Smoked Turkey Recipe

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 6

Resting Time: 30

Total Time: 7

Servings: servings

Calories: 531kcal

Whether you are just learning how to smoke a turkey or have made a dozen, this smoked turkey recipe has all of the tips and techniques to elevate your next bird into a plump, juicy, show-stopping culinary delight.

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Equipment

Wireless Digital Thermometer

Ingredients

1 10 to 14 lb turkey giblets and neck removed
1 apple rough chopped
2 sprigs thyme
2 sage leaves
½ tsp salt
1 bay leaf
2 tbsp butter

Smoked Turkey Rub

2 tsp thyme minced
1 tsp sage minced
2 tsp salt
1 tsp smoked paprika
1 tsp pepper
1/2 tsp cumin

Instructions

In a small bowl, mix the chopped apple, sprigs of thyme, sage leaves, salt, and bay leaf.
1 apple, 2 sprigs thyme, 2 sage leaves, ½ tsp salt, 1 bay leaf
Prepare the turkey rub by finely mincing the thyme and sage and adding them to the salt, pepper, cumin, and smoked paprika.
2 tsp thyme, 1 tsp sage, 2 tsp salt, 1 tsp smoked paprika, 1 tsp pepper, 1/2 tsp cumin
Using your fingers, loosen up the skin around the cavities to spread the dry rub under the skin. The rub should also be spread all over the inside of the bird and on the outside of the skin.
1 10 to 14 lb turkey
Fill the turkey’s main cavity with the chopped apple mixture.
Smoke the turkey at 250℉, refill the water pan and add more wood chips as needed.
The turkey is done when the internal temp of the innermost part of the thigh and the thickest part of the breast reach 165℉.
When the turkey is getting close to done, brush the outside with butter, making sure to brush the whole bird a couple of times. This crisps up the outside, adds flavor, and helps brown everything. It's also really fun to give the turkey a butter bath.
2 tbsp butter
When the turkey has finished cooking, remove it from the smoker, cover it loosely in aluminum foil, and let it rest for 30 minutes before carving.

Nutrition