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Killer Hogs Smoked Turkey


For over a decade now Killer Hog Competition BBQ's Malcom Reed has been competing in barbecue competitions and it did not take long for his hobby to develop into a full-blown addiction. After being inspired by the camaraderie and brotherhood of the sport, Malcom grew Killer Hogs into a BBQ powerhouse. Through his team and his BBQ business, Malcom is a constant student of 'Que... and his goal is to share his knowledge and passion with everyone! Malcom has been gracious enough to share his Smoked Turkey recipe with us.


Prep time
24 hours
Cooking time
3 hours
Total time
27 hours

Wood Pellet Flavor -Alder, Apple, Hickory, Maple, Pecan


2 gal
1 c
Brown Sugar
1 c
1 c
Honey (`)
1 1⁄2 c
1⁄4 c
Killer Hogs the BBQ Rub
Bay Leaves
Bundle fresh thyme
1 T
Whole peppercorns
1 c
Kosher salt
1 c
Granulated Garlic
1 T
Poultry Seasoning
Stick butter
1 c
chicken broth
1 T
Hot Sauce
1 T
Granulated Garlic
1 T
Cajun seasoning (Dizzy Pig Swamp Venom)


  1. In a large pot, boil 1 gallon of water. Add brown sugar, molasses, honey, Killer Hogs the BBQ Rub, and bay leaves. Dissolve ingredients, turn off heat, and allow mixture to cool completely. Place turkey in a briner. Pour brine mixture over turkey and add the other 1 gallon of water. Turkey should be submerged in liquid. Chill turkey and brine in an iced cooler or refrigerator for 24 hours.

  2. Remove turkey from brine and thoroughly wash the turkey's inside and outside, making sure to remove any pieces from the cavity such as the neck. Halve a few apples, onions, and/or celery and stuff into turkey's cavity. Adding these items helps the turkey to cook evenly and adds flavor.
  3. Make Turkey Skin Seasoning mixture. Spray the turkey skin with cooking spray to help the seasonings stick. Apply the turkey seasoning mix to entire outside of the turkey.
  4. Make Turkey Butter Injection. Melt butter in a sauce pan and add chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk ingredients together, remove from heat, and allow to cool completely. Inject each breast in 3-4 locations and inject legs/thighs in 3-4 locations. Secure the legs and wings using butcher twine. Warm turkey to room temperature (30 - 45 minutes).
  5. Set up smoker or grill for indirect cooking at 275 - 300°F. Add wood chunks or chips. Place turkey on grill grate breast side up. Setting your smoker/grill temperature higher (at 275 - 300°F degrees) will give you crispier skin and faster cooking time. Add additional wood chunks or chips as necessary.
  6. After 2 ½ hours, open the smoker/grill and check turkey. If skin is overly dark, tent turkey with one sheet of aluminum foil. Continue cooking until breast registers 165°F, thickest part of thigh registers 175°F or until turkey juices run clear (no pink or red liquid). Remove from smoker/grill and let rest. Carve, serve, and enjoy!

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