How To Make Smoked Turkey
Serve your bird differently this holiday season with this smoked turkey recipe. Flavored in a spice rub and full of fresh herbs, this dish is a sure hit.
- 1recipeturkey brineoptional
- 12lbwhole turkeygiblets and neck removed
- ½cupBBQ rub
- 4sprigsfresh herbssuch as thyme, rosemary or parsley
- 3cupschicken broth
- fresh herbsfor garnish
- cooking spray
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 6 to 7 hours, basting with chicken broth every 30 to 45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.
If the turkey starts to get too dark, cover it with foil.
Let the turkey rest for 10 to 15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.
1. If brining turkey, the chicken broth basting part can be skipped.
- Calories: 1377.30kcal
- Fat: 60.04g
- Saturated Fat: 13.58g
- Trans Fat: 0.54g
- Monounsaturated Fat: 22.68g
- Polyunsaturated Fat: 15.76g
- Carbohydrates: 7.95g
- Fiber: 0.64g
- Sugar: 2.20g
- Protein: 190.36g
- Cholesterol: 628.51mg
- Sodium: 1074.27mg
- Calcium: 114.71mg
- Potassium: 2088.89mg
- Iron: 8.27mg
- Vitamin A: 189.85µg
- Vitamin C: 16.48mg
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