Name: Smoked Turkey with Hot Pepper Jelly Glaze
Ingredients: 1 14- to 16-pound turkey, neck and giblets reserved for another use, turkey brined if desired; Olive oil; Kosher salt and freshly ground black pepper; 12 ounces hot pepper jelly, preferably homemade; 2 tablespoons unseasoned rice vinegar, plus more to taste; Pinch kosher salt, plus more to taste; Pinch crushed red pepper flakes, plus more to taste, optional; Gas or charcoal grill, small disposable aluminum pan, 2 cups wood chips or chunks, plus more if desired, soaked in cold water for 30 minutes (if using a gas grill: aluminum roasting pan (for turkey) and roasting rack)

Smoked Turkey with Hot Pepper Jelly GlazeDavid Cicconi, food styling by Genevieve Ko

Smoking a whole turkey is little more work than roasting a bird, but it infuses the meat with a rich, woodsy flavor. All it requires is setting up a grill. Once that's done, the turkey's good to go—all it needs is a simple glaze made from hot-pepper jelly. The final glaze caramelizes on the skin and adds a sweet and sour heat to the smoky turkey.

Cooks' Note:

The drippings of a smoked turkey do not make good gravy. Roast the giblets and neck bone in the oven or simmer on the stovetop to make gravy if you'd like.

Recipe notes

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