Step-By-Step Guide

Smoked Turkey

perfectly juicy every time

First Time Turkey Smoker?

This recipe is easy enough for a novice to do. Rubbed with a Sweet ‘n Spicy Maple Spice Rub, then stuffed with citrus and smoked for the perfect juicy turkey every time.

1. Prep Turkey

Once thawed, remove turkey from it’s packaging and drain water out of the cavity. Remove the giblets and neck. Pat the turkey dry using a paper towel and place on an aluminum roasting pan breast side up.

2. Make Spice Rub

To a medium bowl add smoked paprika, garlic powder, dried thyme, cumin, coriander, dried rosemary, ancho chili powder, salt, pepper and maple syrup. Using a spoon, mix together until combined.

3. Season Cavity

Season the cavity of the turkey (the hole) with salt and pepper!

4. Coat Outside

Using your hands, evenly coat the entire turkey with the homemade turkey spice rub.

5. Add Butter

Using your fingers, separate the skin from the meat of the turkey. Stuff butter equally under the skin on both turkey breasts.

6. Add Citurs

Stuff the cavity with oranges and lemons.

7. Add Broth & Veggies

Add chicken stock, vegetables and fresh herbs to the bottom of the pan. This will catch all the drippings which is LOTS of flavor and great to use on the turkey as you baste it through the roasting process.

8. Prep Smoker

Clean the smoker before smoking your turkey. Remove any ash and clean the grates. Fill your smoker halfway full with half apple wood and half cherry wood. Heat smoker to 275°-300°F.

9. Start Smoking

Place your prepared turkey in aluminum roasting pan over indirect heat, so it doesn’t burn the bottom of the bird. Place the turkey in the smoker uncovered. Close smoker and cook for 45 minutes.

10. Baste Turkey

With the drippings and broth from the bottom of the pan. Make sure you cover every part of the bird; this will help with browning and add flavor! Continue to baste Turkey every 30 minutes for another 1.5 hours during this roasting process.

11. Temperature Check

Start checking your turkey's temperature in the thickest part of the thigh. Remove turkey from the oven when the thermometer reads 165°F.

12. Let It Rest

Cover your turkey with a tin foil tent and let sit for 15 minutes. The safe temperature to serve is 165 degrees F for the thigh and 180 degrees F for the turkey breast.