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Smoked Barbecued Turkey
From Weber's Real Grilling™ |
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Prep Time: 15 minutes
Grilling Time: 2 1/4 to 3 hours
Serves: 10 to 12
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INGREDIENTS
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1 fresh Organic Free-Range Turkey, 10-12 lbs.
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
3 cups chicken stock
1 stick unsalted butter, cut into 8 pieces
1 tablespoon dried marjoram
1 teaspoon dried thyme
1 teaspoon granulated garlic
3 handfuls hickory chips, soaked in water for at least 30 minutes |
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DIRECTIONS
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1. Remove the neck and giblets from the turkey cavity and reserve for another use. Lightly brush or spray the turkey all over with oil. Season generously with salt and pepper inside and out.
2. In a medium saucepan over medium-high heat, cook the chicken stock, butter, marjoram, thyme, garlic, and 1/2 teaspoon of pepper until the butter has melted. Pour 1 cup of the chicken stock mixture into a small bowl. Draw the mixture in the bowl into a kitchen syringe. Inject the syringe into the drumsticks, thighs, and breast of the turkey, refilling the syringe each time. Pour the remaining 2 cups of the chicken stock mixture inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan.
3. Follow the grill's instructions for using wood chips. Grill the turkey over Indirect Medium heat, using wood chips for the first 30 minutes. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. Check again after another hour and cover any dark areas with foil. The turkey is done when the internal temperature reaches 165°F in the breast and 175°F in the thickest part of the thigh, 2 1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5°F to 10°F during resting). Serve warm or at room temperature. |
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| © 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.
Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.
Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.
He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.
Purviance lives in the San Francisco Bay Area.
Click here to purchase Weber's Real Grilling by Jamie Purviance.
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