Thanksgiving Centerpiece

Smoked Whole Turkey with Herb Butter

A whole bird smoked low and slow over wood pellets, with a garlic-herb butter worked under the skin. The result is a deep mahogany exterior, a juicy interior, and that unmistakable wood-fired flavour that an oven just can’t replicate.

Serves 8 · 15 min active · 3–4 hrs smoke · 15 min rest

Made by The Bates Kitchen

Ingredients

Ingredients:

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•   1 turkey
•   250 g butter
•   6 garlic cloves
•   fresh thyme
•   fresh rosemary
•   black pepper
•   salt
•   stuffing (Optional)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Use a turkey blend or a lighter wood pellet like cherry, apple, or pecan so the smoke doesn’t overpower the meat. A 12 lb bird is the sweet spot for this method; adjust the time slightly for larger or smaller birds.

Directions

Make the herb butter

1. Preheat the smoker: Set your pellet grill to 300°F and preheat with the lid closed for 15 minutes.
2. Combine: In a small bowl, mash the softened butter with the minced garlic, thyme leaves, chopped rosemary, cracked black pepper, and kosher salt until you have an evenly mixed, spreadable paste.

Prep the turkey

1. Loosen the skin: Pat the turkey dry. Gently slide your fingers between the breast skin and the meat to create a pocket, being careful not to tear the skin.
2. Stuff with herb butter: Work the butter mixture under the skin, covering the entire breast in an even ¼-inch layer. Press the skin back down to hold it in place.
3. Season the outside: Season the whole bird generously with kosher salt and black pepper. If you’re using stuffing, pack it into the cavity now — don’t overfill, since it will expand.

Smoke the turkey

1. Onto the grill: Place the turkey directly on the grill grates, close the lid, and smoke for 3–4 hours.
2. Watch the temperature: Start checking around the 3-hour mark. You’re looking for 175°F in the thigh next to the bone and 160°F in the breast. Carryover cooking will bring the breast up to a final 165°F as it rests.

Rest and serve

1. Rest: Transfer the turkey to a board or platter and let it rest for 10–15 minutes before carving. This is non-negotiable for juicy meat.
2. Carve: Remove the legs and thighs first, then slice the breast meat across the grain. Serve with the pan drippings or a homemade gravy.

Make-ahead: The herb butter can be made up to 3 days ahead and refrigerated, or frozen for a month. For deeper flavour and juicier meat, dry-brine the turkey the night before and leave it uncovered in the fridge.