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Smoked And Grilled Turkey Recipe The Ultimate Turkey Easily Adapted To Cooking Indoors Transparent Background Thanksgiving Break Clip Art
Transparent background thanksgiving break clip art. The turkey is safe to take off the smoker when its reached 165 degrees. Then place the turkey on the grate and start cooking. We used a 17 pound honeysuckle white turkey for this recipe and smoked it at 275 300 degrees for just under 4 hours.
Rosemary sage thyme its up to you turkey. Ingredients the turkey of your choice preferably organic 1 carrot no need to peel 1 onion cut in half 1 handful of celery tops bottle of dry white wine. Heat up to 300 degrees after 2 hours for about 30 minutes then restore the temperature to 225 250 degrees.
The target internal temperature is 165of in the breast and 175of in the thigh. Place a roasting pan under the grates with 8 cups of water and chopped onion celery carrots garlic fresh herbs and the turkeys neck. Whole turkey 12 16 lbs 1 carrot 1 onion cut in two halves 1 handful of celery tops bottle of dry white wine.
Of course like everything else cooked on a kamado grill there are plenty of variables to consider that may make adjustments necessary. After two hours of great hard smoke on the bird place 1 package of archer farms hardwood smoked bacon on top. Wood chips or chunks pecan apple or cherry recommended 3 cups apple cider 14 cup apple cider vinegar couple sticks of celery green apple quartered a few cloves of garlic fresh mushrooms fresh herbs.
Set up your grillsmoker to cook at 175o 180of using a heat deflector.
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