If you're looking for a new take on a holiday classic, look no further. Gordon Ramsey and Nigella Lawson have their fancy herby holiday birds but for something that packs a punch and is super-flavorful check this out.
*Chef Note*
Basting the turkey is not necessary. If you continually open the smoker for any reason, even to baste you will dry out the turkey. Keep temperature checks to a minimum by using a corded or wireless thermometer that can be monitored from outside the smoker.
**The turkey in this image was fully cooked, however due to the spice rub caramelizing on the outside of the pop-up do-hickey it did not function as intended.
Preheat your smoker to 225 degrees F. Add the wood chunks or chips, if needed, to achieve a thin blue smoke.
Prep the turkey. Remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Pat the turkey down on all sides with a paper towel. Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.
Butter the Bird. Cut the stick of butter into pads. Separate the skin from the breast and insert the butter pads under the skin evenly.
Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub.
Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.
Remove to a serving platter. Use an instant read thermometer to check the temperature of the turkey in the breast and thigh. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. You will be going off of the lowest reading you get from each side of the turkey. Once all temperatures are above 165 degrees F, it is time to remove the smoked turkey to a large platter or cutting board.
Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap with towels to insulate and keep the heat at a safe serving temperature.
**Cutting the turkey without allowing to rest could result in a dry turkey.
Enjoy! All that's left is to decide if you're a light or dark meat person, slice into that pretty bird, and get after it!
Ingredients
Directions
Preheat your smoker to 225 degrees F. Add the wood chunks or chips, if needed, to achieve a thin blue smoke.
Prep the turkey. Remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Pat the turkey down on all sides with a paper towel. Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.
Butter the Bird. Cut the stick of butter into pads. Separate the skin from the breast and insert the butter pads under the skin evenly.
Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub.
Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.
Remove to a serving platter. Use an instant read thermometer to check the temperature of the turkey in the breast and thigh. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. You will be going off of the lowest reading you get from each side of the turkey. Once all temperatures are above 165 degrees F, it is time to remove the smoked turkey to a large platter or cutting board.
Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap with towels to insulate and keep the heat at a safe serving temperature.
**Cutting the turkey without allowing to rest could result in a dry turkey.
Enjoy! All that's left is to decide if you're a light or dark meat person, slice into that pretty bird, and get after it!