The ultimate smoked turkey from Meathead: The Science of Great Barbecue and Grilling (page 309) by Meathead Goldwyn and Greg Blonder

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turkey brines 12 to 24 hours.

  • twoyolks on November 29, 2016

    I didn't follow this recipe exactly. I changed the herb rub based on the herbs I actually had on hand but I don't think the herb rub made that much of a difference. I also cooked the turkey at a lower temperature (230F) instead of 325F. The turkey was done early and the skin wasn't crisp so I let the turkey rest for about an hour and a half, turned up the grill temperature to 550F, and then cooked the turkey again for about 10 minutes to crisp the skin. The turkey wasn't especially juicy but it wasn't dry. This makes way too much drippings and they are too sweet. In the future, I'd put together a drip pan with less water and no apple cider. I'd then pour the concentrated drippings on the sliced turkey and service it with a separately made gravy.

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