Smoked Turkey Recipe
YIELD
1 (12 to 15 lb.) turkey
TIME
Active Prep: 10 min
Cook: 4 hours
INGREDIENTS
- 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:
- Santa Maria Sea Salted BBQ Rub
- TSM 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:
- Southern Gold Barbecue Sauce
- Alabama White Barbecue Sauce
- Hot Pepper Vinegar Barbecue Sauce
- Old-Fashioned Root Beer Barbecue Sauce
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NOTES
*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.
DIRECTIONS
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.
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NUTRITION
