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4. SMOKE-ROASTED TURKEY
OUTDOOR & INDOOR METHODS
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OUTDOOR METHOD
SERVES 10 TO 12
One 10- to 12-pound turkey, brined
1+ cups (for gas grills) to 2 1/2 cups (if using charcoal)
of wood chips of your choice
2 tablespoons, melted unsalted butter
Set up an outdoor grill for indirect grilling (with the heat on either side, or on the opposite side of the food placement area), placing a large foil drip pan under the area of the grill where the turkey will be placed. [COOK’S NOTE: If using a smoker, light it and set it up according to manufacturer’s instructions and preheat the smoker to 275 degrees. In a smoker, you will need to cook bird longer: 3 1/2 to 4 hours.]
Remove the turkey from the brine and drain the bird. Blot the turkey dry inside and out, and truss if desired (it will cook more evenly if you do not tie the bird in any way).
Place the turkey on the grill grate, over the drip pan and between mounds of natural lump charcoal (or opposite the heated portion of a gas grill). Toss 1/2 cup of soaked wood chips on each mound of coals (or use a box made for this purpose to contain the chips and position the chip box in the designated area of a gas grill).
Place the lid on the grill. Adjust the vents to keep the grill interior temperature between 325 and 350 degrees.
Grill the turkey until it is darkly browned and cooked through - 2 1/2 to 3 hours. Baste the turkey with melted butter after the first hour and once every hour thereafter. [COOK’S NOTE: If the skin starts to brown too much, loosely tent the bird with foil.]
Use an instant-read thermometer to test for doneness; the turkey is ready when the internal temperature of the thigh (measured in the deepest part, probe not touching bone) is 160-165 degrees.
If using a charcoal grill, replenish the charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving the grill uncovered for a few minutes to allow the new charcoal to light. After 1 hour, add an additional 1 1/2 cups of soaked wood chips.
Transfer the turkey to a platter, loosely tent it with foil, and allow it to rest for 20 minutes before carving.
Recipe adapted from: BBQ USA, by Steven Raichlen (Workman)
INDOOR METHOD
SERVINGS: 8 TO 10
1 8- to 10-pound turkey, brined
3 tablespoons, hardwood sawdust
2 tablespoons, melted unsalted butter
Remove the turkey from the brine and drain the bird. Blot the turkey dry inside and out, and truss if desired (it will cook more evenly if you do not tie the bird in any way).
Set up a stovetop smoker, placing the 3 tablespoons of hardwood sawdust in the center of bottom part of the smoker. Place a drip pan on top. Lightly oil a wire roasting rack, and insert it in the smoker. Place the turkey, breast side up, on the wire rack. Tent the bird with a large sheet of heavy-duty aluminum foil, crimping the edges of the foil over the rim of the smoker bottom to seal. Ideally, the foil will not touch the turkey.
Place the smoker over high heat on the stovetop and smoke for 3 minutes, then reduce the heat to medium and continue smoking for 30 minutes longer.
Preheat the oven to 350 degrees. Remove and discard the foil, taking care to avoid steam burns, and paint the bird with melted butter. Put the smoker bottom, with the turkey in it, into the oven. Roast the turkey until the skin is crisp and golden and bird is cooked through - 1 1/2 to 1 3/4 hours - basting once or twice. (Turkey is done when the internal temperature of thigh - measured in the deepest part, probe not touching the bone - is 160-165 degrees.)
Transfer the turkey to a platter, loosely tent it with foil, and allow it to rest for 20 minutes before carving.
Recipe adapted from: Indoor Grilling, by Steven Raichlen (Workman)
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