Smoked Turkey
Ingredients
Dry Brining
-
⅓
cup
salt
-
1
tsp
black pepper
-
12
lb
turkey (whole)
Rub
-
3
tbsp
paprika
-
4
tsp
onion powder
-
4
tsp
thyme
-
2
tsp
garlic powder
-
1
tsp
cayenne pepper
-
1
tsp
black pepper
-
2
tbsp
butter
Cooking
-
1
whole
onion (cut in half)
-
as needed
wood pellets (like apple, cherry, or hickory)
Instructions
- Mix salt and black pepper for dry brining, rub it on the turkey and refrigerate uncovered overnight.
- On the day of cooking, mix all spices for the rub in a bowl.
- Rub butter over the turkey and sprinkle with the spice mixture, including under the breast skin.
- Place the halved onion inside the turkey.
- Ensure enough wood pellets are in the smoker and start it up.
- Once ready, place the turkey on the grill rack, breast side up, and smoke at 220 degrees for 45 minutes.
- Increase the temperature to 375 degrees and cook until the internal temperature reaches 165 degrees, approximately 2.5 hours.
- Remove from heat, let rest for 10 minutes, then carve and serve.
Nutrition Facts (estimated)
Servings
12
Calories
486
Total fat
20g
Total carbohydrates
3g
Total protein
70g
Sodium
3524mg
Cholesterol
236mg
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