Por Chef Eric Gephart

Thanksgiving Butter Smoked Turkey

Raciones: 12 people
Tiempo de cocción: 1 - 2 horas
Aves de corral


  • Main

Get ready to elevate your Thanksgiving feast to a whole new level with Chef Eric Gephart's mouthwatering creation: Thanksgiving Butter Smoked Turkey. Prepared with the precision and expertise, this delectable turkey dish is a celebration of flavors and technique. Chef Gephart, renowned for his culinary mastery, takes the traditional Thanksgiving turkey and transforms it into a succulent masterpiece that's imbued with smoky, buttery goodness. Using a kamado grill, he imparts a rich, smoky flavor that complements the tender, juicy turkey to perfection


  1. 01

    Using a small amount of charcoal (3 pounds or so), stabilize your grill at 325 - 350˚F and allow to burn for 45 minutes. The goal is to allow the ceramic to warm up and then cook the bird directly over the charcoal using the heat of a dying flame to gently cook the bird. If you feel more comfortable, set up for an indirect cook.

  2. 02

    Remove the loose neckbone and bag of organs from the turkey. If there is a plastic needle for doneness, remove as well.



    • 1 12 to 16 pound Turkey
  4. 03

    Using a chef knife or a pair of kitchen shears, carefully spatchcock the turkey. Cut out the backbone, then firmly press the breastbone down to flatten as seen in the video.

  5. 04

    Season the cavity side of the turkey then flip and use your fingers to create a pocket between the breast meat and the skin.



    • 2 tablespoons Lanes BBQ Salt Pepper Garlic Seasoning
  7. 05

    Incorporate the Argentina Steak seasoning and the room temperature butter to make a compound butter.



    • 2 sticks Unsalted butter, room temperature
    • 2 tablespoons Atlanta Grill Company Argentina Steak Seasoning
  9. 06

    Stuff 1 tablespoon of the mixture in the pockets you created over the breast meat. Slather the rest of the compound butter evenly over the skin of the bird. Season the bird again using both seasonings and transfer the turkey to the grill, close the dome and damper the Kontrol Tower® and the draft door to slow things down a bit. As the butter begins to melt and baste the bird, it falls on the coals, caramelizes, and in turn butter smokes the turkey.

  10. 07

    Allow the bird to cook for 1 hour and take a look. If the legs and thighs are getting too much color, sneak a folded piece of foil underneath to protect them. Close the dome again and cook for another 45 minutes to an hour. Take some temperatures.

  11. 08

    Once the breast meat has reached 160˚F and the legs and thighs have reached 175˚F, carefully remove the bird from the grill. Allow it to rest then slice the bird for presentation and service.