Smoked turkey
Written by George Duran
Ingredients:
Whole turkey (12-14 lbs)
1/2 cup olive oil or melted butter
1/4 cup kosher salt
2 tbsp black pepper
2 tbsp hot paprika
1 tbsp garlic powder
1 tbsp onion powder
1 teaspoon cayenne pepper (optional)
1 cup apple cider or broth (for brushing)
Wood chips (apple, cherry, or hickory are recommended)
Instructions: Clean and pat the turkey dry. Remove giblets and neck if installed. Brush the turkey inside and out with olive oil or melted butter. Stir in salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Rub the seasoning mixture liberally all over the turkey, including under the skin and inside. Preheat smoker to 225-250°F. Add the wood pieces of your choice to the smoker for avor. Place the turkey breast on top of the smoker. Roast for about 30-40 minutes per kilo, maintaining smoking temperature. Baste with apple cider or broth every hour to keep the turkey moist. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. Use a meat thermometer for accuracy. Remove turkey from smoker and tent loosely with foil. Allow to rest for 20-30 minutes before carving.
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