Smoked Thanksgiving TurkeyWrite a Review Read Reviews
- Yields: 8 Servings
- Cook time: 3 h
- Prep time: 15 h
- 1 12–14 pound turkey
- brine (recipe follows)
- sage butter (recipe follows)
- Smokin' Turkey Rub (recipe follows)
- 1 gallon vegetable broth
- ¼ cup brown sugar
- 1 cup kosher or sea salt
- 4 teaspoons lemon pepper seasoning
- 1 stick unsalted butter at room temperature
- 2 tablespoons chopped sage
- 1 clove minced garlic
- ¼ teaspoon ground thyme
- ¼ cup salt
- 2 tablespoons smoked paprika
- 1 tablepoon ground pepper
- 1 tablespoon garlic powder
- 1 teaspoon guajillo chili powder (or favorite ground chili)
- Blend all ingredients in a small bowl well and set aside until ready to use.
- Blend all ingredients in a small bowl and set aside until ready to use.
- Make the brine: Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended.
- Cool completely.
- In a large stock pot, place the turkey inside and cover with brine.
- Let soak in the fridge overnight, 8–12 hours.
- Remove turkey, pat dry thoroughly.
- Working gently, insert your fingers between the meat and skin to create pockets in which to spread the sage compound butter evenly beneath the skin.
- Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs.
- Allow to rest while pre-heating grill for indirect cooking by placing a disposable aluminum half-pan filled with water or broth under the grill grate with coals on either side of the pan, creating a barrier between the meat and any direct heat or flare-ups from the coals.
- Once grill has heated to approximately 350°F, place turkey on the grate directly above the aluminum pan and cook until internal temperature in thickest part of the turkey reaches a minimum internal temperature of 165°F.
- Remove and rest for approximately 30 minutes before carving.
- Credit: Recipe created by Clint Cantwell on behalf of Kingsford
For safe meat preparation, reference the USDA website.