Smoked Turkey Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 30

Cook Time: 6

Total Time: 6 30

Servings:

Calories: 549kcal

Cook this tasty turkey in a smoker box on the grill, to make a flavorful, spice-rubbed whole turkey that's perfect for Thanksgiving and holidays.

Remove the turkey from the refrigerator 1 hour before roasting.
12 pound whole turkey
Soak the wood chips in water for at least 30 minutes prior to cooking.
Preheat the grill to medium heat (350-375°F).
Fill the smoker box with wood chips. Place the smoker box on the grill.
Pat the turkey dry with paper towels.
Remove the neck and giblets.
Combine the spices and olive oil to form a paste, and rub it all over the turkey, including under the skin of the breasts.
2 tablespoons kosher salt, 2 tablespoons brown sugar, ½ tablespoon smoked paprika, ½ tablespoon ground sage, ½ tablespoon dried rosemary, ½ tablespoon dried thyme, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon ground black pepper, ½ cup olive oil
Turn the heat down to low (225-250°F).
Turn off half of the burners on the grill and place turkey over the unlit burners.
Grill the turkey over indirect heat for about 30 minutes per pound (about 6 hours total).
Check the turkey a few times throughout cooking and spritz it with apple cider or chicken broth from a spray bottle. If the skin is becoming too brown, loosely cover the turkey with tin foil.
1 cup low-sodium chicken broth
Check the temperature at the meatiest part of the thigh or breast to ensure it has reached 165°F.
Remove the turkey from the grill, and loosely cover the it with foil. Let it rest for at least 30 minutes before carving.

Adjust smoking time to the size of your turkey. Estimate 30 minutes of cooking, per pound of turkey.
If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
Check the turkey throughout the cook time, to be sure it’s not cooking or browning too quickly.
Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165F when inserted into the middle of the breast and thigh.
Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 30 minutes. This allows the juices to redistribute and not escape when it is carved.

Storage: Store smoked turkey in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.