Description
Experience the rich, smoky flavor of this perfectly smoked turkey recipe. With a blend of savory spices and aromatic fruits stuffed inside, this turkey is slow-smoked to juicy perfection, creating a tender and delicious centerpiece ideal for family gatherings or special occasions.
Ingredients
Scale
Main Ingredients
- 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)
- 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
Instructions
- Preparation: Remove the giblets and neck from the turkey. Rinse the turkey under cold water and pat dry thoroughly with paper towels to ensure the seasoning adheres well.
- 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 evenly with olive oil or melted butter, then generously rub the spice mixture inside the cavity, on the outside surface, and under the skin for maximum flavor infusion.
- Stuffing: Stuff the cavity of the turkey with the quartered apple, onion, and halved lemon. This will add moisture and impart subtle fruitiness to the meat as it smokes.
- Smoking Setup: Preheat your smoker to 225°F (107°C). Prepare your chosen wood chips (apple, hickory, or preferred variety) according to the manufacturer’s instructions to create a steady smoke throughout cooking.
- Smoking: Place the turkey breast-side up on the smoker rack. Position a drip pan beneath the turkey and pour in 4 cups of apple cider or chicken stock to catch drippings and maintain moisture inside the smoker.
- Cooking: Smoke the turkey steadily for 30–40 minutes per pound, monitoring internal temperatures using a meat thermometer. The turkey is done when the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (79°C). Occasionally baste the turkey with its drippings to enhance flavor and juiciness.
- Resting: Once fully cooked, carefully remove the turkey from the smoker. Let it rest uncovered for 20–30 minutes before carving to allow the juices to redistribute, ensuring each slice is moist and flavorful.
Notes
- Ensure the internal temperature reaches the recommended levels to avoid undercooking poultry.
- Using apple or hickory wood chips adds complementary smoky flavors suitable for turkey.
- Allow ample resting time; carving too soon may cause loss of juices.
- Adjust cayenne pepper quantities based on your preferred spice level.
- Using a drip pan with liquid helps maintain humidity during smoking and prevents drying out.
