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Smoked Turkey Recipe
|Turkey||14 Pound, thawed if frozen, neck and giblets removed|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Finely chopped mixed fresh herbs||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Fresh herbs||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 10630 Calories from Fat 5064
% Daily Value*
Total Fat 564 g867.5%
Saturated Fat 191.2 g956.2%
Trans Fat 0 g
Cholesterol 4814 mg
Sodium 5313.3 mg221.4%
Total Carbohydrates 12 g4%
Dietary Fiber 3.9 g15.7%
Sugars 0.2 g
Protein 1302 g2603.8%
Vitamin A 82.8% Vitamin C 89.1%
Calcium 105.3% Iron 460.6%
*Based on a 2000 Calorie diet
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.