📝 Description
This smoked turkey is ultra-juicy inside, beautifully seasoned, and slow-smoked until it develops a rich smoky flavor and golden mahogany skin. It’s perfect for holidays or any serious comfort-food feast.
😋 Flavor & Experience
Tender, juicy meat with a subtle smoky sweetness and savory herb butter finish. Every slice is moist, flavorful, and way better than oven-roasted turkey.
🛒 Ingredients
1 whole turkey (4–6 kg / 10–14 lb)
4–6 tbsp butter, softened
2 tbsp olive oil
2 tbsp salt (or dry brine mix)
1 tbsp black pepper
1 tbsp paprika (smoked preferred)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp thyme or rosemary
Optional brine (recommended):
1 gallon water
½ cup salt
½ cup brown sugar
Garlic, peppercorns, bay leaves
👨🍳 Step-by-Step Instructions
Brine the turkey (best step)
Soak turkey in brine for 12–24 hours. Rinse and pat dry.
Season & butter rub
Mix butter, olive oil, and spices. Rub all over turkey (including under skin if possible).
Preheat smoker
Set smoker to 110–120°C (225–250°F) using wood like hickory, apple, or cherry.
Smoke slowly
Place turkey in smoker. Cook 30–40 minutes per kg (13–15 min per lb).
Check temperature
Turkey is done at 74°C (165°F) in the thickest part of the breast.
Rest the meat
Let rest 20–30 minutes before carving to keep it juicy.
Serve
Slice and serve with pan drippings or extra herb butter.
⏱️ Time
Prep: 20 min (+ brine 12–24 hrs) | Cook: 4–6 hrs | Total: up to 1 day
🔥 Nutrition (approx per serving)
Kcal: 320 | Protein: 45g | Servings: 10–12
