Grill Roasted Turkey

3 cups wood chips,soaked and drained

vegetable oil

1 (12-14lb) turkey

2 tablespoons unsalted butter,melted

salt and pepper

1.Place the wood chips in a disposable aluminum tray and rest the tray directly on top of the primary burner. turn all the burners to high,close the lid,and heat the grill until very hot and the chips are smoking,about 15 minutes. Clean and oil the grill. Leave the primary burner on high and turn off all other burners.

2. meanwhile,remove and discard the gizzard packet from the cavity. Pat turkey dry with paper towels,then brush the breast side with half the butter and season with salt and pepper. Lay the turkey breast side down,then brush the back of turkey with remaining butter and season with salt and pepper.

3. Arrange the turkey over the cooler part of the grill. Cover and grill-roast for 1 hour.

4. Flip the turkey breast side up using clean potholders or kitchen towels. Make sure the side that was facing the lit burner is now facing away from it. Continue grill-roasting covered for 45 minutes.

5 Leaving the turkey breast side up,carefully rotate the turkey around and continue to grill roast covered until an instant read thermometer inserted deep into the thigh registers 175 degrees,15-45 minutes longer.

6. Transfer the turkey to a carving board,tent with foil,and let rest for 30 minutes before carving.



For a Charcoal grill:

Build a medium hot banked fire.(All to one side of the grill) Place the wood chips or chunks directly on top of one pile of coals.(My DH uses two empty tuna cans to hold the wood chips)

Place the turkey over the cooler area. Cover and grill-roast 1 hour. Add 12 fresh briquettes and flip the turkey as above. Continue grill roasting 45 minutes. Rotate turkey again and continue grilling covered until thermometer in thigh reads 175.



We have found the weather plays a big part of the timing. If it is windy, it usually takes longer to grill. But the taste and smell of smoked turkey is soo worth it!

Have a great day!

Leat