Barbecue Thanksgiving: The Ultimate Turkey from Ray Lampe
Many people like to cook their turkey on those upright stands, so I thought I’d try it. I liked it so much I’m calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave’s Chipotle Gravy, below. Note: This recipe requires advance preparation.
The night before you plan to cook, inject the turkey all over with Scottie’s Creole Butter. Wrap in a big plastic bag and refrigerate overnight.
The next day, prepare the cooker indirect at 325 using apple wood for flavor. Season the turkey liberally with the Creole Seasoning. Place the turkey on the stand, and stand the whole thing up in a pan. If you have any reserved marinade, add it to the pan.
Cook until the internal temp of the white meat is 160, and the dark meat is 180. This will take about 3 hours. Remove the turkey to a platter. Tent it loosely and rest for 20 minutes. Carve and serve.
