Smoked Turkey
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Prep Time
20 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
25 servings
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Calories
65 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey
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This smoked turkey recipe is the ultimate in Thanksgiving food or just a summer party by the smoker—step-by-step instructions.
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Ingredients
- 1 turkey
- olive oil
- ` large carrot
- 1 onion
- 2 stalk celery
- 1 small apples
For the dry rub
- 6 Tablespoons brown sugar
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 2 Tablespoons chili powder
- 2 Tablespoons paprika
- 2 Tablespoons cumin
- 2 Teaspoon rosemary
- 2 Teaspoon thyme
- 2 Teaspoon sage
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 2 Teaspoons dried parsley
Instructions
- Add the rest of the brine ingredients, and then add the turkey. Cover it with water if needed.
- Dry it inside and outside with paper towels.
- Drizzle it with olive oil or melted butter and rub it all around.
- Mix the dry rub ingredients in a small bowl. Season it well with the dry rub, rubbing it into the meat.
- Fill the cavity with the roughly chopped vegetables.
- Don’t forget to season the inside of the cavity.
- Set up your smoker with wood and a container of water. Get the smoker going to a temperature of 225°F/115°C. Place turkey breast directly on the smoker racks. Smoke for 2-3 hours until the internal temperature reaches 165°F/80°C in the thickest part of the breast.
- Remove the bird from the smoker. Tent it with aluminum foil. Let it rest for at least 5 minutes.
Equipments used:
Notes
- What wood to use
- We prefer apple wood with this recipe. It compliments to apple juice in the brine. You could also use cherry wood. Hickory and more intense woods will overpower the turkey, so stay clear of those.
- How to store leftovers
- See the article above for more important suggestions, tips, and tricks.
- Cool Down: Allow the smoked turkey to cool to room temperature. Do not leave it out for more than two hours to prevent bacterial growth.
- Slice or Shred: If you have a large amount, consider slicing or shredding the turkey. This makes it easier to store and use later.
- Airtight Containers: Place the turkey in an airtight container. If you don’t have containers, you can use heavy-duty aluminum foil, plastic wrap, or resealable plastic bags. If using bags, try to squeeze out as much air as possible before sealing.
- Refrigeration: Store the turkey in the refrigerator if you plan to use it within three to four days. Ensure your fridge is at or below 40°F (4°C) to keep the turkey safe.
- Freezing for Longer Storage: For longer storage, freeze the turkey. It can be kept in the freezer for up to four months without significant loss of quality. When freezing, label the containers or bags with the date, so you know how long it’s been stored.
- Thawing and Reheating: When you’re ready to eat the frozen turkey, thaw it in the refrigerator, not at room temperature. To reheat, ensure it reaches an internal temperature of 165°F (74°C) to kill any bacteria.
- Avoid Repeated Reheating: Reheat only the amount of turkey you plan to use. Repeated reheating can dry out the meat and increase the risk of foodborne illness.
Nutrition Information
Show Details
Calories
65kcal
(3%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
19mg
(6%)
Sodium
127mg
(5%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
485IU
(10%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 127mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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