Ingredients
- 1 whole turkey (12–14 pounds)
- 1/2 cup olive oil
- 1/4 cup kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Applewood or hickory wood chips
Instructions
Serves: 10 to 12
Method: Indirect smoking
- Set the EGG for indirect cooking at 325°F/163°C. Add applewood or hickory wood chips for smoke flavor.
- Rub the turkey with olive oil, then season generously with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Place the turkey on the grid breast side up. Close the EGG and smoke for approximately 3 to 4 hours, or until the internal temperature in the thickest part of the breast reaches 165°F/74°C.
- Remove the turkey from the EGG and let it rest for at least 15 minutes before carving.
Cooking Tip: Brining the turkey overnight in a saltwater solution with herbs can enhance flavor and keep it juicy during smoking.
