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After placing the turkey onto the roasting rack, inside the roasting dish, add 1-2 cups of water, a quartered onion, and 2-3 garlic cloves to the roasting pan underneath the turkey. This will also help make the turkey meat and the gravy more flavorful and aromatic. The amount of water will depend on how long you will be roasting the turkey, i.e.
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You can also slide a few fresh sage leaves under the skin. Inject the turkey with the injection mixture in both breasts, drumstick, and thighs. Place the turkey on the smoker breast side up and smoke at 300-325°F for one hour. Use a basting brush drip the herb-flavored butter over the turkey.
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Put the drip pan on top of the big deflector plate under the cooking grate and put the bird on the cooking grate. If you have a pellet smoker that generates its best smoke at about 200°F (93.3°C) or so, start there for about 30 minutes, and then crank it up to 325°F (162.8°C).
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After an hour, carefully pick up and rotate the turkey 180 degrees, so that its other side is now facing the hot side of the grill. Tilt the turkey towards its backside and drain out any collected liquid into the pan underneath it. Remove the tin foil from the wing tips. Cover and smoke for another 45 minutes.
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Drip pans are a simple but also fairly crucial piece of kit. Even in a smoker, a drip pan will keep things from getting incredibly messy. Disposable ones (if you don't feel like cleaning the drip pan after) aren't even expensive, at less than $2 per pan online. The obvious use here is to keep your smoker from becoming a gunky poultry mess.
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Turkey - The turkey should be 100% defrosted and weight under 15 pounds. Energy Source - The turkey will be on the grill for hours so make sure you stock up on your selected energy source: charcoal, pellets, propane, gas, etc. Smoking Wood - Chunks, chips or pellets. Disposable Drip Pan - A big bird = extra drippings. Using a drip pan.
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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.
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The drip pan does a great job protecting the bird. Step Four: Place the turkey on the grill and grill for 12-15 minutes for each pound. Ours was a 13 pound bird, so we started monitoring the temperature closely after two hours.
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Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open. Add 6 to 8 briquettes to each side every 45 to 60 minutes. Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast. 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15.
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Place a drip pan or aluminum foil below the turkey and on top of the unlit burners. If you have only 3 burners, light the left 2 and place turkey on the unlit burner facing the lit burners. If you turkey is extra large, try lighting just one burner, but you may have to turn the turkey (still on the rack) halfway through cooking. Watch internal.
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Put a drip pan directly under the meat. Set the temperature to 300-350 degrees. With a charcoal grill, your will also off-set the charcoal. If your grill is round, place a drip pan in the center and place the charcoal around the pan. Place the turkey on the grate over the drip pan.
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Add garlic cloves, rosemary, and thyme to the pan along with chicken stock and place the turkey right on top of the veggies. They will act as a roasting rack. 3. Smoke the turkey: Prep the grill. Preheat grill to 300 degrees, then place the turkey (uncovered and in the roasting pan) on the grill.
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The only time you "need" to use a water pan is when it's being used as a drip pan. The main benefit of using a water pan for smoking turkey is to help maintain a constant temperature in your smoker. The main downside of using a water pan for smoking turkey is that it can negatively impact the crispiness of your turkey skin.
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Place turkey inside a pot that is large enough to be completely covered in brine. Mix lukewarm water with salt, sugar, and lemon slices until sugar and salt are dissolved. Carefully pour the brine over turkey, completely covering it. Cover the pot and place it in the refrigerator for 12-18 hours.
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Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cook, covered, for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until thermometer inserted in thigh reads 170°.
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Instructions. Remove center grate to make room for turkey. Preheat all burners to high for 15 minutes. Remove and discard the neck, giblets, pop-up timer and any excess fat from the turkey, leaving leg clamps inserted. Rinse the turkey inside and out with cold water then pat dry with paper towels.