Smoked Barbecued Turkey

By elco

Ingredients

• 1 turkey, 11 to 13 pounds, fresh or defrosted
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 cups chicken stock
• 1 stick unsalted butter, cut into 8 pieces
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• teaspoon granulated garlic
• 3 handfuls hickory chips, soaked in water for at least 30 minutes

Preparation

Step 1

Remove the neck and giblets from the turkey cavity
and reserve for another use. If your turkey has
metal or plastic trussing clamp, leave it in place.
tightly brush or spray the turkey all over with oil.
season generously with salt and pepper inside and
cut.
z. In a medium saucepan over medium-high hear,
cook the chicken stock, butter, marjoram, thyme,
garlic, and 1/2. teaspoon of pepper until the butter
has melted. Pour 1 cup of the chicken stock mixture
into a small bowl. Draw the mixture in the
bowl into a kitchen syringe. Inject the syringe into
the drumsticks, thighs, and breast of the turkey,
refilling the syringe each time. Pour the remaining
2 cups of the chicken stock mixture inside a heavyduty
roasting pan. Place the turkey, breast side up,
on a roasting rack, and set inside the pan.
3. Follow the grill's instructions for using wood
chips. Grill the turkey over Indirect Medium heat,
using wood chips for the first 3o minutes. Check
the turkey after the first hour. If any parts are getting
too dark, wrap them tightly with aluminum
foil. Check again after another hour and cover any
dark areas with foil. The turkey is done when the
internal temperature reaches 16T'F in the breast
and 175.'F in the thickest part of the thigh, 1.1/4 to
3 hours. Transfer the turkey to a cutting board and
let rest for to to 3o minutes before carving [the
internal temperatures will rise y'F to io'F during
resting]. Serve warm or at room temperature.
MAKES 11 TO 13 SERVINGS