Smoked Holiday Turkey

1. 1

   In a bowl mix minced onion, garlic, rosemary, pepper, 1 tsp paprika, salt and enough olive oil to create a thick paste consistency.

2. 2

   Clean turkey and prepare for smoker breast up. With a paring knife or other small knife, make incisions straight down into the meat and to the bone, about 1 to 1.5 inches long. You can gouge the holes out deeper below the surface by wiggling the knife to make a larger cavity if you wish. Do this all over the turkey, in any place that you can make a hole and pack some of the mix into the cut, about 1.5 to 2 inches apart.

3. 3

   Use a spoon and fingers to pack all of the holes with your mix, stuffing them to the top of the hole.

4. 4

   Quarter onions and pack them with the rosemary sprigs inside the turkey cavity.

5. 5

   With your hands, coat the turkey on the outside completely with olive oil, and then dust down fairly heavily with paprika. Tie the legs together with string.

6. 6

   Place on smoker and smoke as you usually would, about 4 to 5 hours in my particular smoker.

* Per serving · 4 servings · Values may vary.

No additional tips available.