Smoked Turkey Recipe

In a small bowl combine the spices.

Reach into the main cavity (usually on the larger end of the turkey) and remove any packets inside. These often contain the neck, gizzards, liver, and heart. Most store-bought turkeys come with these parts packaged in a small plastic or paper bag inside the cavity.

Start by patting your turkey dry with paper towels. Sprinkle half of the rub mixture all over the outside of the bird, making sure to coat the skin evenly.Take the remaining half of the rub and mix it with one stick (½ cup) of softened butter. To get the butter mixture under the skin, gently lift the skin over the turkey breast without tearing it. Start at the bottom edge of the breast near the cavity, sliding your fingers between the skin and the breast meat. Move slowly to separate the two layers without tearing the skin. You don’t need to separate the entire skin—just enough to smear that delicious butter mixture on top of the breast meat. Once you’re done, press down gently to smooth the skin over the butter Place your seasoned turkey on a tray and refrigerate it uncovered overnight. This dry-brining step helps the flavors penetrate the meat and lets the skin dry out a bit, which leads to a beautifully crispy skin when smoked.

About an hour before you’re ready to smoke, take the turkey out of the refrigerator and let it sit at room temperature. This helps the bird cook more evenly in the smoker. Preheat smoker to 225°F.

Place the Turkey on the Smoker: For the best results, I recommend placing the turkey directly on the smoker grates. This allows the smoke to circulate around the entire bird, giving you even more flavor. However, if you prefer, you can place it in a pan—just know that the pan might block some smoke from reaching the bottom. The cooking time will vary depending on the size of your bird, but as a general rule, plan for about 30-40 minutes per pound. A 12-pound turkey, for example, will take approximately 6-8 hours. Be sure to monitor the internal temperature, I aim for 160°F in the breast and 170°F in the thigh to ensure your turkey is fully cooked. The turkey temperature will raise another 5 degrees or so during the rest period. If you feel more comfortable don't remove from smoker until it reaches 165 degrees in the breast.

Remove from smoker and and allow to rest for 20-30 minutes before carving!