Thanksgiving Turkey on the GMG Davy Crockett Pellet Grill

Recipe:

Wet rub: rasberry balsamic, coconut aminos, ghost pepper vermont maple syrup. Cover and refrigerate. 24 hours

Dry rub: cumin, garlic, dill, cinnamon, cayenne, sesame, onion powder, coarse black salt. Cover and refrigerate. 24 hours.

Cavity: lemons, onions, garlic cloves, thyme, rosemary.

Smoke 12 hours at 150 with a Maple Pellet

Refrigerate overnight

Sear on grates at 400 for 30 min.

Back in the pan, 350 degrees, approx 2 hours - reaching 165 internal temp.