Perfectly cooked Kelly Bronze Turkey

Every top chef wants to serve a Kelly Bronze turkey in his restaurant. Unfortunately, they are limited, and not everyone can get them.
I got one and cooked it easier and tastier than any other. No brining, no filling, no disassembly. Just good quality and great food.

Prep Time 1 hr
Cook Time 1 hr
30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 1338 kcal


  • 1 piece Kelly Bronze turkey
  • 2 tbsp olive oil
  • 1 tbsp fleur de sel
  • 50 gram butter
  • 1 kg baby potatoes skin on
  • 2 piece onion
  • 8 piece carrots
  • 4 clove garlic
  • 2 stalks celery
  • 1 tbsp rosemary fresh
  • 1 tbsp thyme fresh
  • 1 tbsp sage fresh


  • If it’s not already done by the poulterer, you take out all the leftover feathers and quills with some tweezers. Cut off the loose pieces of fat and skin.
  • Pour some olive oil over the skin and sprinkle on fleur de sell.
  • Cut the onions, celery, and the carrots. Put them in a large roasting pan with the potatoes, garlic and fresh herbs. Place a rack on top and put the turkey on the rack with the breast up.
  • Fire up your smoker with a temperature off 140°C/284°F. Put the turkey inside and close the lid. The turkey is ready when it reaches a core temperature of 65°C/149°F.



Calories: 1338kcalCarbohydrates: 63gProtein: 147gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 491mgSodium: 2689mgPotassium: 3055mgFiber: 11gSugar: 11gVitamin A: 21251IUVitamin C: 65mgCalcium: 195mgIron: 9mg
Keyword Smoked, Turkey
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