With the holidays right around the corner, there's no better way to celebrate than with a perfectly smoked turkey. Imagine tender, juicy meat infused with a subtle applewood smokiness and a crispy, flavour-packed skin that will have everyone coming back for more!
Using a kamado-style smoker like the Big Green Egg, some applewood chunks, and Darkside of the Grill's Smoking Yard Bird Chicken Rub, you’ll have the ultimate turkey to impress your guests.
Kamado-style smokers, like the Big Green Egg, are ceramic grills known for their superior heat retention and temperature control. These grills use natural lump charcoal and can maintain low, steady temperatures for hours, making them perfect for smoking meats like turkey or chicken. The kamado's airtight design locks in moisture while the indirect heat and added wood chunks provide a deep, smoky flavor. This setup ensures bird meat stays juicy and tender on the inside, while achieving that coveted crispy, golden skin on the outside.
It's Fire in the Hole Time!
Serves: 8-12
Prep Time: 25 minutes
Cook Time: 4-5 hours
Total Time: 5+ hours
Difficulty: Intermediate
Items Needed:
1 whole turkey (16 lbs)
Applewood chunks
Natural lump charcoal
Basting brush
Sauce bowl
Foil drip tray
Turkey Baste Ingredients:
1 stick salted butter
1/2 cup of Darkside of the Grill’s Smoking Yard Bird Chicken Rub
Prepping the Turkey:
Defrost: Make sure to defrost your turkey in the fridge at least 4 days before cooking.
Clean: Remove the turkey from its bag, rinse it under cold water, and pat it dry with paper towels.
Giblets & Prep: Remove the giblets (save them for gravy if you’d like!) and discard any plastic ties or items inside the bird.
Air Dry: Set the turkey on a tray and let it air dry for 15 minutes, ensuring the skin will crisp up beautifully during smoking.
Smoking the Turkey:
1. Prepare the Smoker:
Load the Fire Bowl: Add a 2-inch (5 cm) thick layer of natural lump charcoal to the fire bowl of your Big Green Egg.
Light the Charcoal: Use a paper towel or a charcoal-safe fire starter to ignite the coals.
Add Applewood Chunks: Scatter applewood chunks around the charcoal to create that sweet, smoky flavor.
Set Up the Grill: Place the diffuser plate in the fire bowl, add a foil drip tray, and position the grill grate over the plate.
Preheat: Close the lid and adjust the top and bottom vents to maintain a steady temperature of 275°F.
2. Baste the Turkey (Pre-Smoke):
Melt half a stick of butter in a sauce bowl.
Stir in 2 teaspoons of Darkside of the Grill’s Smoking Yard Bird Chicken Rub.
Using a basting brush, gently coat the entire turkey with the butter mixture, ensuring every inch of the bird is covered.
3. Smoke the Turkey:
Place the buttered turkey on the smoker once it has reached a stable temperature of 275°F.
Let the turkey smoke for about 1 hour undisturbed, allowing the smoke to penetrate the meat.
4. Baste the Turkey (While Smoking):
After the first hour of smoking, melt the remaining butter and mix in another 2 teaspoons of BBQ rub.
Every hour, apply a thin layer of the BBQ butter to the turkey. This will keep the turkey moist and infuse it with additional flavor.
Resting the Turkey:
When the internal temperature of the turkey hits 180°F in the thigh and 170°F in the breast, remove it from the smoker.
Let it rest on a clean tray for 2 minutes, then loosely tent the turkey with aluminum foil. Leave small gaps in the foil to allow steam to escape.
Rest the turkey for 15-20 minutes before carving. This will ensure the juices settle back into the meat, making every bite as juicy as possible.
Carving the Turkey:
Slice the Breast: Hold the breast with a meat fork and slice horizontally into 1/4-inch thick pieces.
Remove the Wings & Drumsticks: Cut through the joints to remove the wings and drumsticks cleanly.
Dark Meat: Flip the turkey and slice into the darker meat, cutting it in the same fashion.
Arrange & Serve: Serve the meat on a clean platter, arranging the light and dark meat in sections, with whole limbs on one side.
Enjoy Your Perfectly Smoked Holiday Turkey!
This charcoal-smoked turkey is the showstopper your holiday table needs. The applewood smoke combined with Darkside of the Grill’s Smoking Yard Bird Chicken Rub creates an unforgettable balance of flavors, with juicy, tender meat and crispy, seasoned skin. Whether it's a family gathering or a holiday feast, this turkey will have everyone raving.
Final Thoughts:
Smoking your turkey with a kamado-style grill like the Big Green Egg brings out a deep, smoky flavour that can’t be matched. Follow these steps for the ultimate holiday turkey, and watch as your guests savor every bite. Time to fire up that smoker, grab your favorite rub, and get ready for a holiday meal to remember!
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