Barbecue Thanksgiving: The Ultimate Turkey from Ray Lampe

In BBQ - Grilling - Smoking, Holiday & Seasonal, Recipes by Mark MaskerLeave a Comment

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You can (and should) do an entire Thanksgiving spread via barbecue grill. We know because we did so; just read the whole story. One of the items in that tale was what Dr BBQ himself termed The Ultimate Turkey. That’s a real bold claim, even coming from one of the foremost experts in the world on barbecue. Here’s the recipe so you can try it and tell us if he’s right.

dr bbq's ultimate turkey
Barbecue Thanksgiving: The Ultimate Turkey from Ray Lampe
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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.
Servings
12 people
Servings
12 people
dr bbq's ultimate turkey
Barbecue Thanksgiving: The Ultimate Turkey from Ray Lampe
Print Recipe
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.
Servings
12 people
Servings
12 people
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.