Smoked Turkey
By George Duran
Substances:
1 entire turkey (12-14 lbs)
1/2 cup olive oil or melted butter
1/4 cup kosher salt
2 tbsp black pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (elective)
1 cup apple cider or broth (for basting)
Wooden chips (apple, cherry, or hickory really helpful)
Directions: Rinse and pat the turkey dry. Take away giblets and neck if included. Rub the turkey in and out with olive oil or melted butter. Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if utilizing). Generously rub the seasoning combination everywhere in the turkey, together with below the pores and skin and contained in the cavity. Preheat the smoker to 225-250°F. Add your chosen wooden chips to the smoker for avor. Place the turkey breast-side up on the smoker rack. Smoke for about 30-40 minutes per pound, sustaining the smoker temperature. Baste with apple cider or broth each hour to maintain the turkey moist. The turkey is completed when the inner temperature reaches 165°F within the thickest a part of the breast and 175°F within the thigh. Use a meat thermometer for accuracy. Take away the turkey from the smoker and tent loosely with foil. Let it relaxation for 20-Half-hour earlier than carving.
