Smoked Turkey
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Additional Time
20 mins
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Total Time
3 hrs
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Servings
12
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Calories
59 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey
Description
The Smoked Turkey is prepared by first making a dry rub combining brown sugar, kosher salt, chili powder variants, garlic and onion powders, smoked paprika, cayenne, thyme, and coriander. The turkey, after removing neck, heart, and gizzards, is rinsed and patted dry, then coated evenly with olive oil and the spice rub. Smoking at 300 to 325 degrees with a water drip pan for moisture, the turkey cooks approximately 15 minutes per pound, developing a smoky, seasoned crust while maintaining moistness inside. Wings are tucked and parts that brown too quickly can be tented with foil to prevent burning. The rub includes chili and smoky elements that infuse the meat through the slow cooking method.
This preparation fits well as a holiday or special occasion main dish and can serve multiple people given the size of the bird. Planning 1¼ to 1½ pounds per person ensures adequate servings. The turkey should not be brined if it has been pre-salted to prevent excess saltiness.
Use kosher salt in the rub for optimal flavor and texture since table salt is finer and contains additives. Holding cooked turkey wrapped in foil in a cooler can keep it warm up to two hours. This technique is useful for timing the serving if needed.
Ingredients
For the rub:
- 8 tablespoons brown sugar
- 3 tablespoons kosher salt (see note 2)
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground New Mexico chili or ancho
- 1 teaspoon chipotle chili powder (optional)
- 1 teaspoon mustard powder ground
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon thyme dried
- 1/2 teaspoon ground coriander
For the turkey:
- 1 (10 to 12 pound) turkey neck, heart, and gizzards removed and discarded (see note 1, fresh
- 2 tablespoons olive oil
Instructions
For the rub:
- Combine everything together in a glass jar with a tight-fitting lid and shake it up. Store in an airtight jar.
For the turkey:
- Bring smoker to 300 to 325 degrees. Prepare a drip pan with 4 cups of water.
- Rinse the turkey and pat dry with paper towels, making sure to remove any parts inside the turkey. Rub the turkey all over with olive oil. Evenly sprinkle the dry rub over the turkey, patting gently to ensure the rub sticks. Tuck the wings into the sides of the turkey and place in a foil tray or large rimmed bake pan.
- Once the smoker reaches 325 degrees, place the drip pan on the lower rack. Place the turkey directly onto the top rack, centering over the foil pan. Place the smoker lid back on and smoke for about 15 minutes per pound. Check the turkey after two hours, baste if desired.
- If the turkey becomes too dark at any point, especially the drum sticks and wingtips, cover the parts loosely with foil.
- About 30 minutes before the end of the time range for the weight of the bird, check the temperature in the thickest part of the turkey between the thigh and the breast. Once the turkey reaches 165 degrees on a digital thermometer, remove the turkey from the smoker and cover with foil. Allow the turkey rest for 30 minutes before carving.
Notes
- Choose a natural or heritage turkey without added salt; avoid self-basting or Kosher types injected with salt to prevent over-salting.
- Plan 1¼ to 1½ pounds of cooked turkey per person for serving sizes.
- Use kosher salt in the rub for proper seasoning and texture; avoid substituting with table salt.
- Keep the smoked turkey warm by wrapping tightly in heavy-duty foil and placing breast-side down in an empty cooler for up to 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 59kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1761mg | 73% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 569IU | 11% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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