My stupid phone didn't record all of the photos, so you'll have to use your imagination on a couple.
Get a grill. Start the charcoal. When the charcoal is ready, divide the pile into two piles on the edge of the grill. Align the piles of charcoal directly underneath the handles of the above grill, cause you're going to have to add charcoal through the holes of the handles. The pan is to catch the drippings.
Soak hickory chips in water 30 minutes prior to cooking.
Stuff the turkey (pic not avalible).
Tie up the turkey so that the stuffing doesn't fall out.
Put the turkey on the grill directly above the pan.
Place a few soaked hickory chips on top of the hot charcoal. These chips will smoke, alot.
Do not eat hickory chips. They are not Cheks-Mex.
Close the lid of the grill and let the turkey sit for 20 - 30 minutes. There will be tons of smoke for the first 15 minutes.
After 20 minutes open the grill. Add charcoal as needed. Just before you close the lid again add more hickory chips.
Continue doing the same routine every 20 - 30 minutes to make sure the charcoals stay hot and the hickory is smoking. The total cook time should be between 2.5 and 3 hours. Check the doneness of the bird with a thermometer.
When the turkey is done take it off the grill (pic not available.) The turkey will be very dark, almost black.
Spoon the stuffing out of the bird. Stuffing is evil, and needs to be put into the oven for another 20 minutes @ 350 degrees.
Let the turkey rest on a counter top for at least 20 minutes before you carve. This helps the bird stay moist. (pic not available)
Carve the bird and serve.
Enjoy. (pic not available)
This turkey was by far the best turkey I've ever eaten (this includes fried). It was juicy and flavorful. The hickory chips added a smoked flavor that took it to the next level. I owe alot to Dreger brothers.
1 comment:
My dad does this every year. Except he stuffs his wish apples and oranges that have been soaked in white wine. Um holy cow good.
Hope all is well with ya'll.
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