Description

This recipe presents a perfectly smoked turkey that is tender, juicy, and infused with a savory blend of herbs and spices. Utilizing a smoker and wood chips, the turkey develops a rich, smoky flavor complemented by a moist interior thanks to the aromatic stuffing and basting technique. Ideal for festive occasions or hearty family meals, this smoked turkey promises a delicious centerpiece with balanced seasoning and an appealing crispy exterior.

Ingredients

Scale

Turkey and Seasoning

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 Cooking Liquids

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

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Instructions

Preparation: Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly under cold running water and pat it dry using paper towels to ensure even browning and proper adherence of the seasoning.
Seasoning: In a small bowl, combine kosher salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and cayenne pepper if using. Coat the turkey all over, inside and out, as well as under the skin, with olive oil or melted butter. Then, generously rub the spice mixture on the entire surface of the turkey to impart flavor.
Stuffing: Fill the turkey’s cavity with the quartered apple, onion, and lemon pieces. This stuffing helps keep the bird moist during smoking and adds a subtle fruity aroma to the meat.
Smoking Setup: Preheat your smoker to 225°F (107°C). Prepare your choice of wood chips—apple, hickory, or other preferred flavors—according to the manufacturer’s instructions to ensure optimal smoke production throughout cooking.
Smoking: Position the turkey breast-side up on the smoker rack. Place a drip pan filled with apple cider or chicken stock beneath the turkey rack to catch drippings and maintain moisture inside the smoker environment.
Cooking: Smoke the turkey at a low steady temperature for approximately 30 to 40 minutes per pound. Use a meat thermometer to check when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh. During cooking, baste the turkey occasionally with the accumulated drippings to enhance flavor and juiciness.
Resting: Once fully cooked, remove the turkey from the smoker. Allow it to rest uncovered for 20 to 30 minutes before carving; this resting period lets the juices redistribute throughout the meat for optimal tenderness and moistness.

Notes

Using a meat thermometer is essential to ensure the turkey is cooked safely without drying out.
Soaking wood chips in water for 30 minutes before smoking can produce longer-lasting smoke.
Feel free to experiment with different wood chips like cherry or mesquite for varying smoky profiles.
Resting the turkey is critical to maintain its juiciness after smoking.
Leftover smoked turkey can be refrigerated for up to 4 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 6 to 9 hours
Category: Main Course
Method: Smoking
Cuisine: American