My mother was excellent in the kitchen, but her Thanksgiving turkey was so dry! For most of my childhood, Mother bought her turkey from someone around town who was deep frying them or a precooked one from Sam’s. After purchasing my Big Green Egg, I ran across a recipe for cooking a whole turkey on the grill. I honestly didn’t have high expectations since most of the turkey I had was dry. When tasting my Barbeque Turkey for the first time, I was pleasantly surprised. The turkey was very moist and juicy and flavorful. I was expecting a barbeque flavor because of the barbecue rub, but that’s not the case. The flavor was perfect. I think you should give it a try for Thanksgiving.
1 turkey, washed and cleaned thoroughly (I like to cook a 12-13 pound turkey)
Basic BBQ Rub, or your favorite rub
1 large onion, cut into 4 pieces
1 stalk of celery
2 cups chicken broth
Small handful of pecan chips (optional)
I cook my turkey on my Big Green Egg, but I'm sure it will work on any grill that you can cook with indirect heat. By indirect, I mean the turkey is not directly over the fire. I use my place setter on my green egg for this. Check your grill Instructions. I load my Egg with charcoal and bring the indirect heat to 350 degrees. Generously coat the bird with the BBQ rub. I lay my turkey on a horizontal rack and then place the rack in the drip pan. Add the chicken broth, onion and celery to the drip pan. The rack keeps the turkey just above the liquid in the drip pan. Cook the turkey for 12-15 minutes per pound until the interior temperature of the breast meat hits 160 degrees. Remove from grill and cool a bit before slicing.
FNPP Barbeque Turkey
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