Smoked Thanksgiving TurkeyMake this year's smoked Thanksgiving turkey one to remember with this quick and easy recipe. Heck, you don't even have to wait for the holidays...it's great anytime of year at all! After a few easy steps, in a couple of days you'll have a wonderfully smoked turkey. Smoking Your Thanksgiving TurkeyPrepare the Turkey for BriningAll that need to be done here is to remove the excess fat deposits attached around the edges of the skin, then remove the giblets and neck from the body cavity. Rinse the bird inside and out with cold water. Carefully separate the skin from the breast, being careful not to tear it. This'll make it easier for the brine to get into the breast meat. And later, you'll season the breast with a wet rub mix, then cover it up with the skin.Brine the Turkey
Season the Turkey With Wet Rub Two tablespoons of paprika, two tablespoons of onion powder, one tablespoon salt and 1 teaspoon of garlic powder are combined with enough vegetable oil to make a paste. Rub the paste on the exposed breast meat, then pull the skin back over and secure it with toothpicks. Rub the remaining wet rub on the entire outer surface of the turkey.
Smoked Thanksgiving Turkey - Smoke It! Heat your smoker up to 250 degrees Fahrenheit, using apple wood or pear wood for smoke. Baste the turkey with melted butter several times as it cooks in the smoker. Figure on it taking about 30 minutes per pound, more or less. When the temperature of the thigh reaches 175F, it's time to remove it from the smoker. Wrap the turkey loosely in aluminum foil, then in a couple of large towels and place it in a clean, dry cooler. Leave it there for a couple of hours to rest before serving.If you enjoy eating turkey, you'll really enjoy eating the smoked Thanksgiving turkey made with this recipe. I hope you enjoy it as much as I do. Or go home, to Smoker Cooking
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