The trick is to smoke the meat and not make the meat smoke

HERB ROASTED TURKEY

  Date: November 26, 2009
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I have been smoking turkeys for the last 6 years, first on the gas grill and then on my smoker. Then 3 years ago I started brining my birds. Each of these changes has resulted in the best turkeys I or my guests have ever tasted. Where do you go from there? I’ve thought about trying new brines, but it is hard to change something that has worked so well. Whatever I did it would be a series of little things. This year I saw an episode of the TV show America’s Test Kitchen where they brined a turkey and then applied an herb rub under and over the skin. The other new wrinkle was they placed foil over the roast rack to prevent the hot metal from burning marks into the breast. This is purely cosmetic, but I did say little things right? They also cut the turkey in a new way for me. At first I was going to skip this step, but after watching many internet How-To videos I saw this new method has become popular. When I saw Alton Brown do it too, I was sold. The pictures below tell the story. the last question is how did it turn out? Well once again I was lucky enough to turn out the best bird any of us have had. What’s next? Well I do know this: This is my official holiday turkey. Any further experimenting will be done on non-holiday weekends.
Related Blog Entries:
Recipe Source:
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Meathead
The Virtual Weber Bulet Website:
Here is the link for the brine I used:

WHOLE TURKEY - APPLE BRINE
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ATK
America's Test Kitchen TV Show: The herb paste came from the 2009 season of America’s Test Kitchen. The link below brings you to the website, where you will need to furnish an email address and join for a 14 day free trial. It is well worth the time as there is lots of useful cooking info :

HERB ROASTED TURKEY
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Cambro 4.75 Qt Lidded Plastic Tub
  • Food Processor
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-72 Remote Read Thermometer