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| Super Easy Smoked Turkey |
"Foolproof smoked turkey recipe with tender and juicy results!"
Ingredients :
- 1 (12 pound) whole turkey, thawed if frozen, neck and giblets removed
- 3/4 cup kosher salt
- 3/4 cup unsalted butter, melted
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 7H55M |
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- Place turkey in a roasting pan. Rub salt all over and inside turkey. Let sit for 1 hour.
- Preheat smoker to 250 degrees F (120 degrees C). If your smoker is equipped with a water pan, fill it.
- Rinse salt off turkey and pat dry with paper towels. Return to roasting pan and baste with melted better. Cover with aluminum foil and place in smoker.
- Cook for about 3 hours; remove aluminum foil. Continue to cook, uncovered, until an instant-read thermometer inserted into the thickest part of the turkey thigh reads 165 degrees F (74 degrees C), 3 to 3 1/2 hours.
- Remove turkey from the smoker and tent with aluminum foil. Let it rest in a warm area before slicing, 45 to 60 minutes.
Notes :
- A gas smoker is used in this recipe. Pecan is the primary wood I use in my smoker. Charcoal can be used as well.
- Check the water pan every 2 to 4 hours and add hot water as needed. Add damp wood chips as needed to maintain cooking temperature at 250 degrees F (120 degrees C).
- This method works with turkeys weighing 12 to 20 pounds. Increase cooking time to reach safe internal temperature, approximately 30 minutes per pound.
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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