Alexander Hamilton once proclaimed: “No citizen of the U.S. shall refrain from turkey on Thanksgiving Day.” Hamilton’s proclamation became a reality, and according to the National Turkey Federation, about 45 million to 46 million turkeys are consumed each Thanksgiving.
Here is a Thanksgiving Recipe that turns the traditional turkey into a smokin' one!
PREP TIME - 15 MINUTES
COOK TIME - 4 HOURS
PELLETS - CHERRY
SERVES - 8 PEOPLE
SET UP
1. Set the grill temperature to 300°F and preheat with the lid closed for 15 minutes.
2. In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt
INGREDIENTS
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1/2 Pound butter
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6 Clove garlic, minced
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8 Sprig fresh thyme
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1 Sprig fresh rosemary
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Tablespoon cracked black pepper
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1/2 Tablespoon Kosher salt
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1 (12 lb) whole turkey
PREPARATION
- Prep the turkey by separating the skin from the breast, creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture.
- Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300°F and preheat, lid closed for 15 minutes.
COOK
Place turkey on the grill and smoke at 300°F for 3-4 hours. Check the internal temperature; the desired temperature is 175°F in the thigh next to the bone and 160°F in the breast. Turkey will continue to cook once taken off the grill to reach a final temperature of 165°F in the breast.
FINISH
Let rest for 10-15 minutes before serving. Enjoy!
