Smoked Barbecued Turkey

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by: Peaches






Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. I’ve seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. And explain to him that by keeping the lid closed as much as possible, he will prevent flareups, he will speed up the cooking time, and he will capture the smokiness that gives grilled food its unique appeal. In short, Innocent Ed will be Excellent Ed, a true grilling guru and a much better host.




ingredients

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serves: 11-13

3 handfuls hickory chips (soaked in water for at least 30 minutes)

1 turkey (11-13 pounds, fresh or defrosted)

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

3 cups chicken stock

1 stick unsalted butter (cut into 8 pieces)

1 tablespoon dried marjoram

1 teaspoon dried thyme

1 teaspoon granulated garlic

Nutrition Facts
Smoked Barbecued Turkey

Servings Per Recipe: 11

Amount per Serving

Calories: 825

  • Total Fat: 45.5 g
  •     Saturated Fat: 15.8 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 332.8 mg
  • Sodium: 390.2 mg
  • Total Carbs: 2.7 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.1 g
  • Protein: 94.5 g
VIEW DETAILED NUTRITION

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preparation

1.  Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Lightly brush or spray the turkey all over with oil. Season generously with salt and pepper inside and out.

2.  In a medium saucepan over medium-high heat, cook the chicken stock, butter, marjoram, thyme, garlic, and 1/2 teaspoon of pepper until the butter has melted. Pour 1 cup of the chicken stock mixture into a small bowl. Draw the mixture in the bowl into a kitchen syringe. Inject the syringe into the drumsticks, thighs, and breast of the turkey, refilling the syringe each time. Pour the remaining 2 cups of the chicken stock mixture inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan.

3.  Follow the grill’s instructions for using wood chips. Grill the turkey over Indirect Medium heat, using wood chips for the first 30 minutes. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. Check again after another hour and cover any dark areas with foil. The turkey is done when the internal temperature reaches 160°F in the breast and 170°F in the thickest part of the thigh, 2 1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving [the internal temperatures will rise 5°F to 100°F during resting]. Serve warm or at room temperature.

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