Smoked Turkey
By George Duran
raw material:
1 whole turkey (12-14 pounds)
1/2 cup olive oil or melted butter
1/4 cup kosher salt
2 tablespoons black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup cider or apple puree (for brushing)
Wood chips (we recommend apple, cherry, or hickory)
Instructions: Wash and pat dry the turkey. Remove the giblets and neck, if any. Rub the turkey inside and out with olive oil or melted butter, along with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub the seasoning mixture all over the turkey. Including under the skin and inside the cavity. Preheat the smoker to 225-250°F. Add wood chips of your choice to the smoker for a delicious treat. Place the turkey breast side up on the smoker rack. Smoke approximately 30-40 minutes per pound to maintain the smoker’s temperature. Top each with apple cider or broth. hours to keep the turkey moist. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. Use a meat thermometer for accuracy. Remove the turkey from the smoker and tent with foil. Let it sit for 20-30 minutes before carving.
