Cookie2122
Novice Foodie
Perfect for holidays, gatherings, or any special occasion, smoked turkey offers a delicious alternative to traditional roasted turkey, infusing it with a unique depth of flavor. Whether you're using a smoker or a grill, the slow cooking process ensures juicy meat and a beautifully caramelized exterior that will delight your taste buds and impress your guests.
Ingredients:
![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Ingredients:
- 1 whole turkey (12-15 lbs), thawed if frozen
- 1/2 cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- Salt and pepper to taste
- Wood chips or chunks (hickory, applewood, or cherrywood)
- Prepare the turkey: Remove the giblets and neck from the turkey cavity. Pat dry the turkey with paper towels both inside and out.
- Seasoning: In a bowl, combine melted butter, olive oil, paprika, garlic powder, onion powder, dried thyme, dried oregano, dried rosemary, salt, and pepper. Mix well to create a paste.
- Apply seasoning: Rub the seasoning mixture all over the turkey, including under the skin and inside the cavity. Ensure the turkey is evenly coated with the seasoning mixture.
- Preheat the smoker: Preheat your smoker or grill to a temperature of about 225-250°F (107-121°C). Add your preferred wood chips or chunks to the smoker box or directly onto the charcoal.
- Smoke the turkey: Place the seasoned turkey on the smoker rack breast side up. Close the lid and smoke the turkey, maintaining a consistent temperature, for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast.
- Rest and serve: Once cooked, carefully remove the smoked turkey from the smoker and tent loosely with foil. Let it rest for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve and enjoy: Carve the smoked turkey into slices and arrange on a serving platter. Serve with your favorite sides and enjoy the smoky, flavorful goodness!