Ingredients
8 1/2 lb Whole Turkey Breast
1/4 cup Extra Virgin Olive Oil
3 tbsp Salt
1 tbsp Dried Rosemary
3 tbsp Paprika
2 tbsp Ground Red Pepper
2 tsp Ground Black Pepper
1 tsp Dried Oregano
Method
Sources
📖
RecipeNLG
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Clean turkey and coat with EVOO. Rub liberally above and beneath skin with spices to coat. Allow to sit for 3 hours. Preheat oven to 325F. Fill bottom of stovetop smoker with 1 cup of apple wood chips. Place rubbed turkey on small baking rack over wood chips. Cover smoker tightly with heavy-duty aluminum foil. Place smoker on stove over medium heat for 15-20 minutes. Remove smoker from stove and place directly into oven. Bake at 325F for 4.5 hours. Remove foil cover and bake uncovered for additional 1 hour. When cooked through, remove from oven and let rest for 15 minutes before carving.