Grilled Whole Turkey
Ever wanted to try Grilled Whole Turkey? Check this Texas Grilled Smoked Turkey! Its delicious!
- 8 – 10 Pound Turkey
- 1/2 Cup Of Salt
- 1 Cup Apple Cider Vinegar
- 1/4 Cup Vegetable Oil
- 1/4 Cup Fresh Ground Coarse Black Pepper
- 2 Tablespoon of Colgin Liquid Smoke (Optional)
- 2 Teaspoons finely Chopped Parsley
- Wood Chips, Soaked in Water. (Use Mesquite, Hickory or Pecan)
Rinse Turkey thoroughly and pat dry with paper towels. Make a paste of the salad oil and salt; rub 1/4 cup of this mixture into the large and wishbone cavities.
Truss Turkey and balance on the spit; brush with oil.
Grill at a medium-low setting for approximately 1 hour. At the end of the first hour, brush the bird with the basting sauce prepared by mixing the remaining salt paste with the vinegar, pepper, parsley and liquid smoke.
Wrap the wood chips in aluminum foil pouch and punch holes in the foil and lay directly on the fire. Continue roasting, basting the bird about every 30 minutes or so.
The total cooking time will be 3-4 1/2 hours. To check doneness, you can use a meat thermometer or snip the cord that holds the drumsticks. Then test it by raising the drumstick up and down. Legs should move easily or twist out of joint. Also press the thick part of the drumstick. The meat should feel very soft.
Once you remove the bird from the grill you should allow the bird to rest at least 15 minutes.
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