Description
In this recipe for smoked turkey, a whole turkey is coated with a homemade spice rub and slow-smoked until it is tender and juicy. It is an easy and impressive holiday main course that requires no oven space and will deliver you the best turkey.
This recipe is for a pellet smoker that uses wood chunks to get that smoky flavor but can work with an electric smoker. The time the turkey cooks will be different depending on the type of smoker you use.
Either way, you will keep tabs on the turkey temperature by using a meat thermometer. Once the internal temp is 170°F to 180°F in its center, you are finished. The final product will have crispy skin either way!
Ingredients
Units
Scale
- 12 lb Turkey (giblets/neck removed)
- 1/2 cup Barbecue Rub
- 1 whole onion (quartered)
- 1 whole lemon (quartered)
- 4 sprigs fresh herbs (thyme, parsley, rosemary, tarragon)
- 3 cups low sodium chicken broth
- cooking spray
- Butcher's twine
Instructions
- Preheat smoker to 250°F
- Load the smoker with apple or cherry wood chips.
- Coat a large aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body of the bird.
- Stuff the cavity with a mixture of onion, lemon, and herbs. Tie the legs together with the butcher’s twine to hold in the stuffing.
- Sprinkle rub all over the surface of the turkey. Place the turkey in the smoker and allow it to smoke for 6 to 7 hours.
- Baste the turkey with chicken broth every 30 to 45 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Refill the wood chips as needed to achieve your desired smoke flavor.
- If the turkey begins to get overly dark, cover it with foil to protect the skin.
- Allow turkey to rest for 10-15 minutes before transferring it to a serving plate.
- Garnish with herbs and serve!
- Prep Time: 1 hour
- Cook Time: 8 hours