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Ingredients
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Turkey Preparation
Method
Turkey Preparation
Thaw the Turkey
If using a frozen turkey, ensure it is completely thawed before preparing. This may take several days in the refrigerator.
Brine the Turkey (Optional)
For enhanced flavor, brine the turkey in a mixture of water, salt, and spices for 12-24 hours prior to smoking.
Prepare the Turkey
Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
Apply Olive Oil
Rub the entire turkey with olive oil to help the seasoning adhere.
Season the Turkey
In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, thyme, rosemary, and sage. Rub this spice mixture all over the turkey, inside and out.
Prepare for Smoking
Let the seasoned turkey sit at room temperature for about 30 minutes while you prepare your smoker.
Smoking Process
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak applewood chips in water for at least 30 minutes before using.
Add Wood Chips
Drain the soaked applewood chips and add them to the smoker box.
Smoke the Turkey
Place the turkey on the smoker rack, breast side up. Smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
Monitor Temperature
Use a meat thermometer to monitor the internal temperature of the turkey during smoking.
Rest the Turkey
Once done, carefully remove the turkey from the smoker and let it rest for at least 20-30 minutes before carving.