Ingredients
- 1 fresh whole turkey between 14-18 pounds lightly dried off with paper towels
- 2 1/4 Tbs Apple Cider Vinegar
- 2 Tbs Lakanto Syrup Sweetener
- 1 1/2 Cups chicken stock
- 1 Tbs Kosher salt
- 2 Tsp fine ground black pepper
- 2 Tbs Avocado or coconut oil
Instructions
-
Soak pecan wood chips in a big bowl of cold water for a minimum of 6 hours and no more than 24 hours
-
Using either a smoker or charcoal grill
-
Set charcoal grill or smoker for indirect heat, to around 275 degrees F.
-
Add the soaked pecan wood chips to hot charcoal and allow them to char very well before starting to smoke the turkey
-
Place the turkey on the rack inside of the pan
-
Use a food basting brush
-
Brush entire turkey with oil generously, all around and on the sides
-
Sprinkle the kosher salt and black pepper on turkey evenly
-
Place roaster pan in smoker or charcoal grill with the top shut completely closed for 45 minutes
-
In a bowl combine the vinegar, chicken stock and Lakanto and baste the turkey every 45 minutes
-
Keep basting until, when using a Turkey thermometer the internal temperature of the part of the breast registers to 155 degrees F. and the internal temperature inside the thigh registers to 165 degrees F.
-
The turkey should be a very golden brown color and should be done between 3-5 hours
-
When it is ready you can remove the rack and pan and reserve juices for the gravy
-
Place turkey on a large cutting board and allow to cool down for 20 minutes before carving
Recipe Notes
Serves 14-20 servings
