"Perfect for a small Thanksgiving dinner. The potatoes soak up all the delicious turkey drippings for an incredible meal."
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Temp: 375 F | Time: 2 Hours

Ingredients

  • 1/2 Turkey
  • 2 lb Petite Medely Potatoes
  • 3 tbsp Extra Virgin Olive Oil
  • 1/4 cup Italian Seasoning
  • Meat Church BBQ Hickory Seasoning
    FUEL
  • Jealous Devil Chunx XL Lump Charcoal (Charcoal)
  • Bear Mountain BBQ Cherry BBQ Wood Chunks (Wood)

Directions

  1. Prep the Turkey - Starting with a 10-14lb turkey, Cut in half by removing the spine and splitting it down the breast bone. Season all sides with Meat Church Hickory seasoning.

  2. Prep the Potatoes - Using 2 lbs of petite medely potatoes, cut them into chunks by either cutting them in half or quarters depending on the size. Coat them in olive oil and then season with Italian Seasoning.

  3. Prep for Smoking - Using a FINEX 18" Cast Iron Griddle, place the potatoes across the bottom, then put the half turkey over the top of the potatoes.

  4. Smoke - Heat up your smoker or oven to 375F and place the entire FINEX 18" Cast Iron Griddle into the smoker/oven. Let it cook for approximately 2hrs or until the Internal Temperature of the breast reads 163F. Let it rest for 15 minutes before slicing into it.

Recommended FINEX gear for this recipe

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