Orion Cooker Smoked Turkey

Another perfect turkey in a long series of my Orion Cooker Smoked Thanksgiving Turkeys!

I patted the bird dry first Then brushed her with olive oil and applied a rub made of garlic powder, onion powder, kosher salt, black pepper, Tony’s Cajun seasoning and cayenne.

This went into the cooker with about 2 cups of apple wood chips lining the outside of the drip tray, and no additional liquid added.

The 15 lb Butterball Premium turkey cooked in a convection-style with indirect heat for 2 hours (it was still partially frozen, so I gave it an additional 15 minutes.

The result was a perfectly moist, slightly smoked bird. The giblets were boiled ans thin sliced and added to a gravy made of chicken bone stock, McCormick’s Turkey Gravy packet, 3 rough diced eggs, caramelized onion and black pepper. About a cup of turkey drippings were added at the very end. Served on white jasmine riced.