Brad's Smoked Turkey (dry rub)
2018-11-07 17:29:07
Once you go smoked, you’ll never go back!
In our household, my wife has never cooked a turkey in the oven. It’s always been my gig and it’s always been in a smoker.
This is my preferred recipe as it’s the easiest to prepare, you use a lot less ingredients and it’s done in no time!
This recipe is dependent on maintaining a smoker cabinet temperature of 275 degrees where the turkey only takes 3 hours to cook! No need to wet-brine because it won’t be in the smoker that long.
Ingredients
- 12-14 lb. natural turkey (no butter added, no injection)
- ½ cup light brown sugar
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 3 Tablespoons Kosher salt
- 4 Tablespoons black pepper
- Hickory wood chunks (the large chunks smoke longer than chips)
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Instructions
- Don’t bother soaking the wood chips. It’s a waste of time and produces a gray smoke instead of white smoke.
- Combine all spices in a bowl and whisk to blend thoroughly.
- Separate the skin from the breast and thigh/leg area. Rub exposed meat with the spice mixture then rub all over the skin of the turkey and inside the cavity.
- Refrigerate turkey for 24 hours or overnight.
- Fill chip pan with hickory and flavor pan with water.
- Place turkey “breast up” in preheated smoker (275 degrees), ensuring a drip pan is in place if you want to use the drippings for gravy.
- Smoke turkey, beginning on its back.
- At about 1 ½ to 2 hours, flip the turkey over onto its breast (now all the flowing juices will run into the breast meat). The gizzards should be done – if you smoke those for chopping up in your stuffing and this is an excellent time to collect drippings for gravy.
- At the 3 hour point, temp the meat with a meat thermometer at the deepest part of the breast and the thigh/leg joint. A properly cooked whole chicken/turkey should temp to 165 to 180 degrees.
Notes
- Serving Size 6 oz. mixed, white/dark meat.
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