Compound Butter for the Smoked/Roasted Turkey
1 stick Unsalted Butter, room temp
Grated peel of one Meyer lemon
2 Tbsp minced mixed fresh herbs
(I used marjoram. rosemary and lemon thyme)
Combine all ingredients in a bowl. Take the turkey out of its wrapper and pat dry. Place on a rack set over a cookie sheet. Sprinkle with Kosher or sea salt and return to the fridge overnight. In the morning, remove the turkey from the fridge to warm up for 2-3 hours. Put 3-4 cups of wood chips in a bowl of hot water. Meanwhile set up the grill to smoke the bird. I use my Weber Kettle grill by making a small fire on one side with lump charcoal. Once the coals are hot I remove the small grate so the coals fall to the bottom of the kettle. I put the large grate on and add 1 cup of the wet wood chips, and set the turkey on the cool side of the grill. Cover and allow to smoke for 10 minutes. After 10 mins check the bird to be sure it isn't burning. Flip the bird and continue to smoke for another 10-15 mins depending on how much smokiness you desire. Meanwhile preheat the oven to 375º. Remove the bird from the grill and put in a cast iron frypan or heavy bottomed roasting pan. Pop the turkey in the oven and roast normally. I tend to roast turkey for 20 minutes on a side before I flip it and roast another 20 mins. Roast until it reaches 160º-170º remembering that it will add another 10º after it comes out of the oven.
