David Draper brines and smokes a turkey on a Cabela's Pellet Grill. David enlists the use of The Briner and Hi Mountain Brine Mixes to seal in moisture and flavor before grilling. David then rubs the turkey with Cabela's Open Season Spice Blends before putting the bird inside the Cabela's Pellet Grill. For thorough, temperature-controlled cooking, consider a pellet-grilled smoked turkey for your dinner or your next Thanksgiving feast.
Click to print or download the Cabela's Prllet Grill Smoked Turkey recipe
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