How to Smoke your Turkey for the Festive Season
You should brine your turkey prior to smoking and you want your turkey to be around 12 lbs (5.5kg or less), although I have successfully cooked a 16 pounder in the smoker. Brining really does become “essential” for larger poultry like turkey, if you want tender, juicy turkey.
- 12 lb 12 lb 12 lb whole Turkey
- 0.25 cup 0.25 cup 0.25 cup Extra Virgin Olive Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Sea Salt, ground sea
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper, ground
- 1 Tbsp 1 Tbsp 1 Tbsp Paprika, mild
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp ground Ginger, powdered
- 0.25 lb 0.25 lb 0.25 lb Unsalted Butter
- 1 cup 1 cup 1 cup free range, organic Chicken Stock, or turkey stock
- 2 tsp 2 tsp 2 tsp Cajun Seasoning, or paprika
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Brine your turkey for a minimum 1 hour per pound in the refrigerator. Remove turkey from brining solution and dry totally with kitchen paper. Allow to come up to room temperature.
- Mix together the wet rub ingredients and apply liberally over the turkey. Prepare the butter baste. Place the turkey in the pre-heated smoker, following the manufacturer's instructions. I cooked at a temperature of 225 f (110 c) and I used Jack Daniels wood chips.
- Cook for approximately 30 - 40 minutes per pound basting the turkey with the prepared butter baste each hour. I used a meat thermometer to determine when to remove the turkey from the smoker. It needs to register 170 f (75 c) in the thick part of the thigh and 160 (71 c) for the breast. Allow to rest for at least 30 minutes to 1 hour before carving.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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