ENGLISH
35
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are great!
Ingredients:
1 whole Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp
Seasoning
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
3. In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in center of grill, and cook until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6. Remove turkey, cover with foil and let rest for 10 minutes before
carving.
TIP:
If you want to catch the drippings to make gravy, place the
turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm
/ ¼” of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
roasting period.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole
Chicken
1.8-2.7 kg / 4-6 lbs
1 can
Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave
half in the can, and make a few more holes in the top of the can
to increase ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a ¼ of the rub inside the cavity of the chicken. With
the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on
the grill, and close the grill lid. Cook until the chicken is golden
brown and crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from
the grill. Let rest for five minutes, then carefully remove the can
from the cavity of the chicken. Be cautious not to spill, as the
liquid will be hot.
6. Carve chicken and serve.
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
EASY RANCH CHICKEN SATAY
Makes 2 - 6 Servings
Ingredients:
450g / 1 lb
Chicken Breasts or Thighs (boneless, skinless)
112 ml / ½ c. Prepared Ranch or Italian Salad Dressing
Dash Salt
Dash Pepper
Suggested Wood Pellet Flavor: Apple / Cherry
Instructions:
1. Cut chicken, lengthwise, into 0.63 cm / ¼" or slightly thicker
pieces. Rinse chicken and pat dry with paper towel.
2. Place chicken pieces into a plastic lock-top bag. Add salad
dressing, salt and pepper. Seal the bag closed, and carefully
shake, coating chicken evenly. Place in refrigerator for 1 - 2
hours, or overnight. Shake the bag once or twice so the chicken
marinades evenly.
3. Soak wooden skewers in water for 1 hour before use.
4. Preheat grill, then reduce slightly to 218°C / 425°F.
5. Remove chicken from plastic bag, and weave in-and-out onto
the skewers, like a ribbon.
6. Place skewers on grill, and cook until chicken is white and firm.
Turn skewers often to avoid burning.
7. Remove from heat and serve.
