Thanksgiving is just a few days away and your menu wouldn’t be complete without the main dish. Impress your guests this year by preparing your turkey on the grill. This delicious recipe is crispy on the outside, juicy on the inside and smoked to perfection using our Cowboy Hickory Wood Chips.
Tip: for a more intense smoky flavor, use the wood chips dry instead of soaked.
Cowboy Charcoal’s Slow-Smoked Turkey
• 1 turkey, 12-15 lbs.
• 1 onion, sliced
• 1 orange, sliced
• 1 tablespoon olive oil
• 2 tablespoons salt
• 1 1/2 tablespoons black pepper
• 3 springs thyme
• 2 cups Cowboy Hickory Wood Chips
• Soak Cowboy’s Hickory Wood Chips in large bowl for 30 minutes
• Remove neck, giblets and excess fat from turkey
• Rinse turkey inside and out with cold water and pat dry with paper towels
• Combine oil, salt and pepper in a small bowl and rub mixture all over turkey
• Place orange, onion, and thyme in the turkey’s neck cavity, and fold neck skin down to cover opening
• Fill a large aluminum drip pan with about one inch of water to prevent excess smoke while grilling
• Place drip pan below the grate on one side of your grill
• On the opposite side of your grill, add Cowboy Hardwood Lump Charcoal and light
• Drain water from the wood chips
• Once charcoal has ashed over, add about 1 cup of wood chips to the fire
• Cover the grill and allow to preheat for 10 minutes
• Place turkey on the grill, directly above drip pan
• Place lid on grill, and allow turkey to cook for approximately 11 to 13 minutes per pound, or until the internal temperature reaches 180 degrees
• Rotate turkey every 45 minutes or use a rotisserie attachment for best evenly-grilled results; add additional lump charcoal and wood chips as needed to maintain temperature throughout cooking time
• Once the turkey has been cooked throughout, remove turkey from grill and add to serving platter
• Let rest for 15-20 minutes before removing orange and onion
• Carve and enjoy!
Don’t forget to use the remaining pan drippings for gravy!
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