Sometimes, “simple” and “expected” trump “gourmet” and “unusual.” There are many recipes floating around that try to dress up this annual dish. The results are flavors that are foreign to both the meat and the occasion. The most unique thing about this recipe is the technique, which involves wrapping the bird in aluminum foil with a hole cut in the top. This step is beneficial in two ways: First, it helps to trap moisture and increases the humidity in the air around the turkey. Second, the hole in the foil allows in just enough true smoke to flavor the turkey so you don’t run the risk of ruining your feast with the harsh bitter flavor of an oversmoked turkey.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat.
Step 2
Place the turkey in an aluminum roasting pan, breast side up, and season it both inside and out with the salt and pepper. Using your hands, mold the softened butter into a ball about 2 inches in diameter. Press the ball firmly onto the top of the turkey breast. Cover the roasting pan with two sheets of heavy aluminum foil and seal tightly. With a knife, cut a 2 x 1-inch hole in the foil directly over the mound of butter.
Step 3
It is very important that the butter on top of the breast be mounded about 2 inches high. This will create a steam cavity between the aluminum foil and the turkey when the butter melts and will also give room for the smoke to circulate around the turkey.
Step 4
When the temperature of the cooker reaches 250°F, place the turkey in its pan on the grill away from the heat. Cover the grill and cook the turkey for 6 hours, or until the internal temperature of the thickest part of the thigh reaches 170 to 175°F.
notes
Step 5
Near the end of the cooking process look through the hole in the foil to determine how the turkey is browning. If the turkey looks white or pale, tear the foil open on top to increase smoke penetration and encourage the browning process.
Cooking Method
Step 6
Indirect heat
Suggested Wood
Step 7
Hickory, Oak
