Description
A tender, slow-smoked turkey infused with a rich garlic and herb butter rub for maximum moisture and deep, wood-fired flavor.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- Applewood or cherry wood chips
Instructions
- Remove giblets from the turkey and pat the skin completely dry with paper towels.
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper until a smooth paste forms.
- Carefully separate the skin from the breast and thigh meat using your fingers. Stuff half of the herb butter directly onto the meat under the skin, and rub the remaining butter over the exterior of the bird.
- Preheat your smoker to 225°F (107°C) using applewood or cherry wood chips.
- Place the turkey breast-side up on the smoker grate and close the lid.
- Smoke the turkey until the breast reaches an internal temperature of 160°F (71°C).
- Increase the smoker temperature to 325°F (163°C) for the final 30-45 minutes to crisp the skin and reach a final internal temperature of 165°F (74°C).
- Remove the turkey from the smoker and let it rest for at least 30 minutes before carving.