How to make it

  • Wash and clean and remove all organs from cavity rinse out turkey cavity and salt using ½ cup kosher salt and trim off fat flaps around neck and back cavity
  • Mix the herbs together in a bowl and set aside
  • Chop all your raw vegetables and fruit and set in a bowl sprinkle about a 1 ½ Tblsp of herb mix into the vegetables and fruit and toss to mix set aside for now.
  • Separate the skin from the turkey breast use your fingers to start and then a rubber spatula to get to the base and down low on the breast open up as much skin as you can be careful not to tear pen the skin when doing this, after you have done this divide the herb butter in half and spread half the butter on each breast side working down and all around the meat and skin.
  • Spray the outside of the turkey with the PAM and then coat the outside of the turkey with the dry herb mix.
  • Stuff the cavity with the vegetable and herb mix, tuck you wings under the thigh skin and band your legs together. Your bird is now ready for the smoker
  • For the grill:
  • Soak the apple wood in a bucket of water, Soak the Pecan wood in a bucket of water do this at least an hour prior to placing your bird on the grill I start soaking mine when I start preparing the grill.
  • Fire up the fire box I start with about ¾ of a bag of charcoal get it burning nice and hot and close you main lid to start building heat, make sure your grill is very clean.
  • When you reach a temp of 200 no lower than 160 and no higher than 300 put your bird on the grill and a pie pan of apple cider on the grill as close to the fire box opening as possible keep an eye on this as you will need to replenish the juice as needed wait about 30 min have a beer for a job well far, now add your first wood chunks to the fire box start with 4 chunks pecan and 3 of apple close your box up and let her roll, re-add apple and pecan wood chucks about every hour or so no real science it is more of a Zen thing.
  • Important rules are always watch your fire box replenish your coals as needed to keep your temp up never let your box go cold if you can not keep your temp up put it in the oven you can always bring it back out.
  • A 18 pound bird will take me about 8 hours to smoke, after the first 4 hours I will remove it and place it in a aluminum roasting pan baste with some stock and cover with heavy duty foil for the next 2 hours back on the grill, then I will remove it from the pan and finish it off back on the grill and basting it with stock made from neck and innards and veggies, a note your bird will get most all its smoke flavor in the first 4 hours, but don’t over do it with the wood or you will make the bird taste bitter.
  • After you take the bird out of the roasting pan and place it back onto the grill, go ahead and add some more wood chunks I call this the final smoking.
  • Make sure your bird is done take a meat thermometer and check your temp have at least 180 at the thigh.
  • Pull your bird and let it rest at least 30 to 40 min re-move the fruit and veggie mix from the cavity and discard. Enjoy
First smoke   Close
The bird goes on   Close
smoked turkey   Close
starting the smoker   Close

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  • rescue_ranger 8 years ago
    will I have several photos of the bird but the site says it uploaded them but they never show up ...have contacted the helpdesk? to see what I can do
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  • rescue_ranger 8 years ago
    I have a picture of the bird but it will not upload have sent a help request to the site stay tuned
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  • pamelanava 8 years ago
    WOW! Yum!!
    Was this review helpful? Yes Flag

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