Keep it simple with this traditional smoked turkey recipe. Just add some smoking chips and let the bird speak for itself.
16-20lb free-range turkey (room temperature)
Optional selection of vegetables to roast underneath the turkey: sweet potatoes, parsnips, potatoes & carrots.
Smoking chips of your choice (optional)
Pre-soak the wood chips in water for 30 mins.
Place the vegetables in the rectangular drip pan with a drizzle of rapeseed oil, salt, and pepper.
Place the turkey into the stainless steel roasting rack and place into the drip pan.
Drain the wood chips and add evenly across the charcoal.
Pre-heat your EGG to 200c. Add the ConvEGGtor and place the Drip Pan and Roasting Rack straight onto it. No need for the stainless steel grid.
Note: the temperature will appear to drop for about 15-20 minutes because you have added a large amount of meat, as well as the ConvEGGtor which will be blocking and absorbing heat. No need to constantly fiddle with the vents. Let everything settle and give the EGG time to regulate itself.
Check the turkey after about an hour. The smoke will produce a deep colour on the turkey skin. You can add some tin foil to reduce the colour from developing any further.
Cook for approximately 3.5-4 hours or until the internal temperature between the thigh and cavity registers 165f or 74c on a digital thermometer.
Tent turkey in tin foil and cover with a towel for insulation. Rest for half an hour before serving.