Time: 9 o'clock.
Complexity: easily
Servings: 10 - 12

A Thanksgiving-smoked turkey will be very juicy and tender, even without marinating, and the smoke flavor will be mild and subtle. If you don't have a smoker, you can use an outdoor grill and add some soaked wood chips to the coals. Hickory, applewood, or pecan wood chips are recommended for smoking. During cooking, the turkey is basted several times with a mixture of chicken broth, honey, and apple cider vinegar, which adds flavor to the meat and gives the skin a delicious golden brown.

Ingredients:

• 1 fresh whole turkey, 15-17 lbs (6.5-7.5 kg), patted dry with paper towels
• Rapeseed oil for greasing
• 1 cup chicken broth
• 2 tablespoons of honey
• 2 tablespoons apple cider vinegar
• Special equipment: wood chips (such as hickory, apple, or pecan) soaked in cold water for at least 4 hours and up to 48 hours; charcoal grill or smoker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, apple cider vinegar, honey

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Preparation:

Step 1
• Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
Step 2
• Meanwhile, preheat a charcoal grill or smoker for indirect heat to approximately 275°F (135°C). Add soaked wood chips (hickory, applewood, or pecan) and let them burn down.
Step 3
• Place the turkey on the grill rack in a roasting pan. Brush the entire turkey with vegetable oil and season generously with salt and pepper.
Step 4
• Place the turkey on the grill or smoker and cook for 45 minutes.
Step 5
• Meanwhile, combine the chicken broth with honey and vinegar. After 45 minutes of smoking, baste the turkey with the mixture. Repeat every 45 minutes until the internal temperature of the thigh reaches 165°F (74°C) and the breast reaches 155°F (68°C), approximately 3.5 to 4.5 hours, depending on the size of the bird.
Step 6
• Transfer the turkey to a large cutting board and let it rest for at least 20 minutes before carving.

Votes: 17