• If you have the time, brine your turkey the night before. Our turkey wet brine recipe helps ensure your turkey will be juicy and flavorful. Remove from brine after 12-24 hours and pat dry.

To smoke your turkey

• Preheat your electric smoker to 250°F. You can go as hot as 350°F if your smoker allows it as this will help the skin crispen up.
• If you brined your turkey, make sure you pat it down so its nice and dry. Place it breast side up on a cutting board and stuff the cavity with the aromatics.
• Spray the outside of the turkey with cooking spray and sprinkle the rub evenly all over.
• Using butcher’s twine, tie the legs of the turkey as close and tight to the breasts as possible.
• Place the turkey breast side up in your pre-heated smoker.
• Close the smoker and make sure the vent is partially open.
• Set a timer for 30-40 minutes per pound of turkey you are smoking.
• When the internal temperature reaches 155°F you can add a little more rub to the exposed parts of the skin.
• Remove the turkey from the smoker when the inner part of the breasts and thighs reach 160°F internal temperature. Be sure to use a meat probe to measure instead of relying on the little plastic pop up indicator that some turkeys have in them.
• Cover your turkey in butcher paper or tin foil and let it sit for 30 minutes before carving.