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Turkey Smoked With Herb Butter Baste Recipe

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This recipe for Turkey Smoked With Herb Butter Baste, by , is from Recipes From Hazel Cadle , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Herbert Cadle

Category:
Category:

Ingredients:  
Ingredients:  
TURKEY:
1 (12 to 15 ib.) turkey, thwed if frozen, giblets and neck removed
Salt
Freshly ground black pepper


HERB-BUTTER BASTE:
1/2 cup butter or margarine
2 tablespoon finely chopped fresh parsley
1 large garlic clove, minced
1-1/2 to teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme, crumbled
1-1/2 to teaspoons finely chopped fresh oregano or 1/2 teaspoon dried leaf oregano, crumbled
1-1/2 to 2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crumbled
1-1/2 to 2 teaspoons finely chopped fresh basil or tarragon or 1/2 teaspoon dried leaf basil or tarragon, crumbled

WATER & WOOD CHIPS

Directions:
Directions:
1. Soak hickory, mesquite or other wood chips in water, at least 30 minutes, using 1/4 to 1/2 pound chips for a lightly smoked flavor and 3/4 to 1 pound chips for a smokier flavor. Build a fire in the charcoal brisket baskets.

2. Rinse turkey; pat dry with paper towels. Season rinsed turkey, inside and out with salt and pepper. Fold wing tips behind shoulder joints and under bird.

3. Prepare herb-butter baste.

4, Using fingers gently loosen the breast skin and insert the herb-butter baste underneath the breast skin. Brush any remaining herb butter over the turkey.

5. Drain wood chips and place over hot coals.

6. Place a pan full of water in the center of the grill.

7. Position a wire rack over the water pan; place the seasoned turkey on rack, breast side up above the water pan.

8. Cover grill; adjust vents.

9. After 3 hours, insert a meat thermometer into the center of inner-thigh muscle. Smoke until the thermometer registers 180 degrees to 185 degrees.

10. Remove smoked turkey to a carving board. Cover with foil; let stand about 10 minutes. Carve turkey; place on a warm platter.



VARIATIONS:
1. Turkey Breast:
A turkey breast can be used instead of a whole turkey. Turkey breast is done when meat thermometer registers 165 degrees.

2. Plain Turkey:
For a plain turkey, do not add the wood chips

Number Of Servings:
Number Of Servings:
12 to 14
Preparation Time:
Preparation Time:
3 to 6 housr cooking time

 

 

 

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