How to Smoke a Turkey on a BBQ grill, Smoked Turkey Recipe

[Music]hey hello everyone this is Scottie rowover here in Mount Clemens Michigan justnorth of Detroit today I’m gonna showyou guys how I smoke a turkey we’ve gotdinner coming up in a few hours and it’sreal easy peasy no big deal I’m gonnashow you how I can do it my littlesmoker and hopefully it turns out wellit’s gonna take about three three and ahalf hours and it’s a pretty simpleprocess so let me take you inside showyou what we got to do to prep this birdget it on the fire and we’ll go fromthere one other thing folks you know I’mnot a professional chef I’m just a guywho likes to eat and they have a passionfor it so I’m just giving this a try andif you’re looking for like a MarthaStewart to show or something really neatand clean this city in it I’m just theguy with the barbecue and a lighter allright here we are folksMeyer they had frozen turkeys on salefor like forty nine cents maybe wasfifty nine cents a pound I got thisfifteen pound bird for a little overfive dollars I can’t even get a Cornishhen for that so I bought the burdenthought what the heck let’s throw it inthe smoker and see how it goes we’regonna do this real easy peasy we’regonna go ahead and just chop up what wegot in the fridge no special ingredientsreally needed we’re just gonna stuffthis bird with what I ever have withseasonings I have and here’s what we’regonna doI’ve already chopped up I’ve got a lemonsome apple I got some carrots and I wentahead and got some sweet peppers andkind of chopped them up over here wehave onion and I’ll clove of garlic Ichopped up over here we got celery andasparagus and so I’m just throwing thatasparagus in there for hey what the heckwe’ll see what happens I’ve got someseasonings obviously I’m going to saltthe bird and put some pepper on therewe’re gonna use a little bit of garlicsalt that’s put some pretty powerfulstuff so just a little bit of that andcelery salt little basil thymenow this butter I’ve got this thisroasted garlic in herb butter spreadI’m gonna mix it with some more butterand I’ll show you how I put that on thebird later I’m going to be using someapple chips to smoke the bird but that’sbasically itI’m going to go ahead and get this birdout and it’s been thought out andeverything I’m just going to take it outof the container we’re gonna clean it upa little bit we’re gonna mix all theseingredients together at least you knowthe fruits there and the vegetables it’sa little bit of salt and once I had thebird ready to go I’ll show you what I’mgonna do okay folks so here’s the planI’m just gonna mix everything up we’vegot like I mentioned earlier we got ourapples we’ve got carrot sweet peppersred yellow orangewe’re go ahead and put them in a pilewe’ve got asparagus and celery we’rethrough all our onion and our clove ofgarlic it’s all chopped up that’s goingwe’re gonna go ahead and throw the lemonin there rather than just throwingchunks inside the turkey I’m just goingto throw it in here no rules okay nowwe’re going to take a little bit or acoarse sea salt very fast but we gotsome in there now oh yeah let’s get theup my pepper grinder here and that’s goahead and get a bunch of pepper in thereabsolutelyfossum you know what I’ve got a littlethis black pepper which is a littledifferentgo ahead and get some of that and therewhy notokay we’re gonna put all right here saltand garlic we’re just gonna do a littlebit of basilI don’t measure anything doesn’t thatcelery salt we’re gonna throw that inthere a little bit of thymeit’s got a lot of flavor so I’m gonna doa little bit of that all right there wego I’m just gonna mix this stuff up I’mjust gonna smash that butter in thereexcuse meokay I’ve got that all mixed up I’mgonna grab this bird out of the sinkI’ve went ahead and rinsed rinse thebird inside and out washed it thoroughlyit’s dry and now I’m gonna go ahead andstuff the bird with this okay now we’regoing to go ahead and stuff this birdwith our little mixture from what we hadin the fridge just gonna shove it on inthere you guys have all done this beforethis smells delicious a lot of garlic ohit smells amazing fruit vegetablesgarlic so I’m dropping stuff on thefloor passionate chef doesn’t matterwe’ll clean up later okaythat’s in there now what I’m going to dois I’m going to tie this bird up takes aminute you’re not gonna bore you withthe details but I got some twine we’regoing to go ahead and tie this closedkind of seal it up a little bit bringthe wings down keep them close to thebody so they don’t burn it offI think I’m gonna do but this bird isI’ve gone ahead and put my handunderneath this skin and I’ve actuallyfrom the front side my bad from thefront side I’ve gone in here and I’veloosened up the skin from the turkeybreast I’m gonna take this littlemixture of salt and pepper I’ve got inmy hand and I’m gonna put my hand inthere and just kind of smear it aroundget a little salt and pepper in there onthe turkey breast inside there just toget a little seasoning underneath theskin I also have another little secretingredient humpin go ahead and do okayI’ve got this garlic butter its Irvinggarlic butter spread you can use regularbutter whatever you want but I’m gonnago ahead and this is just going to giveit a little extra flavor and a lot morearm it’s gonna keep it a little tenderas it cooks as well I’m just kind ofsmearing that all over the breasts inthere yeah that’s gonna melt down youcan use regular butter you can add alittle you know any type of seasoningsyou want in thereI’m gonna keep the majority of uptowards the top because it will melt andrun down obviously it’s sticking to myfingers pretty bad we can work out youwant to be careful with the scheme youdon’t stretch it too far break it ohyeah awesome all right so that’s thatnext step we’re gonna go ahead and seethese on the outside of birth this nextstep I’m gonna take a little oil and rubit on the bird okay we’re gonna take alittle oil and rub it on our or turkeyyou can use just about any kind of oilolive oil for example I’m going to usesome peanut oil today I used a lot ofpeanut oil when I work with fish andI’ve never used it on a turkey but I’mgonna go ahead and just put a little bitof peanut oil in there it’s got that’s alittle flavor but it’s gonna make theseasonings I put on here stick just goahead get it a little damp you don’thave to be perfect be sloppy just get itall over the skin that way when you puta little salt and pepper around herewe’ll stickall right very good plenty all right nowI’m just going to take some of that seasalt and you can use any kind ofseasonings you want folks it reallydoesn’t matter whatever you prefer butcover you know everything if you canthat’s just a little sea salt I’m justgoing to also grab I think it’s aroundhere somewhere I’ve lost it my blackpepper well in the meantime a little bitof garlic salt I found the black pepperjust a little bit of garlic salt not toomuch for some reason this particularbrand Lowery’s is very potentall right just coat the entire bird withthis as welloh I’ve got some things behind me hereI’m gonna I just thought it I’m gonna doI have some herb and garlic I use it ona chicken a lot I might as well use iton here it’s fabulousthat’s McCormick’s or Oh even betterMcCormick’s Montreal chicken alrightthis is a turkey but you know what it’spretty close now this stuff is fantasticI use it on my chickens a lot it comesoutquite heavy so you got to be careful Ithink they need smaller holes for thisstuff I think they do that on purpose soyou use more I’m gonna try to roll thisbird over but you get the idea okaywhatever seasons you want put it onthere alright we’re good one more thingthis is that roasted urban garlic inthere with the heckI like flavor lots of flavor as youplease shuffle so we’ll see how it comesout I’m gonna now tie the brood up againI told you earlier I was gonna do thatbut now is the time to do that once youget the seasonings on the outside of thebird that’s the ingredients I’m gonna doa little injection I’ve never done theinjection before we’re gonna go aheadand use little Tony’s checker injectionand this is a Creole butter type just goreal slow put it in all breasts I’m onlygonna do I think half the bird I keepsqueezing it before I shove it in makinga mess you don’t want to go too faryou’ll actually just put it into thecavityalso hit the legs and I’m not going nowI’m not at a very good part of the legthere there we go and I would have tofill this back up it’s a very smallinjectorokay once again we’ll go into the leghere a little bit go real slow we hitthe thighjust in a couple spots because that’spretty juicy meat anyway all right thisbaby’s ready to go on the grill okayfolks I got this bird ready to go she’sall tied upI’ve got her just in a tin baking panI’ve got it on a little bit of a rackjust so the juices can drip down andwhat I’m gonna do we’re gonna smoke thisthing and a standard weber grill nothingfancy it’s a three burner and I’vealready got one of the burners on highthat’s in the back we’re at about 300degrees I kind of want to maintainaround 300 degrees it’s about a 15 poundbird so we’re thinking three and a halfhours give or take and we just do wantto do a slow 300 200 ninety degree bakefor about three three and a half fourhours it should be fine by then andwe’ve got my apple wood chips smokinghere and here’s what I’m gonna do wedon’t need any fancy smokers I’ve takenout one of my grates and I’ve put in alittle pie pan here and I’ve got someApplewood chips in there they’re justnow beginning to smoke you probablycan’t see that at this pointbut it’s gonna get pretty smoky in therein a little bit and I’m just going to goahead and put this turkey pant in in onthe one side of the oven I’m gonna keepit towards the front so we don’t havedirect heat underneath the turkey andit’s gonna be indirect well show youthat in a secondall right folks what I’ve done I’vereplaced my second grate on top of thewood chips I’ve placed the turkey inthere and I had a crunch up my tin alittle bit just to make it fit a littlebetter I don’t want any direct Heatmy burner here is over in this sectionhere so it’s gonna be indirect HeatI don’t want the turkey sitting rightover the flames so this should maintainabout 300 degrees and I’m gonna close itup and we’ll see how it goes I’ll checkon it periodicallythe turkeys been in there about an hourwe got a lot of smoke like I told you sothat pie pan seems to be working justfine we’re at consistent 300 degreesjust like I thought and just checking onthe Applewood it looks like we haveplenty in there I’ll probably have toadd a little little while okay we’rejust going to let it go another hour orso did decide to do I went ahead andspun the turkey around justto give it a little more even cookbecause I am using this back burner hereand so I just spun the bird around justgive it a little more even cook I’m alsogonna turn down we were to about on thisthermometer here we were about 300degrees I’m gonna just turn down and getit you know maybe to 90 or so justbecause of how Brown the bird is gonnaturn the temperature down a little bituh turkey again we’re doing pretty wellI’m running out of chips in my littlepie pan here so what I’ve got to do isjust drop some more down between thegrates here and they’ll she’ll startsmoking again it’s not like you have tohave smoke constantly you know it justadds flavor anyway it’s not the reasonfor the cooking it’s the temperaturethat cooks the meat obviously and wejust want to add a little um I’m usingcheeri or Applewood so I just want toadd a little applewood smoked to thisand you can see I’m just you knowdropping into my little pie pan heresome of these little chips and puttingthem down through the the grates I’m notburning myself or anything either so butthat’s all I’m doingand that way you know we don’t have togo by these small hundred dollar $200$500 smokers why do that pie pan like 50Cent’s all right throw it underneathyour great good to go look at this thingit’s looking fantastic isn’t it it stillhas another hour and a half to go or soand then about an hour I’m going tostart techingchecking temperature when I believe I’mgonna double-check this but I believe itneeds to be about to 165 internal I’lldouble-check on that I’m no chef butanyway he’s looking good so farwell folks here it is the finishedproduct I took it off the grill out ofthe smoker about 15 minutes ago it’sbeen sitting and hopefully it’s gonna beas good as I think it is let’s go aheadand give it a little cut here and seewhat we gothopefully it’s juicy you know I I cookedit for about three and a half hours butthe internal temperature was only about150 so I let it go another half hourwell that’s pretty goodthis is fantastic it tastes deliciousthe applewood smoked flavor is to dieforseasonings and um that Cajun injector orwhatever kind of injector I used it isvery tasty inside the one thing though Iwill say it I the internal temperatureonce you get to 165 you want to take itoff the grill and I always get 150 andabout three three and a half hours I was150 I let it go thirty minutes it jumpedthe 175 this thing would be spewingjuices and I only go in 10 12 15 minutesextra I did 30 and I probably overdid itslightly but it is moistit’s just that spewing the juices like II would rather have it do but that’s howyou can smoke a turkey on a regulargrill nothing special you don’t have tohave any fancy equipment don’t go by anybar be a huge smoker grills or anythingI used my Weber you saw what I did andthis is a product and it’s fantastichope you enjoyed it have a nice day[Music]you