November is Turkey Month

Happy November, folks!  We all know what this month means – Thanksgiving.  Which means mashed potatoes, cranberry sauce, pie, and… you guessed it, turkey!  There are all kinds of ways to do a turkey for this family-filled holiday.  I’m sure everybody’s mother, aunt, and grandmother has their special trick for producing a luscious, juicy, perfectly-cooked bird.  But one of the tastiest (and least utilized) ways to cook a Thanksgiving turkey is smoking it.  This is something that we over at the Char-Griller offices have personally tried more than once for our cookouts, because it is so succulent and flavorful.  Try this recipe, and your family will all give major thanks – to you!

Smoked Thanksgiving Turkey

1 turkey (up to 18 lbs.)

Your favorite commercial dry rub (rosemary or all-purpose poultry rub work well)

Salt

Pepper

2 cups chicken broth

2 cups wine

2 cups water

1 onion, chopped

5-7 stalks celery, chopped

1. Set up your grill for smoking, per the instructions in your owner’s manual.

2. Place the turkey vertically on a cone-shaped wire poultry rack, which should be sitting in a drip pan.  You can place this assembly either on your cooking grate or directly on your Smokin’ Stone if you have a Kamado grill.  Alternative: Lay the turkey horizontally in a U-rack.

3. Apply dry rub, salt, and pepper to the entire bird, and under the skin at the neck.

4. Fill the drip pan with the chicken broth, wine, water, celery, and onion.

5. Cook for approximately 12 minutes per pound at 325°F, or until internal meat temperature (in breast) reaches 160°F.  Use your dual probe remote thermometer to ensure the temperature reading is accurate.

6. Optional: Use drippings in the drip pan to make gravy.

7. Carve turkey while on rack.  Enjoy!

This recipe will work for a turkey weighing up to 18 lbs., or a chicken weighing up to 8 lbs.

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