Smoked Turkey
A few years ago, I started to make two turkeys every Thanksgiving, smoking one and deep frying the other. We have fans of both, so now I need to do both every year. This smoked turkey has deep flavor and cooking it outdoors keeps the oven available for other dishes.
Smoked Turkey
Ingredients
- A 12-15# turkey works the best
- Turkey injection – I like to use a butter based injection.
- Seasoning of your choice
Instructions
- Inject the turkey the night before to give the meat time to marinate.
- Spatchcock the turkey by cutting out the backbone and flattening the bird on your cutting board.
- Oil the turkey inside and out, and season liberally.
- Get your smoker set up and started with your choice of wood.
- When the smoker is up to the proper temp, put your turkey on and cook to the proper temp – my smoker will take 4-5 hours.
- Remove when the turkey is 165 degrees F in the dark meat.
- Tent with foil and let stand for 20 minutes before carving.