This turkey cooked in 2 ½ hours on the grill and I added extra coals two times. I served the turkey with mashed potatoes and Smoked Paprika Green Beans.
1 (8 to 9 lb) bone-in turkey breast
Applewood chunks, soaked in water for at least 4 hours
1 cup apple juice
1 T avocado oil
Sea salt and freshly ground black pepper
Prepare about 30 coals on each side of the grill for indirect heat.
Place aluminum foil on the bottom of the grill and place a pan on top with the apple juice or water.
Clean the grill with a wire brush and rub the grill with a folded paper towel dampened with some avocado oil.
Remove any excess fat and skin that is hanging from the turkey.
Rub the oil all over the turkey's skin and season to taste with salt and pepper.
Place turkey directly on the grill in the center, with the top of the breast up.
Cook with vents partially open and add any coals as needed.
Check every 30 minutes.
After the first 30 minutes of cooking add the wood chunks to each side of the hot coals.
Turkey is done when the internal temperature of meat is 165 degrees F.
1 (8 to 9 lb) bone-in turkey breast
Applewood chunks, soaked in water for at least 4 hours
1 cup apple juice
1 T avocado oil
Sea salt and freshly ground black pepper
Prepare about 30 coals on each side of the grill for indirect heat.
Place aluminum foil on the bottom of the grill and place a pan on top with the apple juice or water.
Clean the grill with a wire brush and rub the grill with a folded paper towel dampened with some avocado oil.
Remove any excess fat and skin that is hanging from the turkey.
Rub the oil all over the turkey's skin and season to taste with salt and pepper.
Place turkey directly on the grill in the center, with the top of the breast up.
Cook with vents partially open and add any coals as needed.
Check every 30 minutes.
After the first 30 minutes of cooking add the wood chunks to each side of the hot coals.
Turkey is done when the internal temperature of meat is 165 degrees F.
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