SMOKED TURKEY

Feeds a small army – and the leftovers are delicious!

Cooking a turkey on your pellet or charcoal grill is as easy as cooking it in your oven, if not even more so. Make the most of the holiday season with this recipe for smoked turkey.

• 1 whole turkey (9 - 11 kg)
• Seasoning
• Paprika
• Butter
• Suggested wood pellets: Hickory / Competition blend

1. Preheat the grill, then reduce to 135-180 °C 

2. Remove the neck and giblets from the turkey. Rinse the turkey thoroughly and wipe dry with a paper towel.

3. Mix the butter, ¼ of the seasoning and the paprika in a small container to form a paste. Carefully insert your hand between the outer skin and the meat of the breast. Stuff the paste inside the meat.

4. Rub the outside of the turkey with the remaining seasoning.

5. Place the turkey, breast side up, in the middle of the cooking grid and grill until the turkey becomes tender and golden; the internal temperature should be 82 °C in the thickest part of the thigh and 77 °C  in the breast.

6. Remove the turkey, cover it with a sheet of tinfoil and let it rest for 10 minutes before cutting it. 

If you would like to use the fat and juices that run out of the turkey to make a rich sauce, then place the turkey on a rack inside a large aluminium roasting pan. Add about 0.6 cm of water or broth and spices to the bottom of the pan. Keep an eye on the juice, as you may need to add more while it is roasting.