Charcoal Smoked Whole Turkey

A flavorful whole turkey coated in garlic-infused butter and slowly smoked over charcoal in a roasting pan with chicken broth and vegetables. Tender, juicy, and perfect for outdoor holiday barbecues or special gatherings.

Ingredients

• 1 whole turkey (5 to 15 lbs), thawed
• 1 to 2 cups whipped butter, room temperature
• 2 cups chicken broth
• 1 to 4 tbsp garlic powder (optional)
• 1 lb mixed vegetables such as carrots, potatoes, and broccoli (optional)

Directions

1. In a bowl, mix the garlic powder thoroughly into the softened whipped butter.
2. Remove the giblets and neck from the turkey cavity.
3. Rinse the turkey inside and out, then pat completely dry with paper towels.
4. Liberally rub the entire surface of the turkey with the garlic butter mixture, covering all skin evenly.
5. Arrange the mixed vegetables in the bottom of a foil baking pan (using a roasting rack if available) and place the turkey on top.
6. Pour chicken broth into the pan until it lightly coats the bottom.
7. Cover the entire roasting pan tightly with aluminum foil.
8. Prepare a charcoal grill for indirect heat, bringing the internal grill temperature to between 300°F and 400°F (150°C to 200°C).
9. Place the covered roasting pan on the grill rack over indirect heat and smoke covered for 1 hour.
10. Carefully remove the foil cover from the pan and continue cooking over indirect heat.
11. Baste the turkey with pan juices every 15 to 30 minutes; if the pan dries out, splash in additional chicken broth and lower the heat slightly.
12. Cook until a meat thermometer inserted into the thickest part of the breast reaches 160°F (71°C).
13. Remove the turkey from the grill and let it rest for 10 minutes before carving.