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Smoked - Grilled Turkeky Recipe

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This recipe for Smoked - Grilled Turkeky, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Tuinstra - Son of Bert and Rennie Tuinstra
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole turkey, any size



Lawrey's season salt
Black pepper
Poultry seasoning
Rosemary
Amounts of seasoning all to your taste.

Directions:
Directions:
With your hand, starting at the neck, work the skin up off the breast meat and down the sides, including thighs and legs (best you can.) DO NOT REMOVE SKIN, just loosen it from meat. Put seasoning in between skin and meat, rubbing it into meat. Put bird in large foil pan that fits in grill. Add 2 quarts water and some more seasoning. This will make a good smoked gravy. Slow grill, using indirect method (Charcoal piles on each side of pan, not directly underneath.) Add any smoking wood chunks to charcoal. Apple and hickory are great. 18 pound bird should take approximately 6 hours. Do it on Saturday with time to spare. Bird reheats well for Sunday dinner. Keep your eye on the water. Don't let it boil off!

Personal Notes:
Personal Notes:
Grilling tip: After seasoning any meat for grilling, brush on pure olive oil. It helps to seal in flavor, juice, and tenderness.

 

 

 

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