Ceramic is ideal as a material for cookware and cookers and can bring out the flavor and tenderness in foods, especially a smoking turkey. Here’s a classic Smoked Turkey recipe to try on your ceramic grill.
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Your Ceramic Grill Turkey Recipe
- Whole turkey, 12-16 lbs.
- Wood chips or chunks (pecan, apple or cherry recommended)
- 3 cups apple cider
- 1/4 cup apple cider vinegar
- Couple sticks of celery
- 2 onions
- 1 green apple, quartered
- 1 red bell pepper
- A few cloves of garlic
- Fresh mushrooms, chopped
- Fresh herbs: rosemary, sage, thyme (it’s up to you)
- 1 stick butter
- 2 T. extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsp fresh chopped thyme
- 2 tsp parsley
- 2 tsp oregano
- 1 tsp rosemary
- salt, to taste
- pepper, to taste
Start with a butter paste by dicing a softened stick of butter, adding a little salt and cracked black pepper to taste, three cloves of minced garlic, and two teaspoons each of freshly chopped thyme, parsley, and oregano, and one teaspoon of rosemary. Add zest of one lemon or orange (optional), and mash the ingredients into a rough paste with a drizzle of extra virgin olive oil to blend it into a reasonably smooth paste
Next, remove the neck and spare parts from the inside of the turkey. These will be used to enhance your gravy. Rub the turkey down inside and out with some olive oil, which will help it to brown up nicely and retain moisture.
Add a little salt and pepper inside the cavity.
Using your fingers gently separate the skin from the flesh on about 60% of your turkey; best at the fronts and backs of the breasts and thighs.
Where you separated the skin, begin to take small portions of your paste and liberally pack it inside, using your hands to spread it around. This is to keep your turkey moist and enhance the flavor. Make sure to coat the inside well.
With a good sharp knife, chop the celery sticks, onions, green apple quartered, red bell pepper, garlic cloves, and the fresh herbs. Stuff the inside of your turkey and add any leftovers to your roasting pan.
Cover tightly with aluminum foil and place in the refrigerator overnight.
- Fill your grill with natural lump charcoal and light the top of the pile for a low and slow burn.
- Once the fire is going, add a few large, dry wood chunks into the fire. After about 20 min, check you have a good amount of smoke and a steady temperature of 250°F – 325°F.
- Place a shallow water pan in the center of your cooking grid and something to hold your roasting pan. Add the turkey to the pan.
- Add the apple cider and vinegar to the roasting pan, along with the apples and other leftover aromatics.
- Close the lid and ensure that your temperature stays between 250°F and 325°F, basting every 30 to 45 minutes.
- After about 45 minutes, check on the turkey and baste if necessary.
- Leave smoking about 1½ hr and then check the pan is not dry. Give a quick wipe over with your basting brush.
- In the last hour, add some of the chopped mushrooms to the roasting pan. (You could add any vegetables at this time). These will deliver even more flavor to your final gravy.
- After 2½ hr, do a final basting, then let it smoke for another 30 – 40 min. Keep an eye on the internal temperature and maintain it at around 165°F in the thickest part of the breast.
- Remove the turkey once it has been smoking for about 3¼ hr, and allow it to rest, before carving. Drain the excess juices from the cavity and retain for your gravy.
- Carve the turkey, prepare your gravy.