Recipe Page

Grill-Smoked Turkey

Aaron Franklin inspired • Draft cookbook page 34

Back to BarbecueOpen print view

Preparation

15 Minutes

Cook Time

3-35. Hours

Yield

10-12 Servings

Section

Barbecue

The Method

1

Step 1

Preheat grill to 325° F.

2

Step 2

Prepare the bird. Remove the neck and any other parts that may be in the carcass. Apply a thin coat of olive oil over the entire bird followed by applying a coat of seasoning to the entire bird. Make sure to get inbetween the legs/wings and breast and the bottom of the bird.

3

Step 3

When the bird reaches 155-160° F place the bird in the foil pan and add the butter. Try to place the butter on top of the bird so it will go in the bird as it renders. Wrap the bird and pan in aluminum foil, careful not to tear. Return to heat.

4

Step 4

Remove the bird when it reaches at least 175° F in all parts (check breast and thighs). Allow the bird to rest for at least 30 minutes.

Kitchen Notes

Another recipe I have liberally borrowed from Aaron Franklin. Again, when you can get info from a master, why try to reinvent the wheel?

Keep Cooking

More from Barbecue

Belly Bites

The surface area to volume ratio is high on these, meaning they can absorb a relatively high amount of smoke.

Chopped Pork

I'm ashamed to admit that this NC native modified this recipe from Aaron Franklin, the Texas King of BBQ.

Brisket

Unlike the Chopped Pork, I have no shame to have taken this method from Aaron Franklin.

Countdown Ribs

This method is often referred to as 3-2-1 based on the typical timing of the phases.