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Green Thai Curry Turkey


Where I come from, turkey is only really available if you hunt it yourself, except sometimes around Thanksgiving, a few of them will start showing up in the supermarkets (Which is kind of weird, because Thanksgiving is only a North American thing). But turkey is worth so much more than just being cooked once a year!

This recipe is definitely one of my new favorites and combines the rich, earthy flavors of turkey with punchy, bright, vibrant flavors you find in Thai style cuisine.

You could do this with turkey thighs or wings if you wanted, but I liked the versatility of using a whole bird. Your guests can choose their favorite part of the bird and there is plenty to go around.


  • 1 whole turkey, thawed
  • ½ cup Flabby Phoenix Rub(Grab yours HERE)
  • 2 cups stock

  • Green Thai Curry Paste
  • 1/2 t coriander seed
  • 1 t cumin seed
  • 1 t cracked black pepper
  • 3 serrano peppers
  • 2 large jalapenos
  • 4 T garlic, minced
  • 2 stalks lemongrass
  • 1-inch fresh ginger
  • 5 stalks green onions
  • 2 shallots
  • 1 t turmeric
  • Juice of 2 limes
  • 1 T olive oil
  • 2 T coconut cream


1. Prepare turkey by trussing the wings and legs tightly to the body of the bird. This will help it cook more evenly.

2. Liberally coat the entire exterior of the trussed turkey with Flabby Phoenix rub.

3. Preheat smoker to 350F and place on a fist sized chunk of your favorite fruit wood. Place turkey on the smoker and smoke until it hits 100F internal temp.

4. Fill a large foil tray with the stock and place the turkey in the center. Continue to smoke until it hits 145F internal temp.

5. As the turkey cooks, prepare the green curry mix. Place all curry ingredients into a blender and pulse until smooth.

6. Smear the mix on all visible sides and continue to smoke until the turkey hits 165F internal temp. If the curry paste begins to get too dark, you may want to cover all or some parts of the turkey with foil. Typically this will start in the legs and wings.

7. Once turkey has hit 165F, remove from the heat and allow to rest for 30 minutes, loosely tented in foil.

8. Carve the turkey, being mindful to include some of the incredibly flavorful skin, along with the juicy flesh with each slice.

This turkey is amazing on sandwiches or with roasted sides. Its great when served with crispy roast potatoes and a fresh, zesty salad.
Turkey 2


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How to use a meat thermometer

When it comes to using the thermometer for making low and slow barbecue, there are a couple of great tips which will save you time, stress, and cold hard cash. Using the thermometer in the right way will get you the most accurate reading, the best finished product and avoid the ever-looming threat of throwing out that brisket and having to order pizza.

Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.