Smoked Turkey Recipe And Dry Rub Recipe

This Smoked Turkey Recipe will be holiday dinner game changer! For years I have talked about smoking turkey well what better time to do that then March right? I opted to make up a dry rub recipe but a brine will be tried next time.  (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)

Now, this can be smoked in any type of smoker but I use a Smoke Hollow electric smoker.  I love that I can get this one to low heat to get the flavor into the food really deep.  like to do a low, slow smoke on mine so my heat doesn’t go over 130-150 degrees.  Now I like to use Smoker pucks in my electric smoker, and then a digital meat thermometer.  Below are my smoker essentials and must-haves that I personally use.

Smoke Hollow 30-Inch Electric SmokerBradley Smoker Apple Bisquettes 48 packEatSmart Precision Pro Digital Thermometer

Now if you are looking for a brine I would use my brine recipe from my Cornish Game Hen Recipe -> here.  I can’t wait to try to brine my next one when I brine mine I intend to at least two days before smoking the turkey.  This is my plans for Thanksgiving this year.  Plus we made the leftovers into amazing Smoked Turkey Noodle Soup and Smoked Turkey Chili as well.

Smoked Turkey Recipe And Dry Rub Recipe Ingredients:

• 1 20lb Turkey
• Avocado Oil
• Truffle Oil
• Montreal Steak Seasoning
• Garlic Salt
• Onion Powder
• Dried Parsley
• Fresh Ground Black Pepper
• Fresh Ground Pink Himyalians Salt

Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and MarinadesSpices with Built-in Grinder Trader Joes Lemon Pepper, Garlic Salt, Everyday Seasoning and Himalayan Pink Salt- Bundle with one of Each Kitchen NecessitiesTruffle Oil Selection Gift Set by TruffleHunter – Contains White Truffle Oil, English Truffle Oil, Black Truffle Oil (3 x 3.38 Oz) In a Presentation Gift Box – Kosher, Vegetarian, Vegan & Gluten Free

Smoked Turkey Recipe And Dry Rub Recipe Directions:

Thaw out your turkey

Remove the turkey from bag, you can choose to remove the innards I forgot and cooked the turkey as is. I ended up smoking the turkey neck really well.

Preheat your smoker and get a good smoke going, I brought mine up to 200 degrees and held that temperature for the whole smoke.

Now you can do this a couple of days beforehand or if you forget like I did do it a couple of hours before smoking the turkey.

Rub down your turkey with the oil so it is coated before you seasoning.

Sprinkle with the seasonings to your desired taste, this shows how well I coated my turkey.

Spray your smoker rack with a nonstick spray.

Place your turkey on the rack and put the rack in the smoker when the smoker has reached the temperature of at least 165, I poked mine in a couple of places to make sure it was to temp.

Allow to smoke, but remember to watch your water dish and your chips, pucks, or pellets as you smoking.

I smoked our turkey for 8 hours at 200deggrees and then removed the puck holder.

I kept the smoker at  200 degrees for the last hour.  Make sure to use a meat thermometer to make sure the turkey is cooked all the way thru.

Allow to rest and then enjoy!

What is your go to way to make turkey dinners?

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Smoked Turkey Recipe And Dry Rub Recipe

This Smoked Turkey Recipe And Dry Rub Recipe is perfect for any holiday dinner or just a weekend feast! Leftover smoked turkey is perfect for other dishes

Course Entree

Cuisine American

Keyword bbq, grilling, holiday dinner, smoked foods, Smoked Turkey, thanksgiving dinner, Turkey, turkey dry rub

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 15

Author Dave

Ingredients

• 20 lb Turkey
• Avocado Oil
• Truffle Oil
• Montreal Steak Seasoning
• Garlic Salt
• Onion Powder
• Dried Parsley
• Fresh Ground Black Pepper
• Fresh Ground Pink Himyalians Salt

Instructions

1. Thaw out your turkey 
   

2. Remove the turkey from bag,

3. Preheat your smoker and get a good smoke going, I brought mine up to 200 degrees and held that temperature for the whole smoke.

4. Rub down your turkey with the oil so it is coated before you seasoning. 

5. Sprinkle with the seasonings to your desired taste, this shows how well I coated my turkey.

6. Spray your smoker rack with a nonstick spray.

7. Place your turkey on the rack and put the rack in the smoker when the smoker has reached the temperature of at least 165,

8. Allow to smoke, but remember to watch your water dish and your chips, pucks, or pellets as you smoking

9. I smoked our turkey for 8 hours at 200 degrees and then removed the puck holder. 

10. I kept the smoker at 200 degrees for the last hour.  Make sure to use a meat thermometer to make sure the turkey is cooked all the way thru.
    

11. Allow to rest and then enjoy!