smoked turkey
Written by George Duran
material:
1 whole turkey (12-14 pounds)
1/2 cup olive oil or melted butter
1/4 cup kosher salt
2 tablespoons black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup apple cider or soup (for basting)
Wood chips (apple, cherry, or hickory recommended)
Directions: Wash the turkey and pat dry. Remove giblets and neck if present. Rub the inside and outside of the turkey with olive oil or melted butter. Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub the seasoning mixture liberally all over the turkey, including under the skin and inside the cavity. Preheat smoker to 225-250°F. Add your favorite wood chips to the smoker and enjoy. Place turkey breast side up on smoker rack. Smoke about 30-40 minutes per pound while maintaining smoker temperature. Season the turkey with apple cider or broth every hour to keep it moist. The turkey is baked when the internal temperature reaches 165°F at the thickest part of the breast and 175°F at the thigh. Use a meat thermometer for accuracy. Remove turkey from smoker and tent loosely with foil. Let it rest for 20-30 minutes before carving.
