Hickory Smoked Turkey with Cranberry BBQ Sauce


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Instead of our norm, this year we hickory smoked a turkey and then topped it off with Cranberry BBQ Sauce for our holiday meal. We cut the turkey up like a chicken. This made it a whole lot easier to handle on the smoker.

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Moreno Valley,CA


  • 1 turkey
  • hickory chips
  • Worcestershire sauce
  • liquid smoke
  • Cranberry BBQ Sauce (see recipe below)

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Preheat your grill to low heat (200-225 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.Note: You can add your hickory directly to the grill or you can use foil smoke packets made of 2 handfuls wet hickory chips and 1 handful dry hickory chips. 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- 225 degrees, until the internal temperature reaches 180 degrees. 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 (recipe here). 

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