Grill-Smoked Turkey

PickleButt BBQ & Baked Goods • page 34

Prep: 15 Minutes

Cook: 3-35. Hours

Servings: 10-12 Servings

Story

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

Ingredients

  • 1 Turkey (~15 lb)
  • 1 lb Unsalted Butter
  • 1 cup Rub (I usually use Sweet Rub ‘o Mine)
  • Olive Oil

Tools

  • 2-4 Large Pieces of Aluminum Foil for Wrapping
  • Insulated Gloves or a T owel to Add and Remove the Turkey from the Heat
  • Large Foil Pan

Instructions

  1. Preheat grill to 325° F.
  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. 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. 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.