| Level: | Intermediate |
| Total: | 9 hr |
| Active: | 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 713 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 94 g |
| Cholesterol | 310 mg |
| Sodium | 1491 mg |
Reviews
Despite the recommendation do. It soak your wood. You want the white natural smoke for proper smoking. Soaking the wood chips/chunks creates a smoldering smoke that is blue/gray in color and often a bitter taste in the meat.
Best tasting and juiciest turkey we have ever had. It has become a yearly tradition for our family.
Best turkey we’ve ever had. 18 lb bird done in less than 4 hours. Had to hold it on the smoker until the rest of dinner was ready. Still moist and juicy. Everyone loved it, we’ll be making it again next year.
This turkey is the best I have ever made. It takes time and I’m smoking it in the northeast on New Year’s Eve so you have to adjust for weather but it couldn’t have been easier. Turns out a beautiful dark honey brown with crispy glistening skin. The smoke really gives an otherwise plain bird a lot of flavor.
Easy, and simple
i am gonna try this today not sure on the basting every 45 min letting the smoke and heat out but will try it will rate recipe when done
Great recipe and family loved it!
Made this on a Traeger. So moist I could not believe it but not much smoke flavor. Still a million times better than roasted in the oven!!
Simple and satisfying, Making sure the turkey is done is the only tricky part. If you have an Egg you have to try a turkey on it…. you’ll never go back to oven roasted.
Contrary to popular belief never soak wood. you want it to burn cleanly, not smolder. I would use chunks, not chips. Use about 3 – 4 fist sized pieces. If you really want to learn how it should be done, come over to amazingribs.com