Got a deal on this stuffed frozen boneless Turkey Roast and was thinking I might smoke it for Canadian Thanksgiving on Monday, I was wondering if anyone has ever tried smoking one of these, not sure if I should thaw over the weekend and smoke at 275/300 or cook from frozen at 325 (as per oven instructions on the box). Any advice would be great!
by TowardsEternity
13 Comments
I have absolutely zero advice for you, but let me ask you a question-you have a pellet grill, so why not use the oven directions *in* your pellet grill? No, you won’t get maximum smoke flavor, but it will be something.
I would think thawing would be first move then treat like any other chunk of poultry.
Just did a fresh Tukey breast roast the other day. Used a little bit of Meat Church Holy Cow, and a generous amount of Honey Hog. Then wrapped the roast in bacon!
Started the smoker in Smoke Mode for the first 2 hours, then bumped it up to 250 till internal of 160.
I made garlic cofit during the cook and used it to baste the turkey throughout the cook. Turned out awesome and will be doing it for Thanksgiving.
Follow the directions on the box, just in your smoker.
I do the non stuff led version of these. Thaw
– Olive Oil & Kinders Buttery Steakhouse
– 250° until 160 IT (about 2h15m)
Your smoker is just an oven. Cook it’s like the directions say.
I did the exact same roast for Christmas last year. I just followed the oven instructions on the pellet gril. I needed my oven in the house for other things.
Where did you purchase this? Thanks
I’ve smoked the non-stuffed ones that come wrapped in plastic like a full frozen turkey. Definitely defrost first.
I usually cover it with Tony Chachere’s seasoning and brown sugar then smoke at 250 for 4-6 hours.
Since turkey dries out easily I put a drip pan in the smoker and fill with water, then put a rack on the drip pan and put the turkey on the rack.
Best turkey sandwiches ever.
I just did a turkey breast a few weeks ago and had great results.
Thaw it in the fridge for 24-36 hours. Season with Himalayan salt, pepper, and some of your favorite rub. Smoke at 225 for 2 hours. Wrap it in foil with a stick of butter until 160-165. Rave reviews from the guinea pigs.
Your pellet grill is the exact same as a oven. That being said, the instructions on the box are merely a recommendation.
You had me at “15% Meat Protein”.
Never done one stuffed, but i thaw it. Pat it dry. Season it woth something with a good bit of salt, wife likes a home mixed cajun seasoning. Put it back in fridge till It forms a good hard pellicle. Maybe 2 hours. Smoke at 225 until internal get to about 115- 120 then boost it up to 300 until internal is 155. Pull and tent with foil until it comes down to 140 before cutting.