| Smoked Turkey
1 medium (12 to 15 pounds.) turkey
2 large onions, peeled and quartered
2 apples, seeded and quartered
1/2 cup of honey
1/8 cup of chopped garlic
2 cups of wood chips
1 bunch fresh sage, cleaned and chopped
Salt and pepper to taste |
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Make sure that the turkey fits in your grill with the lid closed. Allow at least 1 inch of space between the top of the turkey and the lid. Prepare the grill for indirect heat grilling.
FOR CHARCOAL COVERED GRILLS:
Remove the top cooking rack and open all vents. Pour the charcoal briquettes into the center of the grill. Light the charcoal. When the coals start to glow, CAREFULLY divide them in half. Move half of the hot coals to the left side of the grill, and the other half to the right. Position the foil drip pan between the hot coals in the middle of the bottom rack. Spread the coals out evenly along the length of each side of the drip pan. When the coals turn white, check the temperature of the fire. Adjust to 325ºF. to 350ºF. if necessary.
FOR GAS COVERED GRILLS WITH DUAL BURNERS:
Remove the top cooking rack and open all vents. Position the foil drip pan over the briquettes on one side of the grill. Preheat both burners on high for 15 to 20 minutes with the lid closed. Then close the gas control which operates the burner under the drip pan. Adjust the opposite remaining active gas control to medium heat, or to a setting that maintains a temperature of 325° to 350°.
Place the wood chips in water and soak for 20 minutes. Prepare the turkey. Thaw the turkey completely. Remove the giblets and neck from the body and neck cavities. Rinse the turkey both inside and out with cool water and blot dry with paper towels.
Combine onions, apple and sage. Stuff the turkey with the mixture just prior to cooking it. Combine the honey, garlic, salt and pepper. Rub the outside of the turkey with the mixture, including under the skin. Use an oven thermometer to check the temperature of the fire. If necessary, adjust the temperature to 325ºF. to 350ºF. When the temperature is correct, add half of the wood smoking chips to the fire. Spray the wood chips with water if they flare up. Continue to monitor the temperature periodically throughout the grilling process. Spray the cooking racking with a nonstick cooking spray. Place the cooking rack in the grill.
Place the turkey on the cooking rack, breast side up, above the drip pan. Grill-smoke, covered for 1 hour.
Add the remaining wood chips to the fire. If you are using charcoal, add 6 to 8 more briquettes to maintain temperature. Grill-smoke, covered, for an additional hour.
Preheat oven to 450ºF. Carefully remove the turkey from the grill and place it in a large pan. Insert an oven-safe meat thermometer into the turkey. The thermometer should be placed in the center of the thigh, NOT touching the bone. Finish in oven for an additional 60 to 90 minutes, or until the meat thermometer reads 185ºF. while in the thigh, or 175ºF. while in the thickest part of the breast.
Remove the turkey from the grill and let stand 15 minutes. Remove the stuffing. Carve the turkey, place on platter and serve with the reserved stuffing. |
