Smoked Turkey
A dish — whipped butter and chicken broth carry it.
contains dairycontains meat
Ingredients
US
Metric
- 1 turkey, 5-15 lb. (thawed)
- 1-2 cups whipped butter (room temperature)
- 470 ml chicken broth
- 1-4 tbsp garlic powder (optional)
- 455 g mixed vegetables (carrots, potatoes, broccoli, etc.) (optional)
Make it lactose-friendly
- 1-2 cups whipped butter (room temperature) → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix garlic powder into the whipped butter.
- Remove giblets and other materials from the turkey cavity.
- Rinse the turkey and pat dry with a towel.
- Liberally coat the turkey with the whipped butter mixture. Ensure the entire surface is coated.
- Place turkey in a foil baking pan with mixed vegetables. If available, use a rack to elevate the turkey from the bottom of the pan.
- Add chicken broth until it coats the bottom of the pan.
- Cover the pan in foil.
- Ignite the charcoal grill; arrange the coals for indirect cooking. Try to maintain a temperature of 300-400°F.
- Place the turkey in pan on the grill and cook indirectly for 1 hour.
- Remove the foil, and continue cooking over indirect heat.
- Periodically (every 15-30 minutes) baste the turkey with its own juices. If the bottom of the pan is dry, add chicken broth and reduce heat.
- Remove when the turkey reaches an internal temperature of 160°F in the breast.
- Allow to rest for 10 minutes before carving.
Nutrition (estimated, per serving)
| Calories | 492 |
|---|---|
| Protein | 4.4 g |
| Fat | 46.6 g |
| Carbs | 16.0 g |
| Fiber | 4.6 g |
| Sodium | 60 mg |
Source
based.cooking (community recipes, public domain) — unlicense