The inspiration for this Elevated Smoked Turkey is my family’s annual Thanksgiving experience. My in-laws live out of town in Flint, MI. All of the kids, including my wife, have moved away. Coming home for this holiday has become a tradition. It is the one time a year that everyone can be under one roof. That is more amazing than it sounds because everyone includes all 11 of our children and a couple spouses. We have up to 23 people under one roof and for the meal, we over 50 people.
In recent years, I have helped out more and more because of my love of cooking, desire to help my father-in-law and a little bit of need. Like most families, we have all of our favorites and traditions we make for the meal. But a few years ago, they asked me to smoke a couple of the turkeys. As an aside, we cook three approximately 22 pound turkeys and there is rarely much leftover. Each year, though, there is a lot of pressure on me with the smoked turkeys. The pressure is self imposed but 2/3 of the dinner is hanging in the balance on the cooking of these two turkeys. I have not told you yet that I am smoking these turkeys on a conventional grill with a smoking tray. At home, as you see in this recipe here, I have a GREEN EGG.
I have posted a number of Thanksgiving recipes in the past including a GLUTEN FREE TURKEY NOODLE SOUP; PUMPKIN PIE; CRANBERRY RELISH and a ROUND UP OF THANKSGIVING RECIPES. It is a little early, but never too early, to begin your preparation for Thanksgiving.
The real key to making this Elevated Smoked Turkey is having the right equipment. My Green Egg is a wonderful vessel for smoking any type of food. You can really add as much smoke as you enjoy and you can regulate the temperature to either cook low and slow or cook like you would in your oven.
The turkey spiced with salt, pepper and Spanish paprika.
The Elevated Smoked Turkey plated.
Elevated Smoked Turkey
- 14 LB Turkey
- 2 Tbsp Spanish Paprika
- 1 Tbsp Salt
- 1 1/2 Tbsp Black Pepper
Pat the turkey dry. Spice liberally with the spices.
Prepare your smoker and set to a temperature of 225 degrees. The wood used is mostly hickory and a little cherry.
Half way through the cooking, raise the temperature to 300 degrees. Use a meat thermometer and check your turkey to make sure it gets to 165 degrees for an internal temperature.
Let rest for at least 15 minutes.
Serve and enjoy!