cup mesquite wood chips, soaked in water and drained
Serving Size: 1 (497) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 359 g45 %
Total Fat 39.9 g61 %
Saturated Fat 11.2 g56 %
Cholesterol 337.7 mg
Sodium 323.4 mg
Dietary Fiber 0.2 g0 %
Sugars 0.2 g0 %
Protein 101.5 g
Preheat grill on high. Turn down to maintain (medium) 350 degrees.
Place smoker box of wet mesquite chips on grill.
Remove neck and giblets from cavity, rinse turkey, and pat dry.
Mix spices in a small bowl, set aside 1 TBSP of mixture, and put some of the mixture in the cavity and some under the skin.
Spray turkey with butter spray and pat reserved spice mixture on the skin of the turkey.
Place turkey breast side down, turning back wing tips, on the grill over a dip pan.
Cook turkey for 11 to 13 minutes per pound (internal temperature 180 degrees in thigh and 170 degrees in breast.
Note: At halfway point, turn turkey if needed for even cooking. 10- 18 pound turkey takes 2 to 3 hours. We turned our turkey at 1 1/2 hours. To reach internal temperature of 170 in breast we cooked it for 1 1/2 more.