Herb Rubbed Smoked Turkey
Smoking is a delicious way to prepare a whole turkey. All you need is turkey, seasonings, time, and patience.
Flavor & Texture
|
Smoked flavor
|
Maturity
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Humidity
|
Taste
|
Smell
|
|
|
Mild Flavor
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Well Done
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Moderate
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Rich and savory with a hint of sweetness
|
|
Ingredients
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12 to 14 pound turkey, prepared as directed above.
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2 TBS dried thyme
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1 TBS powdered sage
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2 tsps dried oregano
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2 tsps paprika
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2 tsps sea salt
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1-1/2 tsps cracked black pepper
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1 tsp dried rosemary
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1 tsp onion or garlic powder (optional)
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Zest of 1/2 an orange
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1/4 cup extra virgin olive oil (EVOO)
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1/2 cup apple cider
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1/2 cup water
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Apple or pecan wood chips
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 30 min | 6 hours | 6 hours 30 min |
Cooking Instructions
1. Preheat the Smoker and Prepare the Seasonings:
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Preheat your smoker to 225°F (107°C).
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In a small bowl, mix the dry herbs and spices.
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Rub 1/3 of the mixture inside the turkey cavity.
2. Season the Turkey:
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Combine the EVOO and orange zest with the remaining seasonings.
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Rub this mixture over the turkey's exterior.
3. Set Up the Smoker:
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Add water and apple cider (half-filled) to the smoker's water pan.
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Place a drip pan above it and fill the side tray with wood chips.
4. Smoke the Turkey:
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Tuck the wing tips and place the turkey on the middle rack.
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Smoke for 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C).
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Check hourly to maintain consistent smoke, adding wood chips as needed.
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Monitor the internal temperature every 45 minutes after the first 3 hours.
5. Rest and Carve:
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Let the cooked turkey rest for 20 minutes to 2 hours before carving.
*USDA safe minimum for turkey (non-ground) - 165 °F (74 °C)
Nutritional Information
Serves: 12-14
Amount Per Serving:
- Calories: 806
- Total Fat: 34g
- Saturated Fat: 9g
- Trans Fat: 0g
- Unsaturated Fat: 22g
- Cholesterol: 433mg
- Sodium: 710mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 114g
