Smoked Turkey
Ingredients
The rub
-
⅓
cup
dark brown sugar
-
⅓
cup
Diamond Crystal kosher salt
-
¼
cup
Morton kosher salt
-
2
Tbsp.
chili powder
-
2
Tbsp.
smoked paprika
-
1
Tbsp.
freshly ground black pepper
-
1
Tbsp.
garlic powder
-
1
Tbsp.
ground coriander
-
1
Tbsp.
onion powder
The turkey
For cooking
-
1
medium
red onion
-
4
Tbsp.
unsalted butter, room temperature
-
¾
cup
unsalted butter, melted
-
6
cups
hickory wood chips
-
1
drip tray
if using a gas or charcoal grill
Instructions
- Mix the rub ingredients in a bowl and apply to the turkey, then chill for 12 hours to 2 days.
- Let the turkey sit at room temperature for 1 hour before cooking.
- Prepare wood chip pouches using heavy-duty foil.
- Set up the grill for indirect heat and preheat to 300°F.
- Stuff the turkey cavity with quartered red onion and apply butter under the skin.
- Place the turkey on the grill and baste with melted butter every 30 minutes, rotating it every hour.
- Continue grilling until the internal temperature reaches 165°F in the thighs and 155°F in the breast.
- Let the turkey rest for at least 30 minutes before carving.
Nutrition Facts (estimated)
Servings
8–10 servings
Calories
250
Total fat
15g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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