We happen to have a Traeger grill. It's the best grill ever made. I am also lucky enough to have a boyfriend who will De-bone an entire turkey, which makes smoking a turkey AWESOME! We just turn the grill on smoke and there you have it.....here is the recipe. Served with a fresh side, some cranberry salsa* and a healthy stuffing*....*.Recipes coming up....A quick, easy THANKSGIVING FEAST at our house. Leaves plenty of time to relax and enjoy a Cocktail (or 2)...
FEELING ADVENTUROUS? here's the glaze we use while smoking the Turkey...
- 1 1/2 cups 100% pomegranate juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup no-sugar-added strawberry jam
- 2 tbsp honey
- In a small saucepan, combine pomegranate juice, 1/2 cup broth, jam and honey. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 10 to 15 minutes. Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.
- 12 cups (3 quarts) water, divided
- 3/4 cup kosher salt
- 1 medium shallot, roughly chopped
- 1 medium clove garlic, smashed
- Zest of 1 lemon, removed in large strips
- 10 thyme sprigs
- 8 sage leaves
- 4 bay leaves
- 1 tablespoon allspice berries
- 1 6-pound bone-in whole turkey breast (Rick De-bones a 15-20# turkey)
- 1 pound wood chips , (about 8 cups), such as apple wood
- Place 4 cups (1 quart) water, salt, shallot, garlic, lemon zest, thyme, sage, bay leaves and allspice berries in a large saucepan; bring to a boil. Remove from the heat and let cool to room temperature, about 1 hour.
- Pour the brine into a large bowl or clean tub; add the remaining 8 cups (2 quarts) water. Set turkey in the brine and refrigerate for 6 hours.
- Two hours before preheating the grill, place wood chips in a large bowl of water to soak.
- About 20 minutes before you are ready to grill, preheat a gas grill with all burners lit to 300°F or build a fire in a charcoal grill and let it burn down to low heat (about 300°F).
- Drain the wood chips. If using a gas grill, fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Transfer the wet wood chips to the center of the foil and crimp up the edges to create a “basket.” (If you have a gas grill with a smoking box, place the chips directly into the box.) Set the foil basket on the grill rack directly over the heat source. If using a charcoal grill, you will add the chips directly to the coals as the turkey cooks.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side.
- Remove the turkey from the brine, pat dry and set on the unheated side of the grill rack. If using a charcoal grill, place one-third of the wood chips on the coals. Close the lid and roast undisturbed for 40 minutes.
- Rotate the turkey 180 degrees, add half the remaining wood chips to the coals if using a charcoal grill, cover and continue roasting for 40 minutes.
- Rotate the turkey 180 degrees one more time, add the remaining wood chips if using a charcoal grill, cover and continue roasting until an instant-read thermometer inserted into the meat without touching bone registers 165°F, 40 minutes to 1 hour more. Transfer the turkey to a clean cutting board and let rest for 10 minutes before carving.