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Smoked Turkey on a cutting board.

Smoked Turkey

Isabel
Smoking your Thanksgiving Turkey guarantees superior flavor and texture. The meat stays juicy, while the skin turns out  golden and crispy.
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Prep Time 20 minutes
Cook Time 6 minutes
resting time 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 1 12lb. turkey defrosted

For the rub

  • ½ cup brown sugar
  • 2 tablespoons kosher salt I use Diamond Crystal.
  • 1 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle powder

For the compound butter

  • 1 cup butter 225 grams, softened
  • 4 cloves garlic minced
  • 1 Lemon zest and juice
  • 1 tablespoon kosher salt
  • ½ teaspoon ground pepper
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped

Instructions
 

Prep the turkey

  • Remove the neck and giblets from the defrosted turkey.
    1 12lb. turkey
  • Using shears or a sharp knife, remove the backbone of the turkey.
  • Place the turkey breast side up and apply firm pressure to the center of the breastbone to flatten the rib cage.

Prepare the rub

  • In a medium bowl, whisk together the rub ingredients until well incorporated.
    ½ cup brown sugar, 2 tablespoons kosher salt, 1 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon chipotle powder

Prepare the butter

  • In a medium bowl add the ingredients. Use a spatula to stir them well and divide the mixture into half. Keep one half reserved at room temperature and melt the other half in the microwave for 30 seconds.
    1 cup butter, 4 cloves garlic, 1 Lemon, 1 tablespoon kosher salt, ½ teaspoon ground pepper, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme

Preheat Smoker

  • Preheat your pellet smoker to 225F using your chips of choice. For this turkey recipe we like to use cherry wood.

Season the turkey

  • Inject the turkey breast and thighs with the melted butter.
  • Separate the skin and meat using your fingers gently around the breast and thighs without ripping the skin.
  • Rub the softened butter that you had reserved in between the skin and meat.
  • Season the turkey with the rub all over the skin and inside the cavity.

Cook the turkey

  • Place the turkey on a rack with a baking sheet underneath to catch the drippings. Smoke the turkey for about 30 minutes per pound of meat or until a thermometer read 160 on the breast.
  • Let it rest for about 30 minutes covered before serving.
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