Smoked Turkey Ala Carte Recipe
Rubbed in our signature spices and slow smoked (vacuum packed in a sous vide bag for easier, juicier reheat)
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Ingredients
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Rub and Smoking Ingredients
Method
Preparation and Cooking
- 1
Prepare the Turkey
Clean the turkey thoroughly, removing any innards. Pat dry with paper towels.
- 2
Make the Rub
In a bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper to create a smooth rub.
- 3
Apply the Rub
Generously apply the rub all over the turkey, making sure to get under the skin where possible. Let the turkey marinate in the refrigerator for at least 4 hours, preferably overnight.
- 4
Prepare for Sous Vide
After marination, place the turkey in a vacuum-seal bag and seal tightly. Make sure to remove as much air as possible.
- 5
Sous Vide Cooking
Fill a sous vide container with water and set the temperature to 165°F (74°C). Submerge the vacuum-sealed turkey in the water bath and cook for 6 hours.
- 6
- 7
Rest and Serve
Remove the turkey from the smoker and let it rest for at least 15 minutes before slicing. Serve warm.