Smoked Turkey
Ingredients
The rub
-
8
tablespoons
brown sugar
-
3
tablespoons
kosher salt
-
1
tablespoon
chili powder
-
1
tablespoon
garlic powder
-
1
tablespoon
ground New Mexico chilies or ancho
-
1
teaspoon
chipotle chili powder (optional)
-
1
teaspoon
ground mustard powder
-
1
tablespoon
smoked paprika
-
1
teaspoon
onion powder
-
½
teaspoon
cayenne pepper
-
½
teaspoon
dried thyme
-
½
teaspoon
ground coriander
The turkey
-
1
(10 to 12 pound)
fresh turkey
-
2
tablespoons
olive oil
Instructions
- Combine all rub ingredients in a jar and shake well.
- Bring the smoker to a temperature of 300 to 325 degrees.
- Prepare a drip pan with 4 cups of water.
- Rinse the turkey and pat it dry, removing any internal parts.
- Rub the turkey with olive oil and sprinkle the dry rub evenly over it.
- Tuck the wings into the sides and place the turkey in a foil tray.
- Once the smoker is ready, place the drip pan on the lower rack and the turkey on the top rack.
- Smoke the turkey for about 15 minutes per pound, checking after two hours.
- Baste the turkey if desired and cover with foil if it gets too dark.
- Check the internal temperature in the thickest part of the turkey; it should reach 165 degrees.
- Remove the turkey from the smoker and cover with foil, allowing it to rest for 30 minutes before carving.
Nutrition Facts (estimated)
Servings
12
Calories
59
Total fat
3g
Total carbohydrates
9g
Total protein
1g
Sodium
1761mg
Cholesterol
1mg
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