SMOKED TURKEY ----------------------------------------------------------------BACK TO RECIPES
First, Brine the Turkey, then Smoke it on your Grill -- It's a very delicious way to serve your Turkey this Thanksgiving
BRINE
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1x 7 pound
bag of ice
TURKEY
1 turkey with giblets removed (15-20 pounds)
Vegetable oil, for rubbing turkey
BRINE THE TURKEY
1. Combine the hot water and the salt in a 54-quarter cooler. Stir until the salt dissolves
2. Stir in the vegetable broth and the honey.
3. Add the ice and stir
4. Place the turkey in the brine, breast side up, and cover with the cooler lid. Make sure the Turkey is completely submerged. Weigh it down with something heavy if necessary.
5. Keep the cooler in a cool place -- no higher than 35 degrees F.
6. Brine overnight, up to 12 hours
7. Just prior to removing Turkey from Brine, prepare your smoke bombs (instructions below)
MAKING SMOKE BOMBS (4)
1. Soak 4 cups of hickory chips in water for 30 minutes
2. Place 1 cup of the soaked, drained wood chips in the center of a piece of heavy-duty foil - about the size of a napkin
3. Gather up the edges of the foil, making a small pouch
4. Poke numerous holes in the foil with a fork to allow smoke to escape
5. Repeat 3 times for the remaining smoke bombs
NOTE: The more smoke bombs your use the smokier the Turkey meat will be. We like it really smokey, so we use 4 smoke bombs. If you only want to use 2 smoke bombs, ignore steps 8 and 10
SMOKE THE TURKEY
1. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil
2. Heat your grill to 400 degrees F.
3. We will be cooking the Turkey with indirect heat. If you are using a charcoal grill, make a pile of coals to one side. If you are using a gas grill then only light 1 side of the grill
4. Set one of your smoke bombs directly on the charcoal of your grill, or on the gas burners themselves
5. Place the turkey on the side of the grill with no coals or no direct heat.
6. Insert a probe thermometer into the thickest part of the breast meat and set the alarm for 160 degrees F.
7. Close the lid on your grill and cook / smoke the turkey for 1 hour
8. Replace smoke bomb after half an hour
NOTE: Everytime you open the grill you will add 10 minutes to cooking time
9. After 1 hour you will need to rotate the bird to ensure even cooking. You will notice that the bird is nicely brown on the side that was facing the heat source. If you are using a gas grill, like ours, you may be able to just slide the bird on the grate to the other side and switch burners.
NOTE: If you notice that the bird is getting excessively brown, then cover with aluminium foil to prevent burning.
10. Replace the smoke bomb half an hour after rotating the Turkey. (Again, remember to do this quickly)
11. Once the bird reaches 160 degrees F, remove it from the grill, cover with aluminium foil
12. Allow the Turkey to rest for AT LEAST 1 hour in a warm place. The resting period is important because it allows two things; 1. for the bird to continue cooking, 2. for all the juices to seep back into the meat
13. Carve and serve
Source: Official BBQ Site - Recipe Collection
DON'T HAVE A PROBE THERMOMETER? TRY THIS ONE:
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