemary.
4. Next, use a spoon and loosen the skin over the breast so you can put some of the butter between the skin and the breast. Using the butter herb mixture put underneath the skin of the turkey and allb over the top and sides of the bird.
5. Season the outside of the bird well with garlic salt and black pepper.
6. Place the bird in a foil pan and pour in the wine along with the orange pieces to keep the turkey moist as it cooks.
7. Place into the preheated smoker at 325°F and let it cook for about 2-2 ½ hours or until it reaches 165°F internal. Add additional wine to the drip pan if needed.
8. After removing it from the smoker, cover with foil and let it rest for at least 30 minutes before serving.

SHOP PELLETS FOR THIS RECIPE