Description
A succulent whole turkey slow-smoked with a rich garlic, rosemary, and thyme compound butter for a mahogany crust and tender meat.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- Apple or cherry wood pellets/chunks
Instructions
- Remove giblets and pat the turkey completely dry with paper towels.
- Combine softened butter, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.
- Loosen the skin over the breast and rub half of the herb butter directly onto the meat. Rub the remaining butter over the entire outside of the turkey.
- Preheat the smoker to 225°F (107°C) using fruitwood pellets or chunks.
- Place the turkey on the grill grates, breast side up, and smoke until the breast internal temperature reaches 160°F (71°C).
- Increase the smoker temperature to 325°F (163°C) to crisp the skin. Continue cooking until the breast reaches 165°F (74°C) and the thigh reaches 175°F (79°C).
- Remove the turkey from the smoker and let it rest on a carving board for 30 to 45 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Smoking
- Cuisine: American