Publisher Photo
Publisher Photo
I love the sweet, nutty flavor that pecan wood chips give to a brined turkey. Use the grill or a smoker to bring out this marvelous flavor. —Wendy Gales, Jacksonville, Florida
Recommended: Our Best Fall Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 2-1/2 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 2-1/2 hours + standing

Ingredients

  • 2 cartons (32 ounces each) vegetable broth
  • 1 cup kosher salt
  • 6 bay leaves
  • 1 tablespoon each dried sage, thyme, savory and rosemary, crushed
  • 2 quarts cold water
  • 1 turkey (14 to 16 pounds)
  • 2 turkey-size oven roasting bags
  • 4 cups soaked pecan wood chips
  • 1 small onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 4 tablespoons butter, melted, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 12 fresh sage leaves, minced
  • 1 teaspoon pepper

Directions

In a 6-qt. stockpot, combine broth, salt, bay leaves and dried herbs. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. In a small bowl, mix onion, parsley, 2 tablespoons butter, 1 tablespoon oil, lemon juice, sage and pepper.
Remove turkey from brine; rinse and pat dry. Discard brine. With fingers, carefully loosen skin from turkey breast; rub herb mixture under the skin. In another bowl, mix remaining butter and oil; rub over outside of turkey. Tuck wings under turkey; tie drumsticks together.
Place turkey over drip pan, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand 20 minutes before carving. Yield: 14 servings.
Originally published as Pecan-Smoked Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p49

Nutritional Facts

8 ounces cooked turkey: 588 calories, 31g fat (10g saturated fat), 254mg cholesterol, 267mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 72g protein.

  • 2 cartons (32 ounces each) vegetable broth
  • 1 cup kosher salt
  • 6 bay leaves
  • 1 tablespoon each dried sage, thyme, savory and rosemary, crushed
  • 2 quarts cold water
  • 1 turkey (14 to 16 pounds)
  • 2 turkey-size oven roasting bags
  • 4 cups soaked pecan wood chips
  • 1 small onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 4 tablespoons butter, melted, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 12 fresh sage leaves, minced
  • 1 teaspoon pepper
  1. In a 6-qt. stockpot, combine broth, salt, bay leaves and dried herbs. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
  2. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
  3. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. In a small bowl, mix onion, parsley, 2 tablespoons butter, 1 tablespoon oil, lemon juice, sage and pepper.
  4. Remove turkey from brine; rinse and pat dry. Discard brine. With fingers, carefully loosen skin from turkey breast; rub herb mixture under the skin. In another bowl, mix remaining butter and oil; rub over outside of turkey. Tuck wings under turkey; tie drumsticks together.
  5. Place turkey over drip pan, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand 20 minutes before carving. Yield: 14 servings.
Originally published as Pecan-Smoked Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan-Smoked Turkey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review