This is the only smoked turkey recipe you will ever need.
After the turkey is brined, carefully loosen the skin and rub softened butter underneath.
This is the key to juicy, full-flavored meat.
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
We suggest hickory chips to give the smoke a classic flavor.
Instead, remove the turkey at 155 F, and cover loosely with foil.
The meat will continue to “cook” as it rests and will remain tender and juicy.
Credit: GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: TORIE COX
Ingredients
Herb Rub
1(12- to-14-lb.)
Pat turkey dry with paper towels.
Rub 1 tablespoon herb rub in cavity.
Reserve 1 tablespoon herb rub, and sprinkle outside of turkey with remaining herb rub; rub into skin.
Chill turkey, uncovered, 10 to 24 hours.
Stir together butter and reserved 1 tablespoon herb rub.
Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin.
Replace skin, securing with wooden picks.
Maintain temperature inside smoker 15 to 20 minutes.
Place hickory chips on coals.
Remove turkey from smoker, cover loosely with heavy-duty aluminum foil, and let stand 20 minutes before slicing.
