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Slow Smoked Turkey

homebbq's picture
Smoked turkey is a delicacy which most people love. It is a holiday food, a thanksgiving food and smoking turkey is simple, easy and all you need to do is follow the instructions. Make a perfect turkey for the special meal.
Ingredients
  Turkey 12 Pound
  Lemon juice 2 Tablespoon
  Kosher salt 1 Tablespoon
  Mint leaves 4
  Rosemary sprigs 3 Bunch (300 gm)
  Thyme leaf 3 Bunch (300 gm)
  Rosemary leaves 3
  Thyme leaves 3
  Onion 2 Large
  Basil leaves 3
  Onions 2 , quartered
  Celery hearts 2
Directions

GETTING READY
1. Brine the turkey for 12 hours.

MAKING
2. Squeeze lemon juice in the cavity of the turkey.
3. Rub kosher salt in the cavity.
4. Put the herbs inside the cavity.
5. Add quartered onions and seal the cavity with foil.
6. Sprinkle olive on the outside of the turkey.
7. Coat the rib rub on the turkey.
8. Place it in the smoker heated at 350 F for 15-20 minutes.
9. The turkey should be golden brown from outside.
10. Let it rest for 15 minutes.

SERVING
11. Remove the foil. Cut the legs.
12. Slice the turkey and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty, Juicy
Method: 
Smoking
Interest: 
Holiday
Ingredient: 
Turkey
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
24
This is no ordinary turkey. Watch this video, follow these detailed steps and you will never have a dry, stringy, boring whole bird again. Indeed this smoked turkey is much more flavorful and succulent than an oven roast one, and this particular recipe gets rave reviews at holiday dinners and special occasions. You will probably get an applause when you put down this bird on the table!

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11 Comments

aparna.priya's picture
nice tips about smoking turkey. I don't have any smoker, so is it ok if I barbecue my turkey? will it taste good..?
homebbq's picture
Hi, Sorry, to me a smoker is barbecue.. ;-) But, if you are referring to a grill (gas or charcoal), yes you can. You want to cook it indirect, meaning your heat on one side, and your meat on the other. Its a bit more difficult to maintain a consistent heat on a grill, but it can be done. Kevin HomeBBQ.com
tanya3286's picture
I have heard that soaking your wood chips that are used for smoking in a flavorful liquid of choice like, cider, wine, whiskey or anything else actually imparts a hint of that flavor to the smoked item...is that right??
homebbq's picture
Hi Tanya, The answer is yes, and I would highly recommend giving things like this a try yourself, and you decide how you prefer it. When I craft a recipe for competition, or for friends and family I approach it the same way. I personally prefer to put my flavors into the meat, using rubs, marinades, injections and brines, and I keep my smoke flavor consistent. This way, its much easier to predict my results, and be more consistent in competition. Kevin HomeBBQ.com
shantihhh's picture
You can smoke meats etc using a barbecue preferably over wood or charcoal. You even can sort of smoke using a cedar plank and lay the fish on top and use soaked wood chips for additional flavour. A real smoker is an enclosed smoker. We get together with a barbie champ and ex-prez of barbecue association and he has a huge smoker. Looks like a safe! Meats taste so amazing after about 8+ hors. Nothing like pulled pork that has been smoked. Our son has an electric smker-uses wood chips in a bowl of hot water under the meats. This works but brining and mops give more flavour as it doesn't have the wood smoke flavour. We use a charcoal/wood smoker. Looks like an oil drum on it's side. It has an off set firebox. There are even stove top smokers that work great for smaller items.
Ginger.Rose's picture
This is an amazing recipe for smoked turkey and I think a smoker is best option as grill is tooo small to cook the large bird. I just wanted to know that, is it true that Hickory wood generates a more even smokiness than others?
homebbq's picture
Hi, thanks for the comment.. You could use a grill, just cook indirect (heat on one side, and meat on the other), but a smoker is best, because you have better temp control. Hickory is a stronger smoking wood, on a turkey you would need to be careful using hickory, to not use too much. On poultry apple, oak, and cherry work real well also.
Anonymous's picture
Hey Chef! The herb stuffed Smoked Turkey Recipe seems to be a flavorful meal to me...while placing the turkey inside the smoker do we need to make small perforations over the body, so that the lemon juice is easily soaked in? or it isn't that necessary?
homebbq's picture
Hey thanks for the comment. No, do not put holes in the meat. The lemon juice is an acid, the whole purpose of using it is not for flavor, but it will be what helps the flavors absorb better into the meat.
foodpsychologist's picture
The rich brown glossy meat of the smoked turkey is really very very tempting even to a vegan like me ! Could you suggest a good dipping sauce for this ?
aparna.priya's picture
Hey chef, thanks for posting such a mouth-watering recipe! Last weekend, I tried this and everyone at home became a fan of yours turkey recipe. Keep posting :))