Smoked turkey is a delicious and moist treat in comparison to the usual oven-baked turkey. A smoked turkey has unique flavors you won’t normally find in a traditional turkey. Smoked turkeys typically have a pinkish color to them making you think it might not quite be cooked enough. Don’t worry; it is due to the chemical process that occurs during smoking.
Smoking a Turkey Breast
Thaw turkey completely. Take out the giblets and neck from inside the body of the turkey. Rinse the entire turkey in cold water. It’s important to clean the inside and outside of the turkey.
Combine all ingredients, except for the butter, to make the turkey rub. The butter will be added after the turkey is on the smoker.
Lay turkey flat in roasting pan or on a cutting board. Gently start to rub the seasonings all over the turkey. The oil will help give the turkey a nice color and keep some of the moisture inside the meat while smoking.
Add oil to the grill grates to make sure the turkey doesn’t stick during the smoking process. Heat the smoker with a mixture of oak and mesquite chips to about 240 to 250 degrees.
Set the turkey in the smoker. It will need to smoke for about four to five hours. Typically it needs 30 to 40 minutes per pound. Once the thermometer reaches 170 degrees F, it is time to remove the turkey from the smoker. Let the turkey sit for about 30 minutes to absorb some of the juices and cool enough to be sliced.
- Leave the skin on because it protects the meat from drying out as it smokes.
- Rub the turkey with some melted butter a few times during the smoking process.