David Draper brines and smokes a Thanksgiving 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 Thanksgiving dinner this year. Check out the tools and seasonings David used below:
The Briner – http://www.cabelas.com/product/the-briner/1770468.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_pelletgrillturkey1
Hi Mountain Brine Mixes – http://www.cabelas.com/product/hi-mountain-brine-mixes/733888.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_pelletgrillturkey2
Cabela’s Open Season Spice Blends – http://www.cabelas.com/product/cabela-s-open-season-spice-blends/734151.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_pelletgrillturkey3
Cabela’s Pellet Grill – http://www.cabelas.com/product/cabela-s-pellet-grill/1810589.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_pelletgrillturkey4
For more great recipes for a delicious meal, visit Cook with Cabela’s at: http://www.cabelas.com/category/Cook-With-Cabelas/562839480.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_pelletgrillturkey5
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