Grandpa Fitz's Turkey

Grandpa Fitz's Turkey


  • 12-20lb Fresh Turkey
  • 1 tsp Paprika
  • 1/4 ~Stick of Butter
  • 1/4 c Olive Oil
  • 1 tsp Celery Salt
  • 1/4 c Lemon Juice
  • 1 tsp Garlic Salt
  • 1/4 c Balsamic Vinegar
  • 1 tsp Tabasco
  • 1 tsp Mustard Powder


Slice butter into 4-5 pieces. Use a knife to make slits in the skin of the turkey breast and legs. Slide the butter slices under the skin and rub the outer skin with butter. Mix celery salt, garlic salt, mustard powder, table salt and pepper in a small bowl. Rub mixture on outside of turkey to season it. Rub the inside of the turkey cavity with the paprika. Stir the olive oil, lemon juice, balsamic vinegar, Tabasco sauce, salt and pepper together in another small mixing bowl and inject the resulting basting sauce into the breast and thighs of the turkey. Wedge cherry or apple chips between the drip pan and the inside wall of the cooking cylinder. Place the turkey on the poultry stand and place stand on the bottom grate using the lifting handle. Fire up the cooker and cook for 7 minutes per pound, or until it’s done. Use a thermometer to check the temperature of the turkey by placing it in the breast.

*Great if cooked with apple or cherry chips, which add a splendid flavor and crispiness to the skin!

Michael Fitzgerald

West Palm Beach, FL

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