Smoked Turkey With Bbq Gravy
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
34
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1.5 tbsps
Sage (ground)1.5 tbsps
Thyme1 tbsp
Black Pepper1 cup
Water3 cups
Apple Juice1 cup
Bourbon1 tbsp
Black Peppercorn5 tbsps
Light Brown Sugar3 cup
White Sugar1.5 cups
Paprika1 tbsp
Onion Powder1 tbsp
Vegetable Oil1 large
Onion (sliced)8 cups
Turkey Stock1 tbsp
Ground Black Pepper (fresh)2 cups
Ketchup1 cup
Apple Cider Vinegar5 tbsps
Sugar1 tbsp
Ground Mustard1 tbsp
Lemon Juice1 tbsp
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Special equipment: 4 cups hickory wood chips, soaked in water for 60 minutes For the rub: Mix all ingredients in a small bowl and reserve
3
For the brine: Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag
4
Stir until the salt and sugar is dissolved
5
Add the turkey into the bag with the brine
6
In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice
7
Keep in a cool place and let brine 6 hours or overnight
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Turn the turkey after 3 hours
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Remove turkey from the brine and pat dry with paper towels
10
Rub the turkey with olive oil and massage the rub onto the Turkey
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Soak wood chips for 1 hour prior to cooking the turkey and drain well
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Fill the chimney starter with charcoal and light
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Burn until they ash over
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Place the burned coals to 1 side of the grill
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Place wood chips on top of coals
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Line a standard size loaf pan with aluminum foil and fill 2/3 with water
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Place in the grill opposite the coals
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Take the turkey and place on the grill over the pan of water
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Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks
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Place the lid on the grill with the vent open
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The temperature should remain constant at 225 degrees F
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You may need to add more coals and chips every few hours
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After 1 hour check the turkey, if the skin is golden brown cover with foil
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Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F
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Remove from the oven and let rest 20 minutes before you carve
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Serve with BBQ Gravy
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Mix ingredients together and store in an air tight container for up to 6 months
28
Heat the vegetable oil in a saucepan on medium-high heat
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Add the drumstick and neck and sear until brown
30
Remove from pan and reserve
31
Lower heat and saute the onions
32
Add the stock, scrapping up the fond on the bottom of the pan
33
Add the drumstick and neck into the saucepan
34
Cover and let simmer until it comes to a boil; about 1 hour
35
Sauce will reduce down greatly
36
Remove turkey parts
37
Add BBQ Sauce to pan and whisk together
38
Gravy will thicken
39
Season with salt and pepper
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In a medium saucepan, combine all ingredients
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Bring mixture to a boil, reduce heat to simmer
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Cook uncovered, stirring frequently, for 1 hour 15 minutes