Turkey on Grill Too Smoky--What to change?

Posted by thebeef, November 4, 2009 at 2:46 PM

I'm doing my Thanksgiving turkey on the grill this year, and I decided to go with Alton Brown's Honey-Brined Smoked Turkey (an adapted recipe's on SE under the Thanksgiving tab). I've been a user of propane (and propane accessories) until just a few weeks ago when I made the switch to charcoal, so I'm a bit new to it, but I have had good results so far.

I did a trial run with a 5 lb chicken. I reduced everything proportionally. Slight change to the recipes: I had the bird breast down on a carrot/celery/onion raft in a foil roasting pan with 1 cup cider vs. breast up on the grate over a drip pan. 1/2C soaked applewood chips, 1 cinnamon stick, 1 sprig rosemary in a foil pack for smoke--just one pack for the whole cook time. Cooked over indirect heat in my Weber until temp was 165F--70 min. Rest for 30 min.

Great results for a smoky bird--moist and flavorful. Added bonus was the cider gravy. No problem there. I know it will be too smoky for my Thanksgiving guests, though.

This stays in my rotation as a staple, but what to do for turkey day...Do I redo with 1/4C chips? No chips? Go back to the oven (last year's was a hit, and I don't think anyone would mind a repeat)?

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Tags: Thanksgiving, turkey