Juicy Smoked Turkey
Preheat your Evolve Kamado grill to about 110-120°C.
Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.
Clean and pat the turkey dry.
Sprinkle and rub with garlic, season it with salt.
Place the turkey in a large roasting pan or disposable aluminum pan.
Stuff the large cavity of the bird with the remaining ingredients.
Cover the turkey loosely with foil.
Place the turkey in a disposable aluminium pan, cover with foil and put it on grill grates. Baste every 1-2 hours with turkey juices from the pan.
Smoke until the internal temperature reaches 80°C degrees Fahrenheit in the thickest part of the thigh.
Remove the turkey from the smoker, cover with foil and allow it to sit for 10 minutes before slicing.
Plan the smoking time for about 60 minutes per 1 kg of turkey.
If you like to taste the flavor even more - try rubbing the turkey with your favorite dry rub before stuffing the turkey.
5-6 kg whole turkey
2 teaspoons minced garlic
2 tablespoons salt
110 g butter
700 ml cola flavored soda
1 large apple (quartered)
1 large onion (quartered)
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground pepper
Wood chunks for smoky flavor