Smoked Turkey Recipe
User Reviews
5.0
291 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
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Servings
12
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey Recipe
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This smoked turkey recipe is a whole turkey that's coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won't take up any oven space!
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Ingredients
- 1 recipe Turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting
- 12 lb whole turkey giblets and neck removed
- 1/2 cup BBQ Rub
- 1 onion quartered
- 1 lemon quartered
- 4 prigs fresh herbs such as thyme, rosemary or parsley
- 3 cups chicken broth use if not brining your turkey
- fresh herbs for garnish
- cooking spray
Instructions
- Prepare the brine according to recipe directions if you decide to brine your turkey. Let the turkey soak in the brine for 18-24 hours before cooking.
- Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
- Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
- Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
- Sprinkle the BBQ rub all over the surface of the turkey.
- Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If you brine your turkey, you don't need to baste it. Refill the wood chips as needed.
- If the turkey starts to get too dark, cover it with foil.
- Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.
Notes
- This recipe works best with a turkey that is about 12-14 pounds in size. This is because a turkey must pass through the temperature range from 40-140 degrees F within 4 hours of being in the smoker, otherwise it could start to spoil before it cooks through.
- A probe thermometer is a must-have when making smoked turkey. Smokers can sometimes be variable in temperature which affects the cooking time, so always go by the temperature rather than the time.
- I typically use an electric smoker as I find that they regulate heat well, and are easy to use, even for total beginners.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
1g
(0%)
Protein
70g
(140%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
231mg
(77%)
Sodium
576mg
(24%)
Potassium
794mg
(23%)
Vitamin A
210IU
(4%)
Vitamin C
10mg
(11%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 231mg | 77% |
| Sodium | 576mg | 24% |
| Potassium | 794mg | 17% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
291 reviews
Excellent
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