Turketta | Thanksgrilling Powered by Kingsford

This isn't your average turkey! Change things up this holiday with our recteq twist on a smoked porchetta. Try it yourself with this Thanksgrilling recipe powered by Kingsford! 🦃

Check out Kingsford's YouTube channel here for more recipes using the Kingsford Pellets!
   / charcoalgrilling  

INGREDIENTS
• 16 lb. turkey
• 2 lemons, zested
• 2 oranges, zested
• 1 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh thyme, chopped
• 1 tbsp. oregano, chopped
• 1 tbsp. parsley, chopped
• 1 tbsp. smoked salt
• 2 tbsp. olive oil
• 2 tbsp Ben’s Heffer Dust

INSTRUCTIONS
1. Using a sharp knife, cut along backbone & remove skin in one piece, cutting around wings and legs.
2. Trim away the legs, thighs & wings. Trim meat away from thighs & give a rough chop on cutting board. Reserve wings & legs for stock or future recipes.
3. Remove breast from the carcass in 1 piece. Butterfly to an even consistency. Lay breast on large piece of plastic wrap & use meat mallet to flatten breast.
4. Season top of breast with citrus zest, herbs, & add chopped thigh meat evenly across breast.
5. Using plastic wrap, roll turkey into a tight cylinder. Place in freezer to assist in holding shape.
6. Lay skin out on a cutting board. Lay chilled turkey cylinder on top of skin. Roll cylinder tightly in skin & secure with butcher's twine.
7. Rub with olive oil & Ben’s Heffer Dust.
8. Preheat recteq to 325ºF & smoke Turketta until it reaches an internal temperature of 165ºF, about 2 hours. Happy Thanksgiving!