Recipe: Smoked Turkey
Whether it's Thanksgiving or the middle of summer, smoked turkey is always a crowd pleaser. You can season a smoked turkey with any of your favorite BBQ rubs. Serve it with sides that also have a barbecue twist, like BBQ street corn, grilled green beans, jalapeno gravy, and fried pies.
- 1 (12 to 15 lb.) turkey, fresh or defrosted if frozen
- 16 oz. Brining Mix, optional*
- 24 to 30 tsp. Cue Glue (about 2 tsp. per pound meat), optional*
- 2 Tbsp. Salt & Pepper Tableside Seasoning
- 12 to 15 tsp. choice of seasoning (about 1 tsp. per pound meat)
Staff favorites for seasoning smoked turkey include:
- Gourmet Santa Maria Sea Salted BBQ Rub
- Team Sweet Mamas KC Style Rub
- Black Hills BBQ Seasoning
- Peruvian Chile Lime Seasoning
- Tiny Town Turkey Rub
Try it with one of our Small Batch BBQ Sauces:
- Alabama White Barbecue Sauce
- Old-Fashioned Root Beer Barbecue Sauce
- Hot Pepper Vinegar Barbecue Sauce
- Southern Gold Barbecue Sauce
*For juicier turkey, brine the whole turkey for 1 hour per pound before smoking it; use our Brining Mix and follow the easy brining instructions. Savory’s ‘Cue Glue helps BBQ seasoning stick better to smoked and grilled proteins and seal in flavor. When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.
If brining, prepare brine using Brining Mix instructions and brine turkey breast for 1 hour per pound in the refrigerator. Pat turkey dry and coat with ‘Cue Glue if using. Sprinkle all sides with salt & pepper then choice of seasoning. Prepare smoker with wood of choice and heat to a temperature of 225 to 250 degrees. Place turkey in the smoker and smoke until the internal temperature of the thickest part of the breast reaches 165 degrees; about 3 to 4 hours depending on the size of the breast. Remove breast from smoker and let rest for 30 min. before slicing.