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Mesquite Smoked Turkey
Smokey, Moist, and Tender
1 Turkey (14 - 16 pounds)
1/2 cup lemon juice
1/2 cup olive oil
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. pepper

3 cups mesquite, hickory, or apple wood chips soaked in water for about an hour.

 

1) Clean turkey and set aside to dry.

2) Mix lemon juice with the olive oil and add your spices to the mixture.

3) Prepare the grill by spreading about 70 hot coals to the sides creating a circle. Place a tin foil pan with about 1 cup of water in the middle of the coals.

4) Place turkey breast side up on the center of the grill directly above the pan of water.

5) Brush turkey with your marinade.

6) Place meat thermometer into the thickest part of the breast being careful not to hit the bone.

7) Toss 2 cups of the pre-soaked wood chips onto your hot coals and quickly close the lid of the grill. Open all the vents on your grill 1/3 of the way and let it smoke.

8) Check Turkey in one hour. Brush with marinade and add another cup of wood chips and recover (If you feel the grill is too hot you can close the top vent to about 1/4 open to lower the temperature and make your coals last longer).

9) Depending on the size of the bird and how hot your coals are the turkey should be done in about 2 to 2 1/2 hours. The internal temperature of the turkey should read 175. You may add coals as needed to keep up the heat in the grill.

10) Also test the temperature of the bird in the thigh area to make sure its done. You can also tell its done if the juice runs clear. If its not quite ready, flip the turkey (breast side down). Cover the grill and let cook for 10 more minutes or until done.

11) Let turkey sit for 15 minutes before carving.


Preparation Time: 3 hours Serves: 8-10
Recipe Origin: United States
Submitted by:
Roby
Minnesota
United States
This recipe has been viewed 15102 times.
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