Skip to content

Made in USA | Free Shipping On Orders Over $99  

  • Search
  • Login
  • Cart
    0 items 0
  • Grills
  • Smokers
Hasty Bake Charcoal Grills
  • Fire Pits
  • Accessories
  • Grills
  • Smokers
  • Fire Pits
  • Accessories
  • Replacement Parts
  • Hasty Bake Fuel
  • Apparel
  • Sauces & Seasonings
  • Grill Covers
  • Events
Account
0

Your cart is empty

Continue shopping
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Poultry

Mark's Apple-Smoked Turkey on the Hasty-Bake

Sep 5, 2011

By Brandon Anthamatten

Injection Marinade: 1/4 C. apple juice or apple cider, 1/2 C. honey, 1 C. Riesling (white wine), 1-2 tsp Cajun seasoning blend, 1-2 tsp garlic powder, Salt and pepper, ½ stick butter, Vegetable oil, Ground white pepper, Kosher salt, 1 Small Onion, 1 Large Apple, 2 Celery Sticks, 1 TBS Poultry seasoning, 20 lb Turkey, Apple Wood Chips Combine injection ingredients other than butter, with a whisk. Transfer to sauce pan and heat over very low heat to melt butter and combine. Do this slowly. Leave over very low heat while preparing the grill and the turkey. Set up Hasty Bake Legacy grill for indirect cooking with a large amount of hardwood lump charcoal and deflector plate in place. Rinse, dry turkey, inside and out, and remove neck and giblet pack for other use. Sprinkle the inside of the neck and body cavity of turkey with poultry seasoning and salt and pepper. Chop onion, apple and celery into large chunks and stuff inside body cavities until full. This is an aromatic stuffing, and not meant for consumption. Truss or close turkey cavities as desired. Coat turkey with vegetable oil, and sprinkle with ground white pepper and salt. Inject marinade into breasts, thighs and legs making as few punctures as possible. Use a marinade injector with a needle. Place turkey in a large disposable foil pan coated inside with cooking spray. Handle pan carefully, supporting from the bottom, when transporting. Once coals are ready, add 6-12 apple wood chips soaked in water. Do not over-smoke. Place Turkey/Pan in center of grill and close the lid. DO NOT open the lid again except as directed. Replenish coals and add chips as necessary to maintain fire and temperature in Hasty Bake. After two hours of cooking, open lid quickly and rotate bird 180 degrees. After an additional hour, open lid and cover bird with foil. Check temperature with thermometer if desired. After a fourth hour, open to check for doneness again. Time may need to be adjusted for conditions and based on fire temperature. When done, remove and let rest for 30 minutes. Transfer to carving board using Bear Paws. Slice, and serve.
Share

Reading next

Beef Tenderloin

Sep 5, 2011
Brandon Anthamatten

Hasty-Bake Grill Hood Adjustments

Oct 29, 2014
Alex Bird

Leave a comment

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Invalid password
Enter

COMPANY

  • About Hasty Bake
  • Dealers
  • Testimonials
  • Scratch and Dent

SUPPORT

  • Owner's Manual
  • FAQ’s
  • Limited Warranty
  • Return Policy
  • Shipping Policies
  • Privacy Policy
  • CALIFORNIA PRIVACY NOTICE
  • CCPA REQUEST
  • Accessibility Statement
  • Prop. 65 Warning
  • Terms & Conditions

EXPLORE

  • Features
  • Tips & Tricks
  • Videos
  • Events
  • Hasty Bake Recipes
  • Hasty Bake Gear

*By entering your email address you agree to receive marketing messages from Hasty Bake. You can opt-out at any time. By subscribing, you agree to receive recurring automated marketing text messages from at the cell number used when signing up. Msg frequency varies. Msg & data rates may apply. Reply HELP for help and STOP to cancel.

Country

  • American Express
  • Apple Pay
  • Diners Club
  • Discover
  • Google Pay
  • Mastercard
  • PayPal
  • Shop Pay
  • Visa

© 2025, Hasty Bake Charcoal Grills. All rights reserved.

  • Refund policy
  • Privacy policy
  • Terms of service