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5 from 3 votes

Smoked Turkey For Thanksgiving

A perfect smoked turkey is an absolute staple for Thanksgiving. Not only is it great for the holiday season, once you figure out your own personal formula for making a good turkey, you are going to want to have it as often as possible.

Prep Time15 mins
Cook Time7 hrs
Course: Main Course
Cuisine: American
Keyword: Smoked Turkey
Servings: 4
Calories: 160kcal

Equipment

  • Your favorite wood chips for smoking
  • Electric smoker

Ingredients

  • Turkey

  • Three tablespoons of olive oil

  • Three tablespoons of unsalted butter

  • Two cloves of minced garlic

  • Two tablespoons of thyme

  • One tablespoons of powdered sage

  • Two teaspoons of oregano

  • Two teaspoons of paprika

  • Two teaspoons of sea salt

  • Two teaspoons of cracked black pepper

  • One teaspoon of rosemary

  • One quartered apple

  • One quartered orange

  • One halved large onion

  • Half a cup of apple cider

  • Half a cup of water

Instructions

  • Begin by lining a drip pan and a water bowl with enough aluminum foil to make cleanup easier.

  • Preheat your smoker to 225 degrees Fahrenheit.

  • In another small bowl, mix together the olive oil and softened better.

  • Once that is ready, mix in the garlic and all the other herbs and spices.



  • Once you are ready, rub the inside cavity with a third of the mixture.

  • Stuff it further with the onion and fruits, and then rub the outside with the last of the fat mixture and herb blend.

  • Mix the apple cider and water together to fill the water pan up to its half-way point.

  • Use more apple cider if it needs to be filled more.

  • Afterwards, set the drip pan onto the next rack, just above your water pan in order to collecting the turkey drippings.

  • Fill your side tray with the wood chips.

  • Keep the tips of the turkey's wings tucked tightly underneath it.

  • Put the seasoned turkey in the middle rack of your smoker, and insert a digital thermometer into your bird's thigh.

  • Set your timer for roughly six to seven hours.

  • You want to give the turkey roughly 30 to 40 minutes per every pound.

  • Make sure that you get an internal temperature of about 165 Fahrenheit.

  • Check on the vent every hour.

  • Add more chips to the tray if you notice that the smoke is beginning to die down.

  • Also make sure that the water pan stays roughly around the halfway line, filling it with water and cider as you need.

  • Check the vent every hour for smoke.

  • Add more wood chips if the smoke has died down.

  • Be sure to check the water pan and add additional cider and water as needed as well.

  • Once you are done, remove the turkey, allowing to rest for at least 20 minutes before you begin carving.

  • Tent aluminum foil around it to keep moisture in.

Nutrition

Serving: 100g | Calories: 160kcal