Wide Open Spaces Turkey Dutch Oven Recipe

Wide Open Spaces Turkey Dutch Oven Recipe

Once you’ve tried turkey cooked outside on a grill, you may never go back to roasting it in the oven. Don’t try this with birds larger than 12 pounds—-they simply wont fit on the grill. It’s best to call the butcher ahead of time to order the right size bird.
1 ( 10 to 12 pound) Turkey, giblets removed, rinsed, and patted dry
3 Tablespoons Olive Oil
1/4 Cup Chili Powder
1 teaspoon Garlic Salt
1 Large Chopped Onion
6 cups Mesquite Chips, soaked in water for at least 30 minutes and drained
Cowboy Barbecue Sauce ( go to the BBQ recipe Page for this)

Serves: 8 to 12 People

If Turkey has a pop up thermometer, remove it. Brush the turkey all oven with the olive oil. In a small bowl, mix the chili powder and garlic salt, then rub the mixture all over the turkey, inside and out. Place the chopped onion in the body cavity. Tie the turkey wings to its side with kitchen twine, and tie the drumsticks together. Refrigerate, uncovered, for at least 1 hour or upto 24 hours. Remove the turkey from the refrigerator 1 hour before smoking.
Place a large disposable aluminum foil pan on one side of the bottom of the charcoal grill half way full of water. Bank charcoal briquettes on the other side of the grill and make a hot fire. Sprinkle a handful of drained ships over the coals, place the turkey on the pan, and immediately cover the grill.
If you have a gas grill, getting the smokey flavor from wood chips might be a little harder. There is a special foil container prepared for gas grills. If your hardware store doesn’t carry these gas grill chips, you can prepare your own. Soak wood chips in water to cover for a heat 30 minutes, then drain. Wrap the chips in aluminum foil. Poke holes all over the foil. Place the foil directly on the heating unit or lava rocks of the gas grill. The chips will heat through the foil and smoke away. Temperature should be around 300 degrees or a little more.
Smoke the turkey until a meat thermometer inserted in the thickest part of the thigh, not touching the bone, reads 180 degrees, about 6 hours, allowing 30 minutes per pound. Maintain an even interior grill temperature by adding more coals and wood chips about every 45 minutes.
Let the turkey stand for 20 minutes before carving. Serve hot or warm with barbecue sauce passed on the side. See Cowboy Barbecue Sauce.

By National Cowboy Hall of Fame, Oklahoma City