WENDY’S PERFECT SMOKED/GRILLED/ROASTED TURKEY
I don’t know where you live, but in Texas the most difficult part of Thanksgiving is planning around kick-off time. LOL In my family we eat before the game, relax and have dessert during half-time but many others eat after the game. At Christmas we usually make it a little more casual fare with an afternoon meal.
The key to a successful Thanksgiving meal is making sure that your turkey and everything else you are preparing are all ready at the same time. Sometimes this takes a lot of juggling to get it accomplished. I like to make a small time chart on my refrigerators white board so I know when each thing should be started and hit the oven/crock pot/pan/microwave/grill. Try and do as much as possible in advance so all you have to cook on the BIG day is your turkey and gravy. Nearly everything else can be reheated or have a last-step finish done to it.
I always thought that fixing the turkey was the most difficult part of the Thanksgiving/Christmas meal but it isn’t. The turkey is the easiest part of the entire meal. Using this marinade your turkey will be bursting with tons of flavor whether you choose to grill it or roast it. In my family my turkey is always requested. It’s nice to be the one who makes that special something that no one else can duplicate 
Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith
WENDY’S PERFECT SMOKED/GRILLED/ROASTED TURKEY
1 (10-12 pound) turkey
1 turkey roasting bag
2 cups pineapple juice
½ cup soy sauce
2 tablespoons salt
3 tablespoons poultry seasoning
1 teaspoon dry mustard
1 tablespoon granulated garlic
2 tablespoons coarsely ground black pepper
1 tablespoon paprika
1 stick of butter
IF GRILLING
Fresh tank of propane or enough charcoal for a couple of hours
Hickory or mesquite chips for smoking
Foil or smoker box
Thaw your turkey according to producer’s directions.
The night before the BIG event: Rinse and dry your turkey. Remove the neck and giblet bag from the cavity in the front and back. Use this for stock later (see Wendy’s Perfect Gravy).
Combine pineapple juice, soy sauce, salt, poultry seasoning, dry mustard, granulated garlic, coarsely ground black pepper, paprika in bowl. Place turkey inside the roasting bag. Pour your combined ingredients over the turkey and into the turkey cavern, set a stick of butter in the center of the cavern and seal bag.
GRILLING
Place turkey breast side down in a roasting pan and refrigerate overnight. Prepare smoking chips according to manufacturer directions. Remove turkey from the roasting bag and place in the roasting pan. Pour as much of the liquid as you can in the pan and turkey cavern and put the turkey in the center of the grill.
The weight of the turkey is not really an issue as long as it will fit in your grill and the lid will shut. There should be at least 1 inch of clearance between the turkey and the lid is ideal. For best results use a turkey thermometer to verify when the turkey is finished grilling/smoking.
Cooking times for unstuffed turkeys:
10-11 lbs. = 1-3/4 to 2-1/2 hours
12-14 lbs. = 2-1/4 to 3 hrs.
15-17 lbs. = 2-3/4 to 3-3/4 hrs.
18-22 lbs. = 3-1/2 to 4 hrs.
23-24 lbs. = 4 to 4-1/2 hrs.
Don’t worry if your turkey likes like a pile of charred mess. That just means your turkey seared on the outside while holding in all the juicy goodness.
Turning and basting: the best part about grilling/smoking your turkey is you don’t have to turn or baste! Simply set up the grill, place the turkey in the center of the cooking grate, and close the lid.
ROASTING
Place turkey breast side down in a roasting pan and put in the center of your oven. Roast 1 hour at 350 degrees. Turn turkey over and reduce your oven temperature to 200 degrees. Roast in your oven without opening oven door for 10-12 hours.
DONENESS
Your turkey is perfectly fully cooked using either method when a meat thermometer reads 180 degrees in the thigh or 170 degrees in the breast. Allow your turkey to rest 20 minutes before carving.
The first turkey I grilled scared me half to death! I was all organized. Things were going according to my plans. Friends and family were already in my home ready for the BIG event. The backyard was filled with the most succulent aroma of smoked turkey that had ever hit my nostrils. I ceremoniously open the grill lid to find a torched slightly wrinkly turkey that looked like I killed it with a flame thrower. I was mortified, as were my guests. I acted like nothing was wrong…took my charcoaled turkey into the kitchen and let it sit. Now the entire house smelled like a wonderfully cooked turkey. I am getting more nervous by the moment. I assemble my electric knife and very nervously make the first cut into my first turkey…and first smoked/grilled turkey. A hush grew over the crowd and applause broke out when the most moist and flavorful turkey was exposed by each cut of the knife. Praise God! Now my turkey is one of the most requested items at Thanksgiving.
Wendy’s perfect Smoked/Grilled/Roasted Turkey
Mashburn Family Sweet Potato Casserole
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If I can do it! You can do it too! Celebrating Texas country living, down home cooking, family life, figuring stuff out and being a stay-at-home moxie mom computer geek.
Blessings,
Wendy Merritt
The Moxie Mom
XXO (A kiss on each cheek and a hug)
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