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Whole Hickory Smoked Turkey

  • 10-12 pound ready to cook turkey.
  • 1/4 cup sea salt or kosher salt.
  • 1/2 cup vegetable oil or olive oil
  • tablespoon sage.
  • 1 cup vinegar
  • 1/4 teaspoon black pepper
  • tablespoon of finely chopped parsley

Thanksgiving or not, if you love smoked turkey, you'll love this recipe. Clean the inside and outside of your bird with water and pat dry. Stir the sea salt into the 1/2 cup of vegetable oil and then add the sage. Take this mixture and coat the turkey inside first and then cover the outside as well. If you run out of basting mixture, make more (you will need it for the basting liquid). Truss the turkey. Place the turkey breast up on a roasting rack.

Take your initial basting liquid and add the vinegar, black pepper and the parsley. Use this to baste your turkey at least once every hour. Add hickory chips at the first basting time, and once again (if you like it smoky) at the second to last basting time.

 



DOMED GRILLING INSTRUCTIONS (INDIRECT):
You will only need a few coals to smoke this turkey around 10-15. Place them to one side of the grill. On the opposite edge of your grill, place a small pan of water. In the center and in the area that will be below the turkey have a drip pan to collect the drippings from the bird. Start the coals as usual or follow your grill manufacturers instructions.

Baste the bird each hour or half hour (keeping in mind that every time you remove the lid or open it, you will be losing your built up indirect heat). It may take as many as 5-6 hours to complete a large bird. An hour before you "think" the bird "should" be done, test it with a thermometer in it's thickest point, or loose the truss, snip the skin at the leg joint and pull it to see if it comes loose, indicating that the bird is cooked through.

Cooking times listed on turkey packages are usually based on oven cooking, so keep your eye on the bird, and test doneness well before you would normally assume the turkey to be done.

 


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