The Best Smoked Turkey Recipe
This smoked turkey is a great twist on the classic Thanksgiving roast turkey.
Servings 8
Calories 676kcal
Ingredients
- 9 lb turkey
- ½ 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
- 4 leaves fresh sage
For the butter injection
- 3 tbsp butter
- 1 tbsp lemon juice
- ½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
For the turkey baste
- 3 tbsp butter
- 3 cloves garlic slightly crushed
- 1 hand full fresh thyme, rosemary & sage leaves
For the rub
- 1 tbsp dried parsley
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried crushed bay leaf
- 1 tbsp black pepper freshly ground
- 1 tbsp sugar
- 2-4 tbsp olive oil
For the gravy
- 1 quart chicken broth
- 1 cup apple juice
- 2 onions skin on, cut into chunks
- 2 ribs celery cut into 2 inch pieces
- 1 tbsp dried thyme
- 2 dried bay leaves
Instructions
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.
Making the rub
- Mix the dry ingredients together and blend into a powder
- Add olive oil and stir to form a wet paste
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, this could take up to 1 more hour so keep checking regularly.
- 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.
Nutrition
Calories: 676kcal | Carbohydrates: 13g | Protein: 80g | Fat: 33g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1272mg | Potassium: 1093mg | Fiber: 2g | Sugar: 6g | Vitamin A: 659IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 7mg