Smoked Turkey and Root Roast
Prep Time: 60 Min | Cook Time: 3 Hrs
- 1 Whole Turkey
- 2 Your Choice of Turkey Brine
- 3 Your Choice of Injection
- 4 SPG Rub
- 5 Three Large Sweet Potatoes
- 6 Rainbow Carrots
- 7 Three Large Red Onions
- 8 Butter
- 9 Spray Olive Oil
- 10 Large Sheet Pan or Sheet Pan Rack
- 11 Wood Chunks of your Choice for Smoking
Cooking a turkey for a holiday dinner or large gathering? This Smoked Turkey and Root Roast recipe is sure to impress your guests. This turkey is loaded with flavor and moisture.
- Thaw your turkey and brine with your favorite brine mixture for one hour per pound of turkey.
- Rinse off the turkey and let it sit on a sheet pan rack in the refrigerator for 24 hours to let the skin tighten up.
- Spatchcock the turkey.
- Preheat your grill/smoker to 300 degrees before the cook.
- Inject the turkey with your favorite injection to add more moisture and flavor in addition to what you will get from the brine. Be sure to inject the wings, breasts, thighs, and legs.
- Turn the turkey over and use spray olive oil as a binder. Apply pressure at the turkey drum and push upward to flip the leg quarters inside out so you can season the meat under the skin. Season the back of the turkey heavily with a good SPG rub and flip the leg quarters back to the normal position.
- Flip the turkey over and take your fingers and work them in-between the skin on top of the turkey breasts to create a pocket so you can season the meat directly.
- Dice the sweet potatoes, red onions, and rainbow carrots to create a root roast. Mix hem and place on the sheet pan using spray olive oil as a binder and season with a good SPG rub
- Add the wood chunks of your choice to the Gravity 980 and get the turkey on and let it cook for one hour.
- After one hour, bring the root roast sheet pan to the grill and place the turkey that is on the rack on top of the vegetables to allow them to cook and baste in the turkey juices and flavors from the brine and injection. Baste the turkey with butter heavily, as this will help the skin become a nice golden brown.
- Insert a thermometer into the thickest part of the breast and let the turkey cook, basting in butter every hour, until the internal temperature reaches just under 165 to allow for carryover.
- Pull the turkey and the root roast off and let it rest for thirty minutes.
- Slice, serve, and enjoy!