Smoked Turkey
Recipe: #32446
June 02, 2019
Categories: Dinner, Main Dish, Poultry, Turkey, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Winter, Grilling (Outdoor), Gluten-Free, No Eggs, Wine more
"Canadian Living - Summertime Cookbook Special - 1981"
Ingredients
Nutritional
- Serving Size: 1 (390.3 g)
- Calories 475.6
- Total Fat - 13.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 268.5 mg
- Sodium - 497.2 mg
- Total Carbohydrate - 0.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 85.7 g
- Calcium - 45.5 mg
- Iron - 3.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rind the bird and pat dry with paper towel
Step 2
Rub cavity with salt
Step 3
Skewer neck skin to back and tuck wing tips behind shoulder joints. Push drumsticks under band of skin at base, or tie to tail. Truss securely
Step 4
Mix together 4 tablespoons butter, wine, sage and lemon pepper
Step 5
Build slow fire in covered barbecue or set gas/electric barbecue to slow
Step 6
Arrange coals around the outside of the firebox
Step 7
Rub turkey with remaining butter and sprinkle lightly with salt and pepper.
Step 8
Insert spit through the center of bird, adjust and test balance. Secure with holding forks
Step 9
Insert meat thermometer into the meatiest part of thigh, careful that thermometer does not touch bone or spit
Step 10
Place drip pan in center of firebox, attach spit and and position drip pan directly under turkey
Step 11
Sprinkle dampened wood chips over coals
Step 12
Turn on motor, close barbecue and let bird rotate, brushing occasionally with wine mixture, for 3 1/2 to 4 hours, or until thermometer registers 185F
Step 13
Sprinkle dampened hickory chips over the coals every 20-30 minutes and add more coals as needed
Step 14
Allow turkey to stand 15 minutes before carving
Tips & Variations
- Hickory wood chips, dampened