Recipe: Smoked Turkey

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Today's special is the smoked turkey. This delightful recipe is simple and quick to prepare.

All you need are 11 ingredients and the readiness to follow 14 easy steps.

• 10-15 lb Turkey
• 4 Sticks Salted Butter
• Coarse Black Pepper
• Lemon Juice
• Garlic Powder
• Fresh Parsley (2 stems, then a handful finely chopped)
• Sweet BBQ Rub (I'm using a Maple Bacon Rub)
• 2 Large Onions
• 2 Celery Stems
• Hickory Wood/Pellets
• Butcher's Twine

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Foods loaded with vitamins, minerals, fibers, and antioxidants are key to strengthening our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

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In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "smoked turkey".

• Thaw turkey in the fridge before cooking. Thawing takes 24 hours per every 5lbs of turkey.
• Preheat Smoker to 250-275°F and high smoke

  

• Chop onions into 1/4's, leaving skin on. Next clean the Celery sticks with cold water and finely chop fresh Parsley (leaving only 2 full stems whole, set those aside)

  

• Melt 2 Sticks of butter and mix it with finely chopped parsley, garlic powder, black pepper and lemon juice to taste. This will be your turkey injection.

  

• Inject the turkey by accessing the different parts under the skin. The goal is to not poke through the skin if possible. Make sure to inject the breasts, thighs, wings and legs.

  

• Stuff the turkey with the onion and celery. This will both help the turkey hold it's form and also Infuse aromatics.

  

• Using the butcher's twine, wrap the turkey to hold it's shape, using the legs to close the hole with the onions and celery.

  

• Place turkey on an upright rack and dab the turkey with paper towel to dry it. Season moderately with your sweet BBQ rub (I'm using Maple Bacon Rub) and make sure to get it on all sides and top. You can ignore the bottom.

  

• Place the extra 2 parsley stems on a separate rack. These will smoke alongside the turkey to fully dry out.

  

• Place turkey and parsley stems into the smoker. Smoke for 1.5 hours.

  

• When approaching the 1.5 hour mark, melt more butter and add some garlic powder and black pepper with it. Brush all sides lightly with the mixture to help the turkey stay nice and moist at the 1.5 hour mark. Close and smoke for another 30 minutes.

  

• After 30 more minutes have gone by, open your smoker and rotate your turkey 180°. This will help promote even cooking and stop the breast from getting too far ahead of the legs/thighs. Smoke for 1 hour or until your turkey breast hits an internal temperature of 165° and the thighs hit an internal temperature of around 180°.
• Remove everything and let the turkey rest for 15 minutes. Once it's done resting, crumble the leaves of the smoked parsley stem on top for garnish.

  

• Carve and eat!

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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