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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.
Cooking for 8 people


  • turkey
    1 12–14 pound
  • brine (recipe follows)
  • sage butter (recipe follows)
  • Smokin' Turkey Rub (recipe follows)


  • 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

Our Reviews

5 /5
1 Reviews
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Date published: 2021-11-04
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