Ingredients
- 110- to 12-pound turkey, brined (see recipe)
- 2tablespoons melted unsalted butter
- Nutritional Information
Nutritional analysis per serving (10 servings)
733 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams sugars; 107 grams protein; 365 milligrams cholesterol; 559 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer’s instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
- Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
- Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
- Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
2 hours 30 minutes
Brined Turkey
Herb-Rubbed Turkey Smoked Indoors
Dining and Cooking