Smoked Thanksgiving TurkeyWrite a Review Read Reviews
- Yields: 8 Servings
- Prep time: 15 h
- 1 12–14 pound turkey
- 1 gallon vegetable broth
- ¼ cup brown sugar
- 4 teaspoons lemon pepper seasoning
- Sage Butter (recipe follows)
- Smokin' Turkey Rub (recipe follows)
- 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 tablespoon ground pepper
- 1 tablespoon garlic powder
- 1 teaspoon guajillo chili powder (or favorite ground chili)
- Sage Butter: Blend all ingredients in a small bowl well and set aside until ready to use.
- Smokin' Turkey Rub: Blend all ingredients in a small bowl and set aside until ready to use.
- Smoked Thanksgiving Turkey:
1. Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended.
- 2. Cool completely.
- 3. In a large stock pot, place the turkey inside and cover with brine.
- 4. Let soak in the fridge overnight, 8–12 hours.
- 5. Remove turkey, pat dry thoroughly.
- 6. 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.
- 7. Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs.
- 8. 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.
- 9. 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.
- 10. Remove and rest for approximately 30 minutes before carving.
- Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.