Smoked Holiday Turkey
- Reviews 2
Ready In: 4 hrs 30 mins
Serves: 8
Ingredients
Directions
- In a bowl mix minced onion, garlic, rosemary, pepper, 1 tsp paprika, salt and enough olive oil to create a thick paste consistency.
- Clean turkey and prepare for smoker breast up. With a paring knife or other small knife, make incisions straight down into the meat and to the bone, about 1 to 1.5 inches long. You can gouge the holes out deeper below the surface by wiggling the knife to make a larger cavity if you wish. Do this all over the turkey, in any place that you can make a hole and pack some of the mix into the cut, about 1.5 to 2 inches apart.
- Use a spoon and fingers to pack all of the holes with your mix, stuffing them to the top of the hole.
- Quarter onions and pack them with the rosemary sprigs inside the turkey cavity.
- With your hands, coat the turkey on the outside completely with olive oil, and then dust down fairly heavily with paprika. Tie the legs together with string.
- Place on smoker and smoke as you usually would, about 4 to 5 hours in my particular smoker.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off