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How to Smoke your Turkey for the Festive Season
Smokers aren’t just for cooking ribs. Get adventurous and smoke your turkey for the festive season
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| Servings | Prep Time |
| 12people | 2hours |
| Cook Time | Passive Time |
| 7hours | 12hours |
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Ingredients
- 12lbs turkeybrined
Wet Rub Seasoning
- 1/4cup olive oil
- 1tbsp salt, ground sea
- 1tbsp black pepper, ground
- 1tbsp paprika, mild
- 1tbsp garlic powder
- 1tsp ginger, powdered
Butter Baste
- 1stick butter1/4 lb (120 grams)
- 1cup chicken stockor turkey stock
- 2tsp cajun seasoningor paprika
- 1tsp garlic powder
Instructions
- Brine your turkey for a minimum 1 hour per pound in the refrigerator. Remove turkey from brining solution and dry totally with kitchen paper. Allow to come up to room temperature.
- Mix together the wet rub ingredients and apply liberally over the turkey. Prepare the butter baste. Place the turkey in the pre-heated smoker, following the manufacturer’s instructions. I cooked at a temperature of 225 f (110 c) and I used Jack Daniels wood chips.
- Cook for approximately 30 – 40 minutes per pound basting the turkey with the prepared butter baste each hour. I used a meat thermometer to determine when to remove the turkey from the smoker. It needs to register 170 f (75 c) in the thick part of the thigh and 160 (71 c) for the breast. Allow to rest for at least 30 minutes to 1 hour before carving.
Recipe Notes
And here is the link to our rustic style creamy mashed potato recipe! Perfect with this smoked turkey!
https://compassandfork.com/recipe/how-to-smoke-your-turkey/
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https://compassandfork.com/recipe/how-to-smoke-your-turkey/ |