Beer Injected Turkey

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Beer Injected Turkey

Thanksgiving can be stressful with all the family coming together and then the ultimate decision to fry your turkey or even use the oven. This is why I teamed up with Pitboss Grills to share my Beer Injected Smoked Turkey to make it easy for you on this thanksgiving. The Laredo is nice because all you need to worry about is prepping your turkey and then set your smoker and forget it until your Smoke IT app notifies you that your bird is finished. I’m excited to share my recipe that brings my family together over some juicy and tender turkey. Let’s jump into the ingredients.


– One whole turkey (This one was 20lbs)

(Beer Injection)

– 1 can of larger beer

– 1/2 cup of chicken broth

– 2 tablespoons soy sauce

– 2 tablespoons Worcestershire sauce

– 1 stick unsalted butter

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 fresh lemon juiced

(Dry rub seasoning)

– 2 teaspoons dry sage

– 2 teaspoons dry thyme

– 1 tablespoon kosher salt

– 2 teaspoons black pepper

– 2 teaspoons garlic powder

– 2 teaspoons onion powder

– 1 tablespoons Java Chop House Seasoning

– 1 tablespoon smoked paprika

(Basting sauce in pan)

– 1 can lager beer

– 2 sticks unsalted butter

– 3-4 rosemary

– Small handful of thyme

– 3 sage leafs

– 1 whole lemon, juiced

– 1 cup chicken stock

– 6 cloves of garlic


1) Get your turkey into the fridge for three days to begin thawing. After the third day place your turkey at room temp until complete thawed. Typically 24 hours.

2) Create your injection sauce by combining all ingredients mentioned above in a saucepan over medium-high heat and simmer for 8-10 mins. Once it’s done quickly fill your injector and start injecting the turkey. You want to inject every square inch if possible. To be honest, you can’t over inject your turkey.

3) Once you inject all of your turkey (legs, breast & wings) place it back in the fridge for 24 hours for maximum results.

4) Pull your turkey out of the fridge and place at room temp for one hour and during this time you can seasoning your bird. I like to use mustard as a binder and you cover the whole surface area. Now you combine all the dry rub seasoning mentioned above and season your whole turkey. Make sure you season under the skin and inside the bird as well.

5) Now that your turkey is seasoned, place rosemary, thyme, butter & fresh lemons inside the cavity of the turkey. 

6) Start your smoker and get your temp to 325 degrees. I used some awesome mesquite pellets for this smoke. Your want to start your smoker at this point because it allows your turkey to sit with the seasoning on. This provides time for the seasoning to work its way into the meat for extra flavoring.

7) Get your turkey in a holder with a 2 Ince deep pan (you can use aluminium) and set your bird in the smoker. Please wait 30 minutes before placing it into the smoker.

8) Once you set it all in the smoker you want to put everything into your pan for your basting sauce. Put all ingredients mentioned above into the pan. Don’t worry, it won’t burn.

9) After the first hour you can start to baste your turkey. You want to baste every thirty minutes.

10) When the internal temp reaches 160 your turkey is finished and you can pull it and let it sit for 30ish mins. During this resting time, your turkey will rise to an internal temp of 165.

11) Serve and have a blessed Thanksgiving!