Name: Smoked Turkey Recipe
Total time: 170 min
Yield: 8
Cuisine: Turkish

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

You'll need to start early,  but brining and smoking your holiday turkey ensures a moist,  tender,  and flavorful bird at the center of your buffet. If you've never smoked a turkey before,  try this! you'll never want to cook turkey any other way.

How to make Smoked Turkey Recipe

Kristie Sullivan, Phd

Crawler

Turkish

<p>You'll need to start early,  but brining and smoking your holiday turkey ensures a moist,  tender,  and flavorful bird at the center of your buffet. If you've never smoked a turkey before,  try this! you'll never want to cook turkey any other way.</p>

Non Vegetarian

4.5 kg whole whole turkey

5 stems fresh rosemary, about 3" long

2 tbsp Italian seasoning

2 tsp salt

1 tsp ground cumin

1 tsp ground black pepper

1 tsp onion powder

3 tbsp olive oil

1.9 liters water

180 ml salt

120 ml Italian seasoning

120 ml unsweetened apple juice

To brine the turkey,  mix the water and the salt in a pot and place on low heat.   stir the mixture until the salt is dissolved.  remove from heat and add the italian seasoning and apple juice,  if using,  to the mixture. 

step 1

Place the turkey in a large stockpot or roasting pan and completely cover the turkey with the saltwater mixture,  adding additional water if necessary.  refrigerate for 16 to 24 hours.   if you do not have sufficient refrigerator space,  you may place the stockpot containing the turkey and saltwater mixture in a cooler,  surrounding the stockpot with ice,  keeping the turkey below 40f (5c) for the duration of the brining process. 

step 2

Remove the turkey from the brine water and pat dry or allow to air dry uncovered in the refrigerator. 

step 3

Create a rub for the turkey by mixing the italian seasoning,  salt,  cumin,  pepper,  and onion powder into a bowl.  set aside. 

step 4

Gently separate the skin of the turkey from the meat by sliding your fingers between the skin and the breast,  being careful not to tear the skin.   evenly distribute the rosemary stems between the skin and the breast meat. 

step 5

Coat the outside of the turkey with olive oil.  then sprinkle the seasoning rub evenly over the turkey. 

step 6

Prepare the smoker by bringing the temperature to 325f (175c).  add wood chips to the smoker,  preferably applewood,  but other fruit woods or hickory can be used.  place the turkey on the grate breast side down and position a pan under the grate to catch drippings.  smoke at 325f (175c) for 2  to 3 hours or until the internal temperature of the turkey reaches 165f (74c). 

step 7

Once the turkey is thoroughly cooked,  wrap it in foil,  tenting it slightly at the top.  allow the turkey to rest for 20-30 minutes before slicing. 

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Diet Doctor

Smoked Turkey