Description
This smoked turkey recipe delivers a perfectly savory and moist bird with rich flavors from a blend of aromatic spices and fruit-stuffed cavity, smoked low and slow for tender, juicy results. Ideal for holidays or special gatherings, the turkey is seasoned with a robust spice rub, infused with apple, onion, and lemon, and smoked with wood chips for an irresistibly smoky finish.
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
- 1 apple, quartered
- 1 onion, quartered
- 1 lemon, halved
Smoking
- 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 it dry thoroughly with paper towels to ensure the skin crisps up during smoking.
- Seasoning: In a small bowl, combine kosher salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and optional cayenne pepper. Coat the entire turkey, inside and out, including under the skin, with olive oil or melted butter and then rub the spice mixture generously all over.
- Stuffing: Stuff the turkey cavity with quartered apple, onion, and halved lemon to infuse moisture and aromatic flavor into the meat as it smokes.
- Smoking Setup: Preheat your smoker to 225°F (107°C). Prepare your choice of wood chips (apple, hickory, or other) according to the smoker manufacturer’s instructions to add a fragrant smoky flavor.
- Smoking: Place the turkey breast-side up on the smoker rack. Set a drip pan underneath filled with apple cider or chicken stock; this will catch drippings and help retain moisture during cooking.
- Cooking: Smoke the turkey low and slow for 30–40 minutes per pound, until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thigh reaches 175°F (79°C). Occasionally baste the turkey with the collected drippings to keep it moist and flavorful.
- Resting: Once cooked, remove the turkey from the smoker and let it rest covered loosely with foil for 20–30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring tender, juicy slices when carved.
Notes
- Using a meat thermometer is essential to avoid under or overcooking.
- Choose wood chips that complement the turkey, such as apple or hickory, for a balanced smoky flavor.
- Letting the turkey rest before carving helps retain moisture and improves texture.
- If you like a stronger smoky crust, increase the smoking time slightly or add more wood chips during cooking.
- Make sure to baste the turkey periodically with drippings to enhance flavor and moisture.
