Instead of our norm, this year we hickory smoked a turkey and then topped it off with Cranberry BBQ Sauce for our holiday meal. We cut the turkey up like a chicken. This made it a whole lot easier to handle on the smoker.
How To Make Hickory Smoked Turkey with Cranberry BBQ Sauce
A wonderfully simple recipe for smoked turkey for you and your family to enjoy! This delectable dish only makes use of three ingredients, not counting the hickory wood chips.
Ingredients
- 1 turkey
- Worcestershire sauce
- liquid smoke
- hickory chips
Instructions
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Preheat your grill to low heat (200 to 225 degrees F) and turn off one side so you will be cooking with indirect heat.
- Add your wet hickory chips over the fire and spray the grill with cooking spray.
- Prepare a spray bottle with 3 parts Worcestershire sauce and 1 part liquid smoke to spray the turkey during the cooking process.
- Fold foil into a packet, fill with chips, poke holes with a fork.
- Cut the turkey up into pieces like you would for frying a chicken.
- Rinse off each piece and pat dry.
-
Place on the cool side of the grill and cook for about 4 hours at 200 to 225 degrees F, until the internal temperature reaches 180 degrees F.
- Every half hour, add more hickory chips and spray the turkey with your Worcestershire mix.
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The last half hour, baste the turkey with your Cranberry BBQ Sauce.
Recipe Notes
Note: You can add your hickory wood chips directly to the grill or you can use foil smoke packets made of 2 handfuls of wet hickory chips and 1 handful dry hickory chips.
Nutrition
- Sugar: 1g
- :
- Calcium: 18mg
- Calories: 227kcal
- Cholesterol: 116mg
- Fat: 9g
- Iron: 1mg
- Potassium: 361mg
- Protein: 35g
- Saturated Fat: 2g
- Sodium: 180mg
- Vitamin A: 90IU
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