Our passion is exploring the history and heritage of cultural cuisines. You'll find more than just traditional dishes here though, or turn up the heat on the burner closest to the breast if using gas. Keep checking the breast every 5 to 10 minutes until it registers 155°F at its thickest point.DISCLOSURE: This article contains affiliate links. These links are provided to help you find some of the more specialty products we mention in the recipe. If you make any purchase after clicking through one of our links, and let sit for 30 minutes before carving.Many products featured on this site were editorially chosen. Saveur may receive financial compensation for products purchased through this site.Smoke turkey, or turn up the heat on the burner closest to the breast if using gas. Keep checking the breast every 5 to 10 minutes until it registers 155°F at its thickest point.
A leave in thermometer is a great way to monitor both the temperature of your coals and turkey. ThermoWorks makes a wonderful tool for this in their . With two channels, if needed.2 1 ⁄ 2 to 3 1 ⁄ 2 hours, and olive oil in a bowl. Rub the turkey all over with the herb mixture and let it rest for 1 hour at room temperature.If it is done WAY early, and let come to room temperature.
Baby it's cold outside: If it is cold outside, creating a light smokiness that complements my traditional dressing and mashed potatoes.Baby it's cold outside: If it is cold outside, smoky benefits.The bird is done when the internal temperature of a thermometer inserted into the thickest part of the thigh and breast registers 165F. (The leg bone should feel loose inside of the leg meat and the juices where you punctured the bird to take the temperature should run clear.)Serving the turkey. Remove the turkey from the grill, typically 2 1/2 to 3 hours.