Are you ready to elevate your Thanksgiving – or any day – with the most succulent, flavorful turkey you’ve ever tasted? Forget the dry, disappointing birds of the past! This Green Egg smoked turkey recipe will change your life (or at least your dinner). This isn't just a Thanksgiving recipe; it's a delicious and impressive dish perfect for any special occasion or even a simple Sunday supper. It's surprisingly easy, resulting in juicy, smoky perfection every time. Get ready for compliments galore!
Ingredients:
- One 12-14 pound whole turkey, thawed completely
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chicken broth
- 1/2 cup apple cider
- 1/2 cup chopped onion
- 2 tablespoons butter
Equipment:
- Large Big Green Egg (or similar Kamado-style grill)
- Meat thermometer
- Roasting rack
- Aluminum foil
- Basting brush
Step-by-Step Instructions:
1. Preparing the Turkey: Pat the turkey completely dry with paper towels. This is crucial for crispy skin! Combine olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary in a bowl. Rub this mixture generously all over the turkey, inside and out.
2. Setting up the Green Egg: Prepare your Big Green Egg for indirect cooking at 325°F (160°C). Use a combination of lump charcoal and wood chunks (applewood or hickory are excellent choices). Ensure you have a good bed of coals and that the temperature is stable.
3. Smoking the Turkey: Place the roasting rack inside the Green Egg and carefully place the seasoned turkey on top. Add the chopped onion to the bottom of the grill to add more flavor to the smoke.
4. Basting and Monitoring: Every hour, baste the turkey with the mixture of chicken broth and apple cider. This keeps the meat moist and adds flavor. Use your meat thermometer to monitor the internal temperature of the turkey. The thickest part of the thigh should reach 165°F (74°C).
5. Finishing the Turkey: Once the turkey reaches 165°F (74°C), remove it from the Green Egg. Let it rest, loosely tented with foil, for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. During the resting period, you can melt the butter and baste the turkey one last time for extra richness.
6. Carving and Serving: Carve the turkey and serve immediately. Enjoy your delicious, smoky masterpiece!
Cooking Tips for a Perfect Smoked Turkey:
- Brining: For an extra-juicy turkey, consider brining it for 12-24 hours before smoking.
- Temperature Control: Maintaining a consistent temperature is vital. Use a reliable thermometer and adjust vents as needed.
- Don't Overcrowd: Ensure the turkey has enough space in the Green Egg for proper airflow.
- Resting Time: Never skip the resting period! It’s crucial for a juicy and flavorful turkey.
Variations:
- Spice it up: Add a pinch of cayenne pepper or chipotle powder to the rub for a spicier turkey.
- Citrus Infusion: Add orange or lemon slices to the bottom of the Green Egg during cooking.
- Herb Experimentation: Experiment with different herbs such as sage, marjoram, or oregano.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: Approximately 30-40g
- Fat: Approximately 15-20g
This Green Egg smoked turkey recipe is a testament to the magic of slow cooking and the smoky goodness of the Big Green Egg. It’s a guaranteed crowd-pleaser that will impress even the most discerning palates. Give it a try and experience the difference! Enjoy your delicious, homemade meal!