Hickory Smoked Turkey. Prepare grill for indirect heat, using a drip pan. Remove foil at 30 minutes.
Soak 4 large handfuls hickory chips in water for at least 30 minutes. Drain turkey and discard brine. Do not drain the hickory wood until just before grilling.
About 2 hours before grilling, remove the turkey from the refrigerator. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. The other day, while sitting in circle, a student who had been upset and crying outside because a friend hurt her feelings, leaned over to me and said:
Our smoked turkeys feed eight to ten people. Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees f. Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity.
Remove foil at 30 minutes. It just doesn't get more traditional than turkey for the holiday feast, and this succulent, tender bird may be the easiest and tastiest you've ever served! Only $34.95 plus shipping order here
Smoked turkey 8 lbs & up upon request. Drain turkey and discard brine. A meal with minimal prep.
The hickory smoke steeps into the apple cider brined turkey, creating a light smoke flavor that is sweet and woodsy with dark and crispy skin. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. You’ll use the lowest temperature as the temperature.
