**
Dave posted: " This recipe was developed for indirect grilling using
charcoal on either a Weber 18.5" dia. or 22.5" dia. kettle, but you can do
it on a gas grill as well, if you must. Notes: 1) Best results are obtained
if prepared one day before serving, allo" Respond to this post by
replying above this line
New post on *Fellowship of the Minds*
<http://fellowshipofminds.wordpress.com/author/daver2112/> Dave’s
Smoked
Turkey<http://fellowshipofminds.wordpress.com/2012/11/20/daves-smoked-turkey/>
by
Dave <http://fellowshipofminds.wordpress.com/author/daver2112/>
<http://fellowshipofminds.files.wordpress.com/2012/11/smoked_turkey_on_weber.jpeg>
This recipe was developed for indirect
grilling<http://www.weber.com/blog/single/indirect-charcoal-grilling>using
charcoal on either a Weber 18.5" dia. or 22.5" dia. kettle, but you
can do it on a gas grill as well, if you must.
*Notes:*
1) Best results are obtained if prepared one day before serving, allowed to
cool for one hour, then wrapped tightly in aluminum foil, refrigerated
overnight, and removed one to one and 1/2 hours before carving. Warm birds
are difficult to carve neatly.
2) Do not stuff the bird, as it impairs smoke penetration from inside the
cavity, and could also lead to the growth of harmful bacteria. Cook
stuffing or cornbread dressing separately in the oven.
3) I usually stop adding smoking chips after about 90 minutes, as some
people really do not like too much smoke.
You will need:
1) One 10-12 pound (preferably fresh) turkey. Larger birds do not cook all
that well, so if you need more meat, cook a second bird or, as I often do,
a fresh turkey breast - which will usually fit on a 22.5" Weber along with
a 10 to 12 pound turkey so they can be cooked at the same time. Just
remember a breast will be done well before a whole bird.
2) One marinade injector.
3) One cup of white wine (any cheap chardonnay will work here).
4) One slightly rounded tablespoon of kosher salt.
5) 6 to 8 cloves of fresh garlic cloves split in half.
6) One stalk of celery cut into 2" pieces.
7) 1/2 of a medium onion cut into 1/2" wedges.
8) One fresh lemon, quartered.
9) Kosher salt and fresh-ground pepper to taste.
10) A fair amount of your favorite smoking chips. For me, that means
hickory, but apple, cherry, pecan, etc. work very well, too.
11) Plenty of your favorite holiday adult beverage.
12) A little patience.
<http://fellowshipofminds.files.wordpress.com/2012/11/big_blue.jpg>
22.5" Weber One Touch Gold - This is my flagship Weber
Directions:
1) Remove turkey from refrigerator and combine one tablespoon of Kosher
salt with one cup of white wine. Stir until salt is dissolved.
2) Inject turkey all over with the white wine/salt mixture.
3) Put a little salt and pepper in the bird's cavity, add the garlic
cloves, celery, onion and lemon.
4) Coat the outside of the turkey liberally with cooking oil (I use 100%
pure olive oil instead of extra-virgin, and season with salt and pepper to
taste, tie the legs together with butcher's twine, and allow to stand for
30 minutes.
5) If you are going to soak your smoking chips in water or wine, now is a
good time to immerse them.
6) Prepare your grill for indirect cooking as per manufacturer's
instructions, and don't forget the drip pan on the charcoal grate, unless
scraping a lot of congealed fat out of the bottom of your grill is a
favorite pastime for you. If you are using a gas grill, you can place the
bird directly into the pan on the cooking grate.
7) Once the grill is ready (a cooking temperature of 350 degrees is
optimal), add the smoking chips and the bird, pour any remaining wine and
salt mixture into the drip pan, close the lid and don't open it for at
least one hour.
8) Add charcoal every hour (12 briquettes for a 18.5" dia. grill, or 16
for a 22.5" dia. grill to maintain approximately 350 degrees), as well as
additional smoking chips as needed.
9) Once the turkey has reached an internal temperature of 165 degrees as
measured in the thigh (away from the bone), remove turkey from the grill,
cover tightly with foil and let stand for at least twenty minutes before
carving, or one hour if you are going to refrigerate it for the next day.
10) Chow down.
<http://fellowshipofminds.files.wordpress.com/2012/11/k-j-chardonnay.jpg>
Happy Thanksgiving, everybody!
-Dave
*Dave <http://fellowshipofminds.wordpress.com/author/daver2112/>* |
November 20, 2012 at 5:47 pm | Categories:
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