A good basic recipe for smoking a whole turkey on a backyard barbecue grill. Feel free to adjust the seasonings to your personal preference.
1 (10 to 12-pound) turkey
1/2 cup white wine
2 cups vegetable oil
1 cup lemon juice
1 cup Worcestershire sauce
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 teaspoon liquid hot pepper sauce
1 tablespoon paprika
- In a bowl, mix together oil, lemon juice, Worcestershire sauce, salt, cayenne pepper, liquid hot pepper sauce, and paprika.
- Place a turkey in a roasting pan. Into the turkey cavity, pour white wine then baste with the oil mixture.
- Cover the drumsticks and breast with aluminum foil. Grill over slow coals with a pan filled with water next to the turkey. Close the hood and roast the turkey for 4 hours or until a meat thermometer inserted in the deepest part of the thigh registers 180°F (85°C) and the legs wiggle loosely, basting with the oil mixture frequently.
Makes 10 to 12 servings.