Roasted Smoked Turkey

Roasted Smoked Turkey

Grilling Time: 3 Hours

Prep Time: 10 Minutes

Serves: 10

Where to Cook: Lower Grate (Remove Top Grate)

Additional Information/Details:

• Turkey, 10-13 lbs. (or several whole chickens)
• Dakota Grills Country Seasoning™
• Mesquite wood chips (do not moisten)
• (optional) Olive Oil or Vegetable Oil
• (optional) Garnish, chopped (Marachino cherries, onions, jalapeños, cilantro, etc)

Optional: Fill smoker tray with dry mesquite (strong flavor), maple, or cherry wood chips. (DO NOT preheat the grill when smoking.)

Optional: season inside cavity of turkey or chicken, tie wings and legs to body, and brush exterior of turkey with oil.

Liberally season turkey. Insert probe in breast (at least 1") and set the probe temperature for 165°F or 175°F if you stuff the turkey.

Note: The USDA recommends cooking stuffing separately for increased food safety.

Set grill temperature at 320°F.

Expected cooking time for a 12 lb. turkey is 3 hours; approximately 15 minutes per pound. (Using this same recipe, whole chickens take about 1½ to 2¼ hours at 320°F or 1¼ to 2 hours at 340°F.)

Optional: For extra zest (or for a delayed meal), brush turkey or chicken with barbecue sauce or apple jelly when finished cooking. You may also add garnish (chopped small), such as maraschino cherries, garlic, onions, jalapeños, orange zest, and/or cilantro leaves.

Leave on grill, with lid closed, for 10-15 minutes at 320°F or 30 minutes at 240°F.

• Similar to rotisserie turkey or chicken (but without a rotisserie!).
• For crispier skin, open the vent further or cook longer or to higher internal meat temperatures, such as 170°F or 180°F. While you will lose additional moisture, the interior should remain tender & juicy.
• According to the USDA poultry should always be cooked to 165°F or higher internal temperature.

This recipe was submitted by: Dakota Grills, LLC of Lake Preston, SD