Smoked Turkey
This recipe maintains a mostly traditional Thanksgiving Day turkey flavor profile while kicking it up a notch with smoke for the more adventurous set. It's a crowd pleaser!
Servings 12
Ingredients
For dry brining
- ⅓ cup salt
- 1 teaspoon black pepper
- 12 lb turkey whole
For the rub
- 3 tablespoon paprika
- 4 teaspoon onion powder
- 4 teaspoon thyme
- 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 tablespoon butter
For cooking
- 1 onion cut in half
- wood pellets like apple, cherry, or hickory (stronger)
Instructions
Dry brining (overnight)
- Mix the salt and black pepper. Rub it all over the turkey and inside the cavity. Place in a refrigerator uncovered overnight.
Day of
- Mix all the spices for the rub in a small bowl. Rub the butter all over the turkey and then sprinkle it with the spice mixture, including under the breast skin. You may have to press the rub with your fingers to hold it in place in some spots. Cut an onion in half and place it inside the turkey.
- Make sure you have enough wood pellets in the hopper and start your smoker.
- Once the startup process is complete, place the turkey on the grill rack, breast side up. "High smoke” (220 degrees) for 45 mins.
- Adjust temperature to 375 degrees and cook until the probe in the turkey reads 165 degrees. This took about 2.5 hours for our 12 lb turkey.
- Remove from heat and let rest for 10 mins, carve, and serve.
Notes
Follow the main recipe with these adaptations for other types of smokers.
Basic electric (low-temp only) smoker:
- Soak wood chips in water for 20 mins to an hour then place in a metal smoker box on top of the heating element (or follow your grill directions).
- Plug in and then smoke your turkey at approximately 220 degrees for 45 minutes.
- Finish in the oven at 375 degrees until the turkey is fully cooked (165 degree internal temperature as read with a probe thermometer).
- Start your charcoal fire and warm up your grill according to the manufacturer's directions.
- Add wood chips and then smoke your turkey at approximately 220 degrees for 45 minutes.
- Adjust grill vents to maintain a 375 degree temperature and then grill until the turkey is fully cooked (165 degree internal temperature as read with a probe thermometer).
Nutrition Facts
Nutrition Facts
Smoked Turkey
Amount Per Serving
Calories 486
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 236mg79%
Sodium 3524mg153%
Potassium 790mg23%
Carbohydrates 3g1%
Fiber 1g4%
Protein 70g140%
Vitamin A 1150IU23%
Vitamin C 1.2mg1%
Calcium 53mg5%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.