Fennel Spiced Smoked Turkey

The ultimate succulent smoked turkey that is “the piece de resistance” at the table.

Source: Chef Raquel Fox (IslandGurlFoods.com)

2 Tbsp (30 mL) fine sea salt
1 tsp (2 mL) ground fennel
1 tsp (10 mL) garlic powder
1/2 tsp (2 mL) smoked paprika
Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.

1If turkey is frozen, thaw overnight on the bottom shelf of the refrigerator.
2Add wood chips or pellets to your grill or smoker, preheat to 225˚F.
3Fill the kitchen sink with a few inches of cold water, add 1 Tbsp (15 mL) white vinegar, carefully add turkey (without splashing), and gently rinse the cavity and skin. Drain the water, pat turkey dry with paper towels, transfer to a roasting pan.
4Spray turkey with olive oil. Season both sides of the turkey and cavity with the seasoned salt.
5Transfer turkey to the grill grate, close lid, and smoke for 30 minutes per pound. Once time is up, check internal temperature with an instant-read thermometer inserted into the thickest part of the thigh and registers at 165˚F (74˚C).
6Allow turkey to rest at least 30 minutes before carving to keep juices in. Serve as once with your favourite stuffing.

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