To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
- Kosher salt and freshly ground pepper
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 to 3 sprigs rosemary, leaves stripped
- 2 teaspoons finely grated orange zest (from 1 orange)
- 2 tablespoons vegetable oil
Instructions
- Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
- Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
- Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer’s directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
- Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
- Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 796 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 114 g |
| Cholesterol | 377 mg |
| Sodium | 1738 mg |