Smoked grilled turkey

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 796, total fat 33 G., saturated fats 8 G., proteins 114 G., carbohydrates 5 G., fiber 1 G., cholesterol 377 mg, sodium 1738 mg, sugar 2 G.

To ensure crispy skin on smoked turkey, lightly brush it with vegetable oil, but don't brush it with anything else during cooking, as this will toughen the skin. Smoke the turkey on an outdoor grill using indirect heat. Finally, lightly sear it directly over the coals to cook the joints around the legs and wings without drying out the breast meat.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 turkey weighing 5.5 - 6.5 kg, defrosted, remove neck and giblets
1 tbsp. sugar
1 tbsp paprika
2-3 sprigs of rosemary, leaves picked
2 tsp finely grated orange zest (1 orange)
2 tablespoons of vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipe:

Additionally:

You'll need 2-3 cups of apple, cherry, and/or pecan wood chips. For a stronger smoky flavor, use hickory or mesquite wood chips.

Recipes with similar ingredients: turkey, Orange zest, rosemary, paprika

Cooking the dish according to the recipe:

Pat the turkey dry with paper towels. Place 2 tablespoons salt, 2 teaspoons black pepper, sugar, paprika, rosemary, and orange zest in a food processor and pulse until evenly distributed. Using your fingers, gently lift the skin off the breast and thighs; rub the seasoning mixture under the skin, into the cavities, and over the entire surface. Let stand at room temperature while you preheat the grill, 30 to 60 minutes.
Soak 2-3 cups of apple, cherry, and/or pecan wood chips in water for at least 30 minutes; drain. Preheat the grill to 325-335°F (160-175°C) and prepare the indirect heat zone: on a charcoal grill, rake the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grate in a cool part of the grill.

Lightly brush the turkey with vegetable oil and rub it all over. If using a charcoal grill, scatter about half of the soaked wood chips over the coals; for a gas grill, fill a smoker box with wood chips and use according to the manufacturer's instructions. When the wood chips begin to smoke, place the turkey breast-side up over indirect heat, with the legs closest to the coals.
Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 3 to 4 hours, adding the remaining wood chips about halfway through; add more coals or adjust the vents as needed to maintain the temperature. Do not baste the turkey while smoking, as this may cause the skin to become tough and chewy. If any parts of the turkey (such as wings or legs) begin to burn on the grill, tent them loosely with foil.
Carefully transfer the turkey to the direct heat zone and roast, uncovered, until lightly browned on the bottom, 5-10 minutes. Transfer the turkey to a cutting board and let it rest for 30-45 minutes before carving.

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