Recipe: Smoked, Cider-Basted Turkey - 6 burner gas bbq grill with side burner

Apple cider (recipes are as follows) 1 medium apple, peeled, core removed and chopped 1 small onion, chopped 2 garlic cloves, minced1 1/2 teaspoon chili powder 1/2 teaspoon dry rosemary 1/2 teaspoon dry sage1/2 teaspoon salt 1 (12-to 14-
Pound) Turkey, neck and internal organs, another use, tail fat
6 cups mesquite or apple wood fries with pineapple salsa (recipe attached) soak in water for at least 30 minutes drain apple sauce: 4 tablespoons (1/2 sticks) 1/3 cup chopped scallions or cloves of red garlic, 1 tablespoon of chili powder 1 (12-
1 teaspoon of dry rosemary 1 teaspoon of dry Sarg 1/2 teaspoon of salt to prepare apple sauce.
Mix apples, onions, garlic, chili powder, Rosemary, rat plum and salt in small bowls.
Open the breast of Turkey.
Fill the neck cavity loosely with an apple mixture.
Nail the neck skin of the turkey to the back with fine wood ske or metal ske.
Fold the Turkish wings akimbo in the back, or tie it to the body with a rope from the kitchen.
Fill the large cavity loosely with the remaining apple mixture.
Place the chicken legs in a lock (metal or plastic that ties the legs together) or tie them together with a rope from the kitchen.
Place the turkey on the grill, in the pain of the large disposable aluminum foil.
Set aside when you order the grill.
For a charcoal grill, ignite a 3 pounds charcoal coal ball on one side of the grill to let it burn until covered with white ash.
Place the baking tray on the cooking grate on the overhead side opposite the coal.
Sprinkle a piece of wood on the coal.
High temperature Grill for gas grill.
Wrap a piece of dry wood with a pack of aluminum foil.
RIP the top of the bag and reveal the chip.
Place the package directly on the heat source.
Open the grill cover and let the fries light up (which can take about 10 minutes ).
Turn off one burner and adjust the other burner from medium to low to adjust the heat to 325 degrees.
Place the baking tray in the cooling part of the grill.
Pour 2 glasses of water into a baking tray.
Season the turkey with some cider mixture.
Cover the grill and cook until the meat thermometer reading inserted into the thickest part of the thigh is 180 degrees, 3-31/2 hours.
For a charcoal grill, add more coal balls and drain wood pieces every 40 minutes or so to maintain a temperature of about 325 degrees and butter the turkey.
For a gas grill, add a drain wood chip to the foil bag every 40 minutes.
For the two grills, when the liquid in the pan evaporates, add more water to prevent the water droplets from burning.
If the turkey is too brown, set up a tent on tin paper.
Transfer the turkey to the supply platter and let it stand for 20 minutes before engraving.
Carving and serving with cranberryPineapple Salsa
Melt the butter in the middle pot with medium heat.
Add the scallions and garlic and cook for about 1 minute and stir regularly until soft.
Add chili powder and stir for 30 seconds.
Add cider, Rosemary, rat plum and salt.
Reduce the heat to very low.
Minutes a month.
Totally cool.
540 calories (51.
Fat 8% calories), Fat 31G, cholesterol 240 mg, sodium 630 mg, carbohydrate 1G, dietary fiber 0G, Sugar 0G, protein 65g.