With Thanksgiving just a few days away, it’s time to start considering how to cook the highly anticipated main dish – turkey! Southerners are known for a variety of unique culinary concoctions, but smoked turkey on Thanksgiving Day is always a favorite. Join Ray Lampe, Dr. BBQ and author of the Big Green Egg Cookbook, as he outlines the best way to achieve a deliciously flavorful, smoked turkey. It’s easier than you think! This recipe is sure to impress even the choosiest family member at your upcoming holiday reunion. With just a few ingredients and a little patience, you’ll get to enjoy a perfectly prepared bird with a scrumptiously smoky flavor.

Begin by filling your smoker with lightwood and heating it to an internal temperature of 325˚. Be sure to include a drip pan to catch any falling liquid. Next, season the inside of the bird with salt and pepper for the ideal taste. Stuff the turkey with a chopped onion, sliced apple, and squeezed lemon; the combination of flavors really makes for an irresistible dish. For added zest, fill the turkey with thyme and sage, and cover the bird in olive oil. Lastly, generously season the outside of the turkey with salt and pepper before icing it for one hour. Cook the Thanksgiving dish until the breast reaches a temperature of 160˚ and the thigh reaches a temperature of 180˚; it should take about 4 hours. And, just like that, you can enjoy a flawlessly smoked turkey. Serve it with a side of mashed potatoes, cornbread dressing, and collard greens for that final Southern touch!

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