Smoked Turkey On A Pit Boss Pellet Smoker

If you want to learn how to cook a smoked a turkey on your Pit Boss pellet smoker, or any pellet smoker for that matter, then you are going to want watch this video! In this video I will be cooking an approximately 14lb turkey on my Pit Boss Pellet smoker. Typically I would brine my turkey, but I didn't have the time, nor the supplies. So, we just went with a good old fashioned seasoned and injected smoked turkey. Be sure to check out the products I used below, some of which include great discount codes!
Products I used:
Rub (use code ashkickin and save 10%):
-Tailgater's Party Rub-www.sucklebust...
Injection-amzn.to/2GWJfFr
Pellets-amzn.to/3lvqs35
Knife (use code ashkickinbbq15 for 15% off):
-www.dfackto.co...
SuckleBusters Turkey Brine Kit (code: ashkickin saves you 10%)
-www.sucklebust...
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
-Cooking rack: amzn.to/2UoeNak
****************************************************************************
Don't forgot to follow me on social media at:
-Instagram- / ashkickinbbq
-Facebook- / ashkickinbbq
#pitbossnation #pitbosssmokedturkey #smokedturkey #thanksgiving #teamsucklebusters #pitbosspelletsmoker #pitboss

[@AshKickinBBQ]

As stated in the video, the temp of the cooker was 350°.

[@kevin200718]

Internal 165?

[@AshKickinBBQ]

@@kevin200718 I usually do 160° but 165° is recommended…it’s poultry lol, the rules don’t change.

[@josecanseco1182]

Yes I saw the same 350. Thanks

[@bigharv3232]

3 hours?

[@johnrigby5418]

I entered the code ashkickinbbq15 for the 15% discount for the knife but it shows invalid code

[@WillBarrzz]

Ok so I don't recommend cooking turkey this way. I did this for Thanksgiving for the first time. Now apparently I'm the one that's gotta cook another one for x-mas.

[@ghilliebacca7845]

Same lmao

[@AshKickinBBQ]

Lol, you had me going in the first half, not gonna lie

[@waderatcliff5928]

Just wanted to say, I used your method for my Thanksgiving turkey. I've never cooked a turkey before. We had about 25 at our family gathering. And even the few that don't eat turkey said it was the best they had ever had. Thank you for sharing. Wade R.

[@AshKickinBBQ]

Hi Wade, thanks for dropping by and leaving a comment, I really appreciate that! I am so glad to hear your turkey was awesome! Happy Thanksgiving to you and yours!

[@chuckmarkham9303]

Done this so many times with 20+ lb turkeys since seeing this video!! So easy and tender and juicy every time without brining!!! Great video!! Thanks!

[@AshKickinBBQ]

Love it!!

[@TexasSon74]

Bout how long? 3-4 hours?

[@earhornjones]

Hi, Darin. Thanks for the video! I smoked a 14 pound turkey on my Pit Boss last night using these directions. The only changes that I made to your procedure were that I used a locally available poultry rub, and I tossed a quartered lemon and some garlic cloves, along with a stick of butter into the cavity. It took just under three hours to cook, and turned out amazing! It was the first time I've ever smoked a turkey, and it was definitely the juiciest, tastiest turkey we've ever made in this household. Thanks, again!

[@tadeckel5053]

We used to do alot of commercial smoking at the meat market our family owned. On chicken and turkey used to mix orange juice, lawry salt, lemon pepper, and small amount liquid smoke and soy sauce. Make a great injection. Nice video.

[@AshKickinBBQ]

Hey Tad, that sounds delicious thanks so much for sharing! I might give that a try!

[@aaronanonymous4974]

2023, I'm gunna use my new Z Grill my father in law bought me! Great video

[@djshorty_64]

Just made this today. Didnt want to do all the work on a brine. Did this recipe to the exact! First time using a smoker too. Pitboss combo smoker. One of thee best turkeys I've had!! TY for this recipe.

[@freedomisntfree_44]

We do this for thanksgiving and Christmas and the throw it in the fryer for about 15 mins 🤤 try it out

[@AshKickinBBQ]

That sounds like a delicious tradition! Thanks for sharing.

[@jonhuffer611]

Awesome Videos. I am planning on using this method tomorrow for a much larger then normal 21# turkey I am smoking tomorrow. I did this same method last year and it was amazing.

[@sgtyork9330]

Just what I'm looking for in this video. I'm trying this in a couple weeks on my Pit Boss. I have done this in an old school Webber charcoal grill. This should be less work and looks like fantastic results. Thanks for this video!

[@AshKickinBBQ]

Awesome man! I love a weber smoked turkey, but you're right this is way less work and so delicious! Thanks for watching!

[@DeadBrokeBBQ]

Great looking big bird Darrin!! That Party Rub is the bomb on anything!! Thanks for sharing and have a great weekend!!

[@AshKickinBBQ]

Thanks Ricer! I couldn’t agree more, Party Rub FTW! You have a great weekend too buddy!

[@justdewit]

Doing this tomorrow but used kosmos brine, will use pitboss cherry, and real butter, and Tennessee apple butter rub

[@AshKickinBBQ]

Sounds absolutely delicious my friend!

[@TexasSon74]

Tony Sach oh rees ...I'm from Texas too ! Love this vid

[@AshKickinBBQ]

Hey! Thanks so much! 🔥

[@performingspecs7841]

Great video and great looking turkey! The injection season is what I usually use and the spray butter is my go to for basting. This will be my first smoked turkey, your video is exactly what I was looking for! Awesome job!

[@AshKickinBBQ]

Hey Michael, man that’s great to hear! Thanks for the kind words, and please let me know how bird turns out bro! Happy Thanksgiving to you and yours 🔥

[@jenniferbeason2630]

Hey there. Thanks for the video. This year will be my first Thanksgiving turkey responsibility and I’m going with your instructions. No pressure right? Jk, it’ll be great! One question…if there had been a brine, would you have rinsed it beforehand and/or just left it on and picked up right at the beginning of the video?

[@abegiesbrecht1148]

@@jenniferbeason2630 you should always rinse off the brine, or your bird might be too salty

[@edwardcordeiro6452]

This recipe made my Thanksgiving! I cooked a 20 pound Turkey (I did Bhrine it using the Sucklebusters Area 51 Bhrine) and it was an absolute hit... first time in all our years that there was no turkey left. I cooked 2 more Turkeys after that to eat with other family in December and it was phenomenal. I am ready to go again, thanks to your videos!

[@AshKickinBBQ]

Amazing! I am so glad to hear your family loved the recipe! Thanks for the comment! That Area 51 brine is delicious!

[@briano1523]

Awesome go to video for first time turkey smokers! Didn't want to do a brine but the Tony "C"'s is an awesome alternative. Funny thing though, I looked for the injectable seasoning and my local store had it in the seafood section....still trying to figure that one out! I put mine on about a half hour ago and have my spray butter ready to go. Fingers crossed there are no user errors and it comes out even half as good as yours looks! Can't wait to go through your other videos for more tips!

[@AshKickinBBQ]

Good luck Brian! You got this brother! Please let me know how it turns out! The Tony C’s might’ve been in the seafood due to the Cajun aspect, but who knows! Haha

[@monicacrotty2071]

I usually cook bird breast down,then turn it an hr or so before finish!

[@AshKickinBBQ]

Nice! Never heard of that method!

[@theridgelineadventures1493]

I've watched your video maybe 20 times and as I type this I'm on hour 2 on this cook. Thank you for the video as it is my first time smoking a turkey

[@granitemallow8946]

Anyone happen to catch the damn temp he’s cooking at?

[@theridgelineadventures1493]

@@granitemallow8946 go to my channel. I have it :) but if you don't want to then 350

[@mkd7961]

@@granitemallow8946 think 350

[@BehindtheGarageBBQ]

Perfect bird Darrin! Injection is the way to go👌 I'll have to try the party rub on a bird, thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻

[@AshKickinBBQ]

Thanks brother! You have a great one, and stay safe as well! Thanks so much for watching! 🔥

[@curtbradley549]

i brined my turkey and ya know it was alot of time /ingredients and waaaay more effort that went unnnn noticed in all seriousness .KISS method is where its at, You did amazing

[@AshKickinBBQ]

Thank you Curt! I appreciate that brother! Sometimes less truly is more! I appreciate you watching, and your kind words! 🔥

[@RedeemedRogueMolecules]

I was going to smoke my first one and I’m glad I saw this.

[@FireTurtle75.]

Looks fantastic! I'm the admin from Pit Boss Grills & Pellet Smokers that you messaged earlier today. Hopefully this will help some folks know that they don't have to brine a bird before they smoke it. It produces great results, but it's not the only way to do it. I think a lot of people get hung up on brining one & figuring out how to have the space to keep one refrigerated while it's soaking. Injecting works great too. All in all it's a great video!

[@FireTurtle75.]

I just realized when I clicked on your IG link, that I was already following you on IG. LOL

[@AshKickinBBQ]

Haha now that’s funny! I hit ya with a follow back this morning! Thanks so much for the kind words brother! I think a lot of people get hung up on brining well, and since most turkeys are in a 5-9% solution these days, I don’t really find it necessary as I would with a fresh bird! Thanks again for letting me drop this video in the group, and for watching! Truly appreciate it brother 🙏🏼

[@shanefulner]

I've been doing mine like this for years and they always come out tender I've always had stick burners just picked up a pit boss Austin xl and have yet to try one on the pit Boss but after seeing this video I don't think I'll be disappointed

[@SmokingDadBBQ]

Great looking bird

[@AshKickinBBQ]

Thank you James!

[@listlesstoad]

season won't penetrate the skin, i peel back the breast skin season the meat then toothpick the skin back in place, turns out great.

[@AshKickinBBQ]

Nice!!

[@mrkjreid1]

Love smoking turkeys. I have 2 PitBoss Grills

[@AshKickinBBQ]

I also love smoking turkeys! Thanks for watching Kenny!

[@papo517]

Thanks for the video I just got a turkey iam going to try and smoke it hope it comes out looking good like yours

[@AshKickinBBQ]

Hope it was great!

[@papo517]

@@AshKickinBBQ yes it was first time doing that the turkey came juicy and pull a part thanks for the video

[@danpost18]

Many thanks for video. You made that cook look so easy. This video makes me feel at ease about my first turkey on my pellet grill

[@johnkauffman1191]

It’s like you’re moving it from one end of the smoker to the other end of the smoker every hour.

[@AshKickinBBQ]

@@johnkauffman1191 yeah, for even cooking. I don’t see what your concern is here.

[@romansolonko]

Whats the settings on pitt boss???? No where on video. 😞

[@AshKickinBBQ]

I said it at 1:10 into the video, 350°….so yes, yes it was in the video.

[@danielbrown8602]

​@@AshKickinBBQ😂

[@2008srx]

Smoking turkey on pitboss for 1st time. I got the injector already I’m off to a good start. Hope it turns out as delicious as your bird

[@AshKickinBBQ]

Good luck my dude, you got this! I wish you and yours a very happy Thanksgiving! 🦃🔥

[@peteshelby6048]

Great video! Been smoking turkeys a while now using all the same techniques. Only difference is I spatchcock the turkey. Little lower and slower. AMAZING flavor! Became the official turkey cooker for my family a few years ago lol. Keep it coming!!!

[@BilliumRye]

What temp did you do for spatchcock? I’m doing one the same way tomorrow.

[@alvinomartinez6549]

What temps and how long

[@jeremyrichard1558]

Man that looks awesome. I'm definitely gonna follow these steps on my pitt boss.

[@AshKickinBBQ]

Thanks so much brother! Be sure to let me know how it turns out! Happy thanksgiving to you and yours!

[@slideoff1]

9:59 we saw your tail a wagg'in for some turkey! lol

[@AshKickinBBQ]

Hahaha, she LOVES turkey!!

[@ScottysBackYardBBQ]

now that bird as a nice color .. nice job

[@MadHorseBBQ]

Oh hail ya! Awesome technique and killer lookin bird! Tailgaters is the best! 🍻

[@AshKickinBBQ]

Thanks Brian! It is the bees knees! 🔥

[@annasaiz-dz9my]

Trying it today!! So excited!

[@52mrbryant]

THANKS NEPHEW CANT WAIT FOR THE HOLIDAYS!!!

[@AshKickinBBQ]

Let's go!

[@laytonminnix3200]

Damn good cook on that Turkey! Look forward to more videos.

[@AshKickinBBQ]

Thanks man, I appreciate that! 🔥

[@MrIndyjoe]

Thanks for the video. I appreciate that you keep things simple. Happy Holidays to you!

[@AshKickinBBQ]

Thanks for the kind words! Happy Holidays to you as well!

[@racielportela5471]

I watched video, but I need to know initial temperature and cooking time Pls?

[@AshKickinBBQ]

As stated in the video, and in the pinned comment, 350° F. I’m not giving you a time, because your time will vary depending on the size of the bird. Cook to temp.

[@projektxent]

This man said 350 and posted in the comments 15,000 times. Damn. Reading and listening is fundamental

[@AshKickinBBQ]

Hahaha, bro I’m saying!!

[@projektxent]

@@AshKickinBBQ I was pissed off for you bro. Damn. Ask me a million different questions not a million of the same when the dang cliff notes are right there 😂

[@richfarrell6643]

Home run brother!!!

[@AshKickinBBQ]

Thanks so much! 🤘🏼🔥

[@playboiqwerty2395]

Looks great, can’t wait to try it! Especially since I forgot to brine too.

[@AshKickinBBQ]

Good luck brother! You got this!

[@dizzyweezy9023]

Most my meats usually turn out a little dry if I don’t wrap them around the halfway mark. Nice looking Bird dude!

[@AshKickinBBQ]

Thanks so much, I appreciate it man!

[@felixramirez3774]

I did my first smoked turkey. It came out great even my brother in law who is not a believer in pellet smoker was impressed. Thanks Buddy told me about a spatchcock method. What do u think?

[@AshKickinBBQ]

That's awesome! I'm glad to hear it was good! I actually have a spatchcock turkey video I uploaded a couple weeks ago on here. Check it out, it was AMAZING!

[@brittanygarred8820]

That was beautiful and made me so excited for tomorrow

[@AshKickinBBQ]

I’m sure it’ll turn out great for ya! Thank you so much! 🔥

[@MotherOfSmoke]

Thanks for the great video. I subscribed. I think I will try this on my channel soon. Looking forward to watching more.

[@AshKickinBBQ]

Thank you so much, I look forward to seeing how it turns out!

[@jpenn727]

Great video, thanks. I’m looking to purchase my first pellet grill and this really gives me motivation to make that purchase. Turkey looks great BTW.

[@AshKickinBBQ]

Hey Jim, thanks for the kind words! I think you'd really love a pellet grill!

[@billlodwick1666]

Really enjoyed the carving tips! Very helpful.

[@AshKickinBBQ]

Thanks so much! Glad ya found some value from it! 🔥

[@CaptainBobby74]

Sash-Rays! Lol Turkey looks awesome bro!

[@AshKickinBBQ]

Thanks so much my dude, I appreciate it!

[@JoseHernandez-ty9og]

Great video I have the small pit boss grill should I still smoke at 350 300 degrees

[@AshKickinBBQ]

Yes

[@felixramirez3774]

Never saw the ending Temps. Are the white and dark meat Temps differ? Smoking my 1ss turkey on Thanksgiving.....tukes

[@AshKickinBBQ]

Yes they are different. 165° is the recommended for whit meat, and dark is best at 175-185°. That being said, I wouldn’t overlook my white meat to get my dark meat to those temps. Just focus on your white meat and you should be good

[@2008srx]

Bird is done Juicy as eff best ever turned out so much better than my B rated video sent props on it of course happy thanksgiving

[@AshKickinBBQ]

Thanks so much brother! I checked out the video and that bird looked awesome! Fantastic job! And thanks for the comment and shoutout!

[@funkycoldmedina32]

I will try it out this giving 😊

[@alexzonn1098]

Amazing job Darrin! I'll be using this video for Thanksgiving.

[@AshKickinBBQ]

Hey thanks Zonn! Can’t wait to see how it turns out man! Happy early Thanksgiving to you and yours! 🔥

[@JeffPratt4insurance]

Hey Darren, do you recommend using a pan to catch juices to make gravy?

[@AshKickinBBQ]

If you’d like to, totally up to you.

[@CALIKINGZ]

Great vid...will be smoking my Turkey tomorrow 🦃 happy Thanksgiving

[@AshKickinBBQ]

Thanks brother! Good luck with your smoke, and Happy Thanksgiving to you and yours as well!

[@linusmcnasty]

At what temp did it cook and approximately how long??????

[@AshKickinBBQ]

Lol, did you watch the video? All that information was stated. 3 hours at 350° with a 30 minute rest. Time will depend on what size bird you’re cooking.

[@Zeven131]

What do you mean when you say "you let it rest"?

[@AshKickinBBQ]

Seriously? Like let it cool for a bit after it was done cooking. It’s allows the juices to redistribute and allows the bird to cool down enough to handle.

[@OffroadButcherBBQ]

Great video mate! Making me hungry for some smoked turkey!

[@AshKickinBBQ]

Thanks boss, I sure do appreciate it!

[@sannidaily]

I also like that !! It really looks so yummy!!

[@AshKickinBBQ]

Thank you so much 🙏🏼

[@caseyoutdoors3897]

I use Tony's injection too... I have been very pleased with it. Great video God-bless

[@AshKickinBBQ]

It’s some good stuff! Thank you so much! You as well! Have a great Thanksgiving!

[@trinaaverbeck9873]

Going to be doing a test turkey before thanksgiving. Did you use a smoking tube? And, would a temp at 300 deg. be good? Did your brisket the other day and it turned out great!

[@AshKickinBBQ]

I personally don’t think you need a smoke tube for poultry. It absorbs smoke really really will and is easy to overdo it. 300° would be just fine! Glad you enjoyed the brisket! I’ll have some new turkey videos coming soon 😀

[@Rickysfoods]

Bro awesome job on that turkey! Also that chacheres how ever you pronounce it lol is money on turkey, i also use it myself.

[@AshKickinBBQ]

Thanks Ricky, appreciate ya brotha 🔥

[@chrislongoria128]

Past 2 days yu have been saving me! the pork butt and leg quarters all done ur way and came out great! Ganna try the turkey on Thursday. What was the internal temp when pulled out?

[@AshKickinBBQ]

Glad to hear the foods turned out good brother! I typically pull mine at 161° in the thickest part of the breast, but for food safety purposes ideal is 165°. I try to compensate for that carryover cooking. That being said, I’ve pulled birds at 165° and they’ve still been very good.

[@clintvantroba5429]

Can’t wait to do this tomorrow!! Thanks for the excellent video sir!!

[@AshKickinBBQ]

Good luck with your cook brother! Thanks for watching, and Happy Thanksgiving to you and yours!

[@franciscocorral3610]

Well done! Love the passion. Thank you for sharing

[@AshKickinBBQ]

Thank you so much for watching!

[@mikesweeney1127]

Great video Darrin! The bird looked amazing. If the bird is brined will the skin still be crispy? Thank you sir!

[@AshKickinBBQ]

As long as you pat dry the bird, and let it sit uncovered in your fridge to air dr, the skin will for sure be crispy! Thanks so much!

[@johnkauffman1191]

Just wondering have you done any mods to your Austin Pit boss the help on temperatures? Leave a comment or say something about it say hey John I’m one of your new videos and mention what you’ve done if you have. Thank you love watching your video matter fact I’m smoking a turkey right now except I brined it too

[@AshKickinBBQ]

Hi John, I never did any mods to any of my pit bosses! They worked as they should out of the box for me! Thanks for watching and commenting, I hope your turkey turns out amazing brother!

[@libbymears7752]

Great video, bird looks delicious !

[@AshKickinBBQ]

Hey thank you! And thanks for watching!

[@juliendion4221]

Amazing video!! Going to try this soon! Great work !!!💪💪💪

[@AshKickinBBQ]

Thanks brother! New turkey content coming in a couple weeks!

[@woodywoodberry5459]

Thanks for the video brother. Definitely going to help me tomorrow!

[@AshKickinBBQ]

Thank you Brian! Happy Thanksgiving to you and the family bro 🦃

[@timjohn4206]

When you let it "rest" do you cover it with foil or something?

[@AshKickinBBQ]

It doesn’t matter, if you’re going to cover it with foil, loosely tent it so your not steaming that crispy skin you worked hard to get

[@chadrobbins8881]

your cooking it at the hottest part of the grill by the vent? i use the opposite end..

[@AshKickinBBQ]

I switch it up. Do what works for you 👍🏼

[@ryana5340]

I cant get that rub here in Canada but I did get my hands on the Tony Chacheres creole seasoning, thinking about seasoning the bird with it. Do you think that would be ok?

[@AshKickinBBQ]

If you like it, go for it!

[@a344102]

What temp did you pull it off at? Did you wrap it or anything for your 30 min rest?

[@AshKickinBBQ]

I called it at about 160-168° depending where I probed. Next time I’d pull a little lower and let it come up while resting. It was still juicy, but I think it could’ve been even better. I just loosely covered it with foil for the rest as to not steam the skin.

[@beachymamaadventures]

Really enjoying your videos. Can you drop the knife link again?

[@AshKickinBBQ]

Thank you, I believe it's in the description? It's a DFACKTO. I no longer have a discount code with them

[@beachymamaadventures]

@@AshKickinBBQ found it, thank you!

[@roberte2936]

Great video! So I can brine and also inject?

[@AshKickinBBQ]

Yes.

[@dianaomerovic9364]

Ready to try this today!!!

[@AshKickinBBQ]

Good luck!

[@justinm6143]

Awesome video! Thanks for the upload.

[@AshKickinBBQ]

Thanks so much for watching! 🙏🏼

[@rendaboss2k12]

What is the perfect internal temperature to smoke a turkey

[@AshKickinBBQ]

I like to pull mine at about 158-160° and let it carryover to 165°.

[@pbuturla9356]

Thank you! Following this for Thanksgiving!

[@talklasvegas]

Thanksgiving 2022 in ohio. Following this video step by step on a pitboss pro as we speak. Also bought yhe rack through your link. Appreciate the videos man

[@AshKickinBBQ]

I appreciate the support!

[@tamiwalker1016]

Hello thanks for sharing your technique. I was wanting to know have you used this technique with a brined turkey and if so was it better than not brining or was the taste about the same?

[@AshKickinBBQ]

I have videos on brined turkeys :)

[@melvinsmith4232]

What’s the finish inside temp of breast to take off the grill , the turkey looked delicious

[@AshKickinBBQ]

I pull mine at 158-160°. You should pull yours at whatever you feel comfortable with from a food safety perspective.

[@melvinsmith4232]

Thanks so much, I just don’t want to cook too long

[@melvinsmith4232]

Happy holidays to you and yours

[@NightimeDan]

I know this video is old but.. you got any of that turkey left over? If you do, I’m gonna swing by if that’s cool..

[@AshKickinBBQ]

Lol! Man, I wish! It was so amazing!

[@NightimeDan]

@@AshKickinBBQ Had me drooling, man! Keep up the good work!

[@fredhall4733]

Thanks brother, my bird turned out perfect! Happy Thanksgiving

[@AshKickinBBQ]

Hey Fred, thanks so much for taking the time to comment! I’m so glad to hear your bird turned out great! Happy Thanksgiving to you and yours as well!

[@pantryonlyrecipes]

What kind of pellets do you recommend for poultry? I have a vertical smoker. I saw you used cherry in the video. I found a good deal on fruit blend hardwood, the pitboss brand. Would that be a good idea for pork and turkey or chicken?

[@AshKickinBBQ]

Any good fruit pellet would be suitable. Poultry is a sponge for smoke and absorbs it very well!

[@pantryonlyrecipes]

@@AshKickinBBQ Awesome thanks!

[@lou_mat8256]

What temp did u cook the bird at?

[@AshKickinBBQ]

350°

[@adrianr8486]

I plan on smoking a turkey I'll use the competition blend. What do I inject the turkey with?

[@AshKickinBBQ]

Did you watch the video….?

[@adrianr8486]

@@AshKickinBBQ skipped a part, baby twins.

[@deadtorights47]

Insane color on this! Apparently I have a ways to go.

[@AshKickinBBQ]

Learn from me you will

[@toolofgod18]

Still really doing the smoking I have a Lexington pit boss what temperature do I set my smoker at on a smoker setting or 225?

[@AshKickinBBQ]

I’m not sure I understand your question, but I wouldn’t cook a Turkey at 225°.

[@toolofgod18]

OK my question is what should I set my pellet smoker temperature to

[@AshKickinBBQ]

@@toolofgod18 this one I cooked at 350°. 300, 325, 350 is all fine.

[@Nancyb1167]

Can I still use the Tony's C butter if I've brined turkey?

[@AshKickinBBQ]

Absolutely you can! I usually do! 🔥

[@RedeemedRogueMolecules]

Tony’s ‘Sasheries’ my brother

[@AshKickinBBQ]

Haha, yessir! Got it now this year! Lol

[@wespuderbaugh7060]

So what’s the internal temp you take it off at 165

[@AshKickinBBQ]

Usually 160 to accommodate the carryover.

[@thetrailoutthere]

Looks so good makes you wanna peel the skin off and eat the skin in one bite.

[@bobbyjonson2944]

Thanks for the vid looks great im gonna do it

[@AshKickinBBQ]

You're so welcome! I hope you enjoy it!

[@bbqbymazie]

Great video!! That's an amazing looking bird 😍

[@AshKickinBBQ]

Thank you Mazie!

[@rickywalker9558]

were do I buy the season I need to season it

[@AshKickinBBQ]

It’s linked in the description.

[@jeffhennings6015]

Awesome job

[@AshKickinBBQ]

Thanks so much!!