Grill-Smoked Turkey - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gena Knox
The dry brine used on the turkey is inspired by a wet brine that Gena sells through her brand Fire & Flavor (fireandflavor.com).
Ingredients
- 1 (10- to 12-lb.) fresh turkey
- Herb-Salt Dry Brine
- 4 cups applewood chips
- 3 carrots, halved
- 1 apple, halved
- 1 small onion, halved
- Kitchen string
- 2 (12 7/8- x 10-inch) disposable aluminum foil roasting pans
- 3 tablespoons canola oil
- Freshly ground black pepper
Instructions
- Remove giblets and neck from turkey; pat turkey dry. Rub 1/4 cup Herb-Salt Dry Brine into cavity. Rub skin with remaining brine. Cover and chill 14 to 24 hours.
- Soak wood chips 30 minutes.
- Meanwhile, rinse turkey; drain cavity well, and pat dry. Place carrots and next 2 ingredients in cavity. Tie ends of legs together with kitchen string; tuck wing tips under.
- Light 1 side of grill, heating to 300 ° to 325 ° (medium-low) heat, leaving other side unlit. Close grill lid, and maintain internal temperature at 300 ° to 325 °.
- Drain wood chips, and place in center of a 12- x 20-inch piece of heavy-duty aluminum foil. Wrap to form a packet. Pierce several holes in packet; place directly on lit side of grill.
- Place 1 disposable roasting pan inside second pan. Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper.
- Smoke turkey, covered with grill lid and maintaining internal temperature at 300 ° to 325 °, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165 °. Remove carrots, onion, and apple from cavity, and discard. Let turkey stand 30 minutes at room temperature before slicing.
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