Our Pellet Grill Smoked Turkey With Montreal Seasoning is so tender the meat just wants to fall over. All you need to do to balance them is gently crack or spread out the rib cage—just don’t forget to be gentle with the breast meat. Montreal seasoning, a blend of black pepper, garlic, coriander, and dill, is typically used for steak, but it works magnificently on poultry. Don’t worry about getting the meat to 165°F , the food-safe temperature, in Step 4. It’ll raise in temperature while you let it rest for 45 minutes.
- 2 tablespoons olive oil
- 5garlic cloves, smashed
- 1/4 cup chopped shallots (from 2 small shallots)
- 2 tablespoons kosher salt (such as Diamond Crystal)
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons coriander seeds
- 2 teaspoons dried dill
- 1(5- to 6-lb.) bone-in, skin-on turkey breast
- Hardwood pellets
- 1/4 cup unsalted butter, melted
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
How to Make It
Place oil, garlic, shallots, salt, pepper, coriander, and dill in a mini food processor; process until a mostly smooth loose paste forms, about 30 seconds.
Pat turkey dry with paper towels, and place on a rimmed baking sheet. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub half of spice paste under loosened skin; rub remaining spice paste into skin on outside of turkey. Chill, uncovered, at least 8 or up to 12 hours.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes.
While grill preheats, let turkey stand at room temperature. Stir together butter, thyme, and rosemary in a small bowl. Place turkey on grill grate, close lid, and grill, brushing with herb butter every hour, until a meat thermometer inserted into thickest portion of turkey breast registers 150 °F, 4 1/2 to 5 1/2 hours. Transfer turkey to a cutting board; let rest 45 minutes before carving.
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