Turkey in a smoker is a flavorful and juicy way to prepare a whole bird, imparting a deep, smoky aroma that elevates the traditional turkey to new heights. This method of cooking results in tender, moist meat infused with a subtle smokiness that is both savory and irresistible. Perfect for holiday feasts or special occasions, smoked turkey is seasoned with a blend of spices and herbs, then slow-cooked in a smoker over wood chips to enhance its natural flavors. The low and slow cooking process ensures that the turkey remains juicy while developing a beautiful golden-brown skin. Serve this smoked turkey with your favorite sides, such as mashed potatoes, cranberry sauce, or a fresh green salad, for a memorable meal that will impress your guests.
Ingredients:
- 1 whole turkey (12-14 lbs), thawed
- 1/4 cup olive oil or melted butter
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp cayenne pepper (optional, for a bit of heat)
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 large onion, quartered
- 1 lemon, halved
- 3-4 cloves garlic, smashed
- 1 cup apple juice or chicken broth (for basting)
- Wood chips (apple, hickory, or cherry)
Instructions:
- Prepare the Turkey:
- Rinse the turkey inside and out under cold water and pat dry with paper towels. Remove the giblets and neck from the cavity. Rub the turkey all over with olive oil or melted butter.
- Season the Turkey:
- In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), chopped rosemary, and thyme. Generously rub the seasoning mixture all over the turkey, including under the skin and inside the cavity.
- Stuff the Turkey:
- Place the quartered onion, lemon halves, and smashed garlic cloves inside the turkey cavity for added flavor.
- Prepare the Smoker:
- Preheat your smoker to 225-250°F (107-121°C). Add your choice of wood chips to the smoker box or directly onto the coals. Apple, hickory, or cherry wood chips work well for turkey. Fill a water pan with apple juice or chicken broth and place it in the smoker to help maintain moisture.
- Smoke the Turkey:
- Place the seasoned turkey breast-side up on the smoker rack. Close the smoker and let the turkey smoke for about 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey occasionally with apple juice or chicken broth to keep it moist.
- Rest the Turkey:
- Once the turkey reaches the desired internal temperature, carefully remove it from the smoker and tent it loosely with aluminum foil. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.
- Serve:
- Carve the smoked turkey and serve with your favorite sides. Enjoy the rich, smoky flavor that this cooking method imparts, perfect for holiday gatherings or any special meal.
Smoking a turkey provides a delicious and aromatic way to enjoy this classic dish, delivering a juicy, flavorful bird with a mouthwatering smoky aroma. This method ensures a tender and moist turkey that will be the star of your meal, perfect for impressing family and friends.
