Servings: eight to twelve.
Allow a total of 4 to 4-1/2 hours to start the fire, cook the turkey, and let it rest. Have a full bag of charcoal on hand, as you’ll need to add coals as the bird cooks.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was superb. We brined it for almost the full four days and then smoked it on the egg. Everyone loved it. I used the carcass to make turkey broth and that was fantastic as well.
I, too, have been using this recipe since it was first published and the turkey is fantastic. I cook the turkey in an "oil-less" fryer and it comes out perfectly moist and absolutely delicious. I do dressing in the oven and use store bought gravy.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.