This smoked turkey is a great twist on the classic Thanksgiving roast turkey.
- 1 8-12 lb turkey
- 1/2 tsp kosher salt per pound of meat
Unless the turkey has been brined or is self-basting
- Olive oil spray
- 4 tbsp rub Depending on the size of the bird you may need more or less
- 3-4 leaves fresh sage
For the butter injection
- 1/2 cup chicken broth
- 3 tbsp butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
For the turkey baste
- 3 tbsp butter
- 3 slightly crushed cloves of garlic
- 1 hand full fresh thyme, rosemary & sage leaves
For the rub
- 1 tbsp dried crushed parsley
- 1 tbsp dried crushed rosemary
- 1 tbsp dried crushed thyme
- 1 tbsp dried crushed oregano
- 1 tbsp dried crushed basil
- 1 tbsp dried crushed bay leaf
- 1 tbsp ground black pepper
- 1 tbsp sugar
- 2-4 tbsp olive oil
For the gravy
- 1 quart chicken stock
- 1 cup apple juice
- 2 onions cut into chunks leave the skin on
- 2 ribs celery cut into 2 inch pieces
- 1 tbsp dried thyme leaves
- 2 dried bay leaves
Making the injection
Melt butter in a small saucepan over low heat.
Add the lemon juice, chicken broth, garlic powder, black pepper, and salt and cook on low for a few minutes stirring frequently.
Set aside until just before the turkey is ready to go on the smoker.
Making the baste
Melt the butter in a small saucepan over low heat.
Add the garlic and fresh herbs and cook on low for a few minutes, stirring frequently until nice and fragrant. Set aside.
Smoking the turkey
Preheat your smoker to 325°F and just before you add the turkey, add two fist-sized chunks of mild smoke wood e.g. apple or cherry.
Spatchcock the turkey by cutting out the backbone then making a small cut along the breast bone. Flip the turkey so it is breast side up and press down so the bird is flat and spread out
Dry the turkey thoroughly with paper towels and then give both sides a few sprays of olive oil.
With the turkey breast side down, spread two tablespoons of the herb rub evenly over the whole underside.
Flip the bird and repeat the process, being sure to get some rub into all the crevices.
Use your fingers and a teaspoon to get some of the rub under the skin around the breast, pushing it down around the leg and thigh area. You can also slide a few fresh sage leaves under the skin.
Inject the turkey with the injection mixture in both breasts, drumstick, and thighs.
Place the turkey on the smoker breast side up and smoke at 300-325°F for one hour.
Use a basting brush drip the herb-flavored butter over the turkey
Keep smoking until the internal temperature of the breast reaches 165°F.
Remove turkey from the smoker and carve into portions.
Making the gravy (optional)
Chop the vegetables into pieces and add to an aluminum drip pan with all of the dry ingredients and backbone from the turkey.
Place in your smoker, preferably under where the turkey will be sitting, and then pour in the liquid ingredients you are using.
Remove after the turkey has finished cooking, and strain until you are left with only the liquid.
Make a medium roux by melting 2 tbsp butter in a saucepan before whisking in 2 tbsp plain flour. Continue whisking for a few minutes until it has turned a light caramel color.
Slowly pour in 1/2 cup of the gravy liquid, whisking as you go to avoid lumps.
Slowly add the rest of the liquid, whisking as you pour it in.