Description
This smoked turkey recipe delivers a perfectly savory and moist turkey with a rich smoky flavor that enhances every bite. Using a blend of aromatic spices and fresh fruit stuffed inside the bird, combined with slow smoking at a low temperature, this turkey remains tender and juicy, making it ideal for holiday feasts or special occasions.
Ingredients
Turkey and Coating
- 1 whole turkey (12–14 pounds)
- 1/4 cup olive oil or melted butter
- 1/4 cup kosher salt
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Stuffing and Smoking
- 1 apple, quartered
- 1 onion, quartered
- 1 lemon, halved
- 4 cups apple cider or chicken stock
- Wood chips (apple, hickory, or your choice) for smoking
Instructions
- Prepare the Turkey: Remove the giblets and neck from the turkey. Rinse the turkey under cold water thoroughly and pat dry with paper towels to ensure the skin is dry for better smoke absorption.
- Make the Spice Rub: In a small bowl, combine kosher salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and optional cayenne pepper. Coat the entire turkey with olive oil or melted butter, then generously rub the spice mixture inside the cavity, on the outside, and under the skin for deep seasoning.
- Stuff the Turkey: Place the quartered apple, onion, and lemon inside the turkey cavity. This will add moisture and impart subtle fruity and citrusy flavors as the turkey smokes.
- Preheat the Smoker: Set your smoker to 225°F (107°C). Prepare the wood chips according to the manufacturer’s instructions; using apple or hickory wood chips will complement the turkey’s flavors perfectly.
- Smoke the Turkey: Position the turkey breast-side up on the smoker rack. Place a drip pan below and pour in apple cider or chicken stock to catch drippings and keep the meat moist. Smoke the turkey for 30 to 40 minutes per pound. Maintain the smoker temperature steadily and baste the turkey occasionally with the drippings for enhanced flavor.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thickest part of the thigh, which guarantees the turkey is fully cooked and safe to eat.
- Rest and Carve: Remove the turkey from the smoker and let it rest uncovered for 20 to 30 minutes before carving. Resting allows the juices to redistribute, resulting in a juicier and more flavorful turkey.
Notes
- Ensure consistent low heat in the smoker for even cooking and to avoid drying out the turkey.
- Optional cayenne pepper can be adjusted or omitted based on desired spice level.
- Use a meat thermometer for accurate doneness; undercooked turkey can be unsafe.
- Wood chips can be soaked in water for 30 minutes before adding to the smoker to produce more smoke and prevent burning.
- Resting the turkey is critical to keep it moist and make carving easier.
