 Vertically Grilled Smoked Turkey with Herb Salt Crust
Ingredients
1 12-14 lb. Turkey
2-3 Tablespoons Vignalta Sale Alle Erbe
Canola oil
Method
1. Although fresh turkeys are always preferred, if using a frozen turkey, completely thaw your turkey in the refrigerator. Note: this process can take 2-3 days. If using a fresh turkey, simply keep refrigerated.
2. Remove the turkey from its package and remove the neck and giblets.
3. Pat turkey dry.
4. Bring to room temperature, approximately 1-2 hours.
5. Loosen skin from turkey and rub in a small amount of canola oil. Season both on and under skin with Vignalta Sale Alle Erbe. Work seasoning into legs, thighs, back and breast.
6. Preheat grill to 250 degrees.
7. Prepare turkey for grilling by placing on vertical roaster and place on grill over indirect heat. If using a Big Green Egg, use your plate setter (for maximum height, place your plate setter on the lowest level, do not use your grate, put the turkey directly on the plate setter). Put a small foil tent on top of the turkey to protect the top from over cooking, remove the foil when the turkey reaches 160 degrees. Finish grilling/smoking.
8. Grill until approximately 175 degrees, take your temperature reading from the thickest part of the bird (thigh area), remove from grill and allow to rest. Your finished temperature after resting should be 180+ degrees.
Recipe Featured at:
|
