Smoked Turkey Recipe
Ingredients
| Wood chunks or chips for smoking | ||
| 1 turkey (8 to 14 pounds), thawed if frozen, neck and giblets removed | ||
| Lemon | 1 | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Mixed herbs | 1/3 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Dijon Mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Fresh herbs for garnish | ||
Directions
Soak 4 to 6 wood chunks or several handfuls of wood chips in water; drain.
Rinse turkey; pat dry with paper towels.
Tuck wing tips under back and tie legs together.
Squeeze 1 1/2 tablespoons juice from lemon; mix with butter, chopped herbs, garlic, mustard, salt and pepper in a small bowl.
Place remaining lemon in cavity of turkey.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place turkey breast side up on grid, directly over drip pan.
Smoke-cook turkey, on a covered grill, 11 to 14 minutes per pound until a meat thermometer inserted in the thigh registers 180°F or until joints move easily and juices run clear when turkey is pierced.
Baste turkey three or four times with butter mixture during grilling.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of the fire every 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
Add more soaked wood chips every 30 to 45 minutes.
Let turkey stand 10 to 20 minutes before slicing.
Garnish with fresh herbs.
Rinse turkey; pat dry with paper towels.
Tuck wing tips under back and tie legs together.
Squeeze 1 1/2 tablespoons juice from lemon; mix with butter, chopped herbs, garlic, mustard, salt and pepper in a small bowl.
Place remaining lemon in cavity of turkey.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place turkey breast side up on grid, directly over drip pan.
Smoke-cook turkey, on a covered grill, 11 to 14 minutes per pound until a meat thermometer inserted in the thigh registers 180°F or until joints move easily and juices run clear when turkey is pierced.
Baste turkey three or four times with butter mixture during grilling.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of the fire every 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
Add more soaked wood chips every 30 to 45 minutes.
Let turkey stand 10 to 20 minutes before slicing.
Garnish with fresh herbs.
Chef
