Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Smoked Whole Turkey
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- Level: Intermediate
- Total: 5 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 796
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 114 g
- Cholesterol
- 377 mg
- Sodium
- 1738 mg
To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.
- Level: Intermediate
- Total: 5 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 796
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 114 g
- Cholesterol
- 377 mg
- Sodium
- 1738 mg
Ingredients
Directions
- Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
- Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
- Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer’s directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
- Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
- Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.
Cook’s Note
You’ll need 2 to 3 cups apple, cherry and/or pecan wood chips. For a bolder smoked flavor, use hickory or mesquite wood chips. Avoid basting a smoked turkey — the skin could become tough and chewy. If any parts of the turkey (like the wings or legs) start getting too dark on the grill, cover them loosely with foil.
