Barbecue Bible: Top 25 Smoking Meat Recipes To Fill Up Your Smoker (Rory's Meat Kitchen) by Rory Botcher

Author:Rory Botcher [Botcher, Rory]
Language: eng
Format: epub
Publisher: LTL Publishing
Published: 2016-07-18T22:00:00+00:00

Easy Smoked Turkey

Prep time 20 minutes| cooking time 4 hours| servings 12

Ingredients

1 (12 pounds) thawed whole turkey

1 tablespoon chopped fresh savory

1 tablespoon chopped fresh sage

1 tablespoon salt (optional)

1 tablespoon ground black pepper

1/8 cup olive oil

1/2 cup water

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Preparation

Combine sage, salt, savory and black pepper in a bowl. Rub half of the herb mix inside the turkey’s cavity including neck cavity. Slacken the skin over the breast and legs and rub the remaining half of the herb mixture underneath the loose skin. Rub the olive oil over the whole turkey.

Preheat charcoal on the lower side of a kettle charcoal grill. Place two-inch square piece of hickory onto the bank of the coal.

Place the turkey on the grate and cover the grill. Remember to add coal every 1 ½ hours and keep a steady stream of smoke rising from the wood.

Smoke the heat for about 20 minutes per pound and let the heat increase to 120 degrees C for the last hour of cooking.

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