1 turkey
Worcestershire sauce
liquid smoke
hickory chips
Preheat your grill to low heat (200 to 225 degrees F) and turn off one side so you will be cooking with indirect heat.
Add your wet hickory chips over the fire and spray the grill with cooking spray.
Prepare a spray bottle with 3 parts Worcestershire sauce and 1 part liquid smoke to spray the turkey during the cooking process.
Fold foil into a packet, fill with chips, poke holes with a fork.
Cut the turkey up into pieces like you would for frying a chicken.
Rinse off each piece and pat dry.
Place on the cool side of the grill and cook for about 4 hours at 200 to 225 degrees F, until the internal temperature reaches 180 degrees F.
Every half hour, add more hickory chips and spray the turkey with your Worcestershire mix.
The last half hour, baste the turkey with your Cranberry BBQ Sauce.
Note: You can add your hickory wood chips directly to the grill or you can use foil smoke packets made of 2 handfuls of wet hickory chips and 1 handful dry hickory chips.
Sugar: 1g
:
Calcium: 18mg
Calories: 227kcal
Cholesterol: 116mg
Fat: 9g
Iron: 1mg
Potassium: 361mg
Protein: 35g
Saturated Fat: 2g
Sodium: 180mg
Vitamin A: 90IU
