Smoked Turkey

12
Servings
30m
Prep Time
3.5-4h
Cook Time
4h
Ready In


"Canadian Living - Summertime Cookbook Special - 1981"

Original recipe yields 12 servings
OK

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 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

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