She Strengthens

Smoky Thanksgiving Turkey with a Twist

Are you tired of the same old roasted turkey on Thanksgiving? Why not try something new and exciting this year? Transform your grill into a smoker and give your turkey a unique, smoky flavor profile that’s sure to impress your guests.

The Benefits of Smoking Your Turkey

Smoking your turkey has several advantages over traditional roasting. For one, it frees up valuable oven space for the rest of your meal. Additionally, the slow-cooking process ensures that your turkey is tender and juicy, with a rich, complex flavor that’s hard to achieve with roasting. And let’s not forget the ambiance – sipping bourbon and catching up with family and friends out back while the turkey smokes away is a great way to pass the time.

What You’ll Need

To get started, you’ll need a charcoal grill, as well as some specialized equipment like long heatproof tongs, a chimney starter, and a meat thermometer. You’ll also need some lump charcoal, wood chips (we recommend apple or hickory), and a few other pantry staples.

The Brining Process

The first step in preparing your turkey is to brine it. This involves soaking the bird in a saltwater solution overnight to add flavor and moisture. To make the brine, combine 10.4 ounces of salt, 1 1/4 cups of brown sugar, 1/4 cup of black peppercorns, and 2 tablespoons of allspice with 2 gallons of cold water. Remove the giblets and neck from the turkey cavity, then submerge the bird in the brine and refrigerate for 8-10 hours.

Setting Up Your Grill

The next day, remove the turkey from the brine and pat it dry with paper towels. Set up your grill by filling a chimney starter with charcoal and lighting it. Once the coals are hot, add them to the grill and arrange the wood chips on top. Place the turkey on the grill, breast-side down, and cover with a lid.

Smoking the Turkey

Smoke the turkey for 30 minutes, then baste it with melted butter and rotate it 180 degrees. Continue to cook, covered, for another 30 minutes, basting and rotating every 30 minutes until the internal temperature reaches 165°F. This should take around 1 1/4 to 1 3/4 hours, depending on the temperature of your grill.

Making the Gravy

While the turkey is cooking, prepare the gravy by sautéing an onion and apple in oil until softened. Add the reserved turkey neck, bourbon, apple cider or juice, and bay leaf, and cook until the liquid has reduced by half. Strain the sauce and whisk in some flour to thicken, then season with salt and pepper to taste.

Serving

Once the turkey is done, let it rest for at least 30 minutes before carving and serving with the gravy. Your guests are sure to be impressed by the unique flavor and tender texture of your smoked turkey. Happy Thanksgiving!