Smoked Thanksgiving Turkey
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Sage Butter
1
Blend all ingredients in a small bowl well and set aside until ready to use.
Smokin’ Turkey Rub
1
Blend all ingredients in a small bowl and set aside until ready to use.
Smoked Thanksgiving Turkey
1
Make the brine: 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.
Categories
Cooking for 8 people
Ingredients
-
turkey
1 12–14 pound
-
brine (recipe follows)
-
sage butter (recipe follows)
-
Smokin' Turkey Rub (recipe follows)
Brine
-
vegetable broth
1 gallon
-
brown sugar
¼ cup
-
kosher or sea salt
1 cup
-
lemon pepper seasoning
4 teaspoons
Sage Butter
-
unsalted butter at room temperature
1 stick
-
chopped sage
2 tablespoons
-
minced garlic
1 clove
-
ground thyme
¼ teaspoon
Smokin’ Turkey Rub
-
salt
¼ cup
-
smoked paprika
2 tablespoons
-
ground pepper
1 tablepoon
-
garlic powder
1 tablespoon
-
guajillo chili powder (or favorite ground chili)
1 teaspoon
Credit: Recipe created by Clint Cantwell on behalf of Kingsford
Rated 5 out of
5
by
boiii from
grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrreat
Date published: 2021-11-04
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