Smoked Turkey Recipe

Ingredients:

• 1 whole turkey (12-14 pounds)

• 1/2 cup unsalted butter, melted

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon smoked paprika

• 1 tablespoon dried thyme

• 1 tablespoon dried rosemary

• 1 tablespoon dried sage

• 1 tablespoon onion powder

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 cup chicken or turkey broth for the smoker

For the Smoker:

• Hardwood smoking chips (hickory, apple, or cherry wood work well)

• Water pan for the smoker

Instructions:

1. Prepare the Turkey:

• Thaw the turkey if frozen, and remove the giblets and neck from the cavity.

• Pat the turkey dry with paper towels.

2. Turkey Brine (Optional):

• Brining is optional but can enhance flavor and moisture. If brining, follow your preferred brine recipe and duration.

3. Preheat the Smoker:

• Preheat your smoker to 225°F (107°C). Add the hardwood smoking chips to the smoker box or tray.

4. Seasoning Mix:

• In a bowl, mix melted butter, olive oil, minced garlic, smoked paprika, dried thyme, dried rosemary, dried sage, onion powder, kosher salt, and black pepper to create a flavorful seasoning mix.

5. Season the Turkey:

• Brush the turkey with the seasoning mix, ensuring even coverage inside and out.

6. Prepare the Smoker:

• Fill the water pan of the smoker with chicken or turkey broth. This helps maintain moisture during the smoking process.

7. Smoking the Turkey:

• Place the seasoned turkey on the smoker grates, breast side up.

• Add smoking chips to the smoker as needed, following the smoker’s instructions.

8. Maintain Temperature:

• Smoke the turkey at 225°F (107°C) until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. This typically takes around 30 minutes per pound.

9. Basting (Optional):

• Baste the turkey with additional melted butter or the pan drippings every hour for added flavor and moisture.

10. Resting and Carving:

• Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for at least 20-30 minutes before carving.

11. Serve and Enjoy:

• Carve the smoked turkey and serve with your favorite sides.

This smoked turkey recipe delivers a flavorful and moist result with a delightful smokiness. Adjust the seasoning to your taste and experiment with different wood chips for varying smoky profiles. Happy smoking!