How many different ways have you tried to serve your Thanksgiving Turkey? Have you tried smoking your turkey?
We love smoke in our house and in our family. (I just re-read that last sentence. That could certainly be read differently but we are definitely talking food). I have 2 smokers in my backyard – a GREEN EGG and a TRAEGER. Smoking a turkey . two turkeys actually, has become a tradition at our Thanksgiving. Our Thanksgiving is at my in-laws. More than 50 people come over and there is a lot of pressure to get the turkeys right. I have to cook them on a Weber grill. I have nothing against a Weber but it is not a smoker.
I bought a smoking tube for my Thanksgiving Smoked Turkey. I used my pellet smoker which makes smoking a lot easier. I used one of those starters that can heat the pellets. The first time I tried it, I did not get the pellets ignited. This time I got it to work. So the additional smoke helped with flavoring the turkey. As mentioned, I have to use a Weber with my in-laws. I am going to add the pellet smoking tube to the Weber and this should enhance the smoke.
If you are looking for other Thanksgiving recipes, here is the search LINK to my blog and I have highlighted some of my favorite recipes that I developed below.
Do you need a GLUTEN FREE STUFFING. Here is an apple fennel recipe. Or do you want a spicy Southern spin with this CAJUN STUFFING. How about a traditional CRANBERRY DISH? You want a change up for your vegetable? Here is another gluten free recipe – CORN CASSEROLE. Do you need a gluten free dessert? Here is a delicious SKILLET APPLE CAKE with caramel frosting.
The cast of characters.
Spicing and Smoking the Turkey.
The Thanksgiving Smoked Turkey Plated.
Thanksgiving Smoked Turkey
There is no better way to cook a turkey than smoking it. Try your Thanksgiving Smoked Turkey as your primary turkey and you will never go back.
- 14 LB Turkey
- 2 Tbsp Spanish Paprika
- 1 Tbsp Salt
- 1 1/2 Tbsp Black Pepper
- 1 Tbsp Lawry's Seasoned Salt
- 1/2 Whole Leek - green part
- 1 Whole Lemon halved
Pat the turkey dry. Spice liberally with the spices. Stuff with the leek and the lemon.
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!