Smoked Turkey Recipe - How to BBQ Turkey on the Grill with Slow 'N Sear
Smoked Turkey Recipe - How to BBQ Turkey on the Grill with Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products For the definitive guide and recipes on preparing your holiday turkey look no further than AmazingRibs.com: https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe-ultimate-turkey-easily-adapted-cooking _______________________ Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/ ________________________ INGREDIENTS NEEDED: 1 Turkey (ours was 15lbs) Salt for dry brining - 1/2 tsp per lb THE BBQ RUB: 1 tablespoon dried crushed parsley 2 tablespoons dried crushed sage 1 tablespoon dried crushed rosemary 1 tablespoon dried crushed thyme 1 tablespoon dried crushed oregano 1 tablespoon dried crushed basil 1 tablespoon dried crushed bay leaf 1 tablespoon ground black pepper 1 tablespoon sugar THE GRAVY: 1.5 quarts water 1/2 cup apple juice 1 onions, skin on, ends removed, cut into quarters 2 medium carrots, peeled and cut into 2 inch lengths 1 rib of celery, leaves and all, cut into 2 inch lengths 1/2 tablespoon dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth) 1/2 tablespoon dried thyme leaves 2 whole dried bay leaves THE METHOD: To start off we are going to breakdown our bird, begin by spreading the legs and cutting the skin as close to the drum as possible. It’s more important to have skin on the breast sections. Next, remove the wings by cutting or slicing through the joints. Turn the turkey over and cut along the backbone and across where the legs join. Then cut along the backbone removing the leg portions. Next we will remove the breast portion but scoring the skin along the keel bone to expose the muscle fibres. With the breast now visible cut along the keel bone, around the wishbone and then down through the crown of the bird. When you get to the knuckle of the wing we will cut around it to fully remove this portion. Once the turkey has been sectioned off inject the breast portion with butter to add more flavor and moisture to the white meat. Next, dry brine the sections using 1/2tsp of kosher salt for every pound of meat. When doing this make sure to apply the salt to both sides of the meat. The Salt will penetrate through the skin and bone and deep into the interior. This process takes several hours but results in crispier skin and juicier, more flavorful meat.. With the Turkey salted, place it in the fridge uncovered overnight until you’re ready to cook. With the Turkey brined prepare the bird for the grill by giving it a light spray of olive oil to the skin so that our rub holds to the turkey a bit easier. (see rub recipe above). To make the gravy for this recipe lets grab the tray with turkey parts and add in Water, Apple juice and two quartered onions with the skin on. The onion skin will help darken the gravy as it cooks. Next add in two carrots and one rib of celery, followed by sage, thyme and two bay leaves. Amounts in description. Once our turkey has been rubbed and our gravy is prepared get the Slow 'N Sear set up for cooking at 325F. To do this place a half a chimney of unlit briquettes into the Slow 'N Sear then top it with half a chimney of fully lit briquettes. Lastly add 1 to 2 small chunks of either applewood or hickory wood for smoking. Close the lid until the grill has reached 325F with clean smoke coming out of the grill. With our grill ready to go place the gravy down on the lower rack and the turkey onto the regular grill grate. Next attach a leave in digital thermometer into the thickest part of the breast and thigh portions so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 325F. After around 1.5-2 hours (depending on size) the turkey sections should be coming up to final tempreture. We are looking to pull the breast portions between 160-165F and the leg portions at 175 or higher. With the internal temperatures where we want them, it’s time to pull the turkey along with the gravy off the grill. For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com #Turkeyrecipe #Smokedturkey #slownsear