For many foodies, Thanksgiving represents one of the high-holy days of the food season. For those of us with pellet grills, the thought of a wood smoked turkey is all we need to get our mouths watering. I perfected this recipe a number of years ago, and repeat it almost every Thanksgiving. The tang of the citrus and cranberry with turkey is a wonderful taste combination.

Ingredients

  • 1-12 to 15 lb turkey-thawed
  • 1-medium sized orange
  • 2-medium sized lemons
    • 3-large limes (optional: Grapefruit or tangerines can be substituted for any of the citrus)
  • 1/4 cup olive oil
  • 1/2 cup favorite bbq rub
  • 1-cup mixed citrus juice
  • 1-can cranberry sauce
  • 1-cup water
  • 1/4 cup white sugar
  • Good quality meat thermometer

Directions

Preparation:

  1. Rinse turkey with cold water, towel pat dry
  2. Cut away excess skin around tail and neck areas
  3. Peel the citrus, tearing the peels up into medium sized pieces-mix together in a bowl
  4. Oil the inside and outside of the bird-lightly apply bbq rub inside and out
  5. Loosely stuff the turkey cavity with the citrus peels. DO NOT OVER STUFF!

Cooking:

  1. Start your grill, reach and maintain a temperature of 275F.
  2. Insert good quality meat thermometer into breast of the turkey-from the side
  3. Place bird-breast side up on middle of cooking grid
  4. Allow turkey to cook to 100F internal degrees before adding any wood smoke
  5. Cook turkey until breast temperature reaches 170F. (figure 8-12 hours, depending on the size of the turkey and how cold it is outside, and how long you want to have your smoke session last.
  6. Once the turkey has cooked, remove from grill, and allow to rest for 20 minutes. Be sure to remove the citrus peels from cavity before carving and serving.

Citrus Glaze Mixture:

  1. Peel pith (the white stuff) off citrus. Spit or cut up into quarters
  2. In a blender, add the fruit and 1/4 cup of water. Juice fruit, strain and hold back juice
  3. In a 2 qt. sauce pan, add cranberry sauce, 1 cup of water, fruit juice and sugar
  4. Cook over medium-low heat, stirring continuously until cranberry sauce melts
  5. Cover and simmer over very low heat, or remove and allow to cool. You can re-heat prior to serving
  6. Place in serving dish and present with your barbecued/smoked turkey

Ingredients

  • 1-12 to 15 lb turkey-thawed
  • 1-medium sized orange
  • 2-medium sized lemons
    • 3-large limes (optional: Grapefruit or tangerines can be substituted for any of the citrus)
  • 1/4 cup olive oil
  • 1/2 cup favorite bbq rub
  • 1-cup mixed citrus juice
  • 1-can cranberry sauce
  • 1-cup water
  • 1/4 cup white sugar
  • Good quality meat thermometer

This recipe generously provided by¬†New Radio KXL’s Mr. BBQ, Bruce Bjorkman.