Smoked Turkey Recipe
Smoked turkey is a popular dish that has been enjoyed for centuries. The technique of smoking meat dates back to ancient civilizations, where it was used as a method of preservation. In North America, Native Americans were among the first to use smoking to preserve and flavor their meats.
Equipment
- Smoker (electric, charcoal, or gas)
- Meat thermometer
- Large roasting pan
- Aluminum foil
- Large mixing bowl
- Basting brush
- Cutting board
- Sharp knife
Ingredients
- 1 whole turkey (12-14 pounds)
- 1/4 cup olive oil
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for a bit of heat)
- 2 cups apple juice or apple cider
- 1 cup water
- Wood chips (hickory, apple, or cherry)
Instructions
- Prepare the Turkey:Start by rinsing the turkey under cold water and patting it dry with paper towels. Remove any giblets from the cavity.
- In a large mixing bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Rub the olive oil all over the turkey, then generously apply the spice mixture, ensuring it is evenly coated. Let the turkey rest for about 1 hour at room temperature to absorb the flavors.
- Prepare the Smoker:Preheat your smoker to 225°F (107°C). Follow the manufacturer's instructions for your specific type of smoker.
- Soak your wood chips in water for at least 30 minutes to ensure they produce a steady stream of smoke.
- Smoke the Turkey:Place the turkey on the smoker rack, breast side up.
- Insert a meat thermometer into the thickest part of the turkey's thigh, avoiding the bone.In a bowl, mix the apple juice (or apple cider) and water. Use this mixture to baste the turkey every hour to keep it moist.
- Smoke the turkey for approximately 6-8 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve:Once the turkey reaches the desired temperature, carefully remove it from the smoker and place it on a large cutting board.
- Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a juicier turkey.Carve the turkey and serve it with your favorite sides.