I smoked a turkey for Christmas Dinner and it really turned out amazing. For a moment, forget all you have heard about brining, injecting, rubbing, etc. I just used canola oil, salt and pepper. That’s really all you need – the smoke provides plenty of flavor. It was juicy and smokey. Wanna try it? Here’s how I did it:
One 15lb Turkey
Fresh Cracked Black Pepper
Set smoker to 350 degrees. (I use a Big Green Egg – the best home smoker available in my opinion)
Add your favorite wood. (I used apple)
Wash and dry turkey and rub with canola and s+p.
Place in the smoker and cook until internal temp is 165 in the breast.
Remove and let rest under foil for 30 minute – 1 hour.
With three littles (and one on the way) running around, my wife is always trying to find recipes that are fast but also wholesome. This is definitely one we love. This is a recipe we make often in the winter. It is great way to warm up on a cold night. It is very easy and inexpensive. We have also used leftover turkey and it is just as good. Hope you enjoy.
32 oz chicken stock
2 cans of rotel, undrained
A whole rotisserie chicken, shredded (left over chicken or cooked chicken or even turkey works)
1 garlic clove (or 1/2t minced garlic)
1/4 t ground cummin
1/4 t chili powder
Mix all that together and bring to a simmer in a heavy pot.
Garnishes served with each bowl:
Lime wedge to be squeezed into soup
Salt and pepper to taste