Serves: 5
AY, THERE'S THE RUB! After brushing the turkey with oil or butter, rub it inside and out with your favorite poultry rub or improvise with a blend of equal parts dried sage, thyme, rosemary, and tarragon. If you opt for fresh, finely chopped herbs, you'll need twice as much as dried herbs. For peak flavor, blend the rub with about 1/4 cup softened butter and spread it under the skin (see REFERANCE & APPENDIX, _Boosting The Flavor Before You Grill).
ADD SOME SMOKING WOODS to the fire or smoker box. Try hickory or mesquite for a traditional taste, apple or cherry for a slightly sweet and fruity flavor, or maple for a mild, slightly sweet accent. Wine barrel chips (available at gourmet shops) will add a sultry, wine-smoked flavor, while grape vines add a fruity and aromatic element. Soak wood chunks and grape vines for 1 hour, chips for 30 minutes. Shake off excess water place chunks on the coals or chips in the smoker box. Add a handful (more or less to taste) every 1 to 2 hours.
TIP: Go easy on the wood until you find the right amount for your taste. Test on a chicken or two before the Big Day to see how much smoke flavor your family likes.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Flavor Enhancers recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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