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Smoked turkey on a serving dish with garish around it
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Smoked Turkey

Smoked turkey is easier to make than you think. All it takes is a great brine or rub and enough time to let the smoker work its magic.
Course Meats
Cuisine American
Keyword smoked turkey, smoked turkey recipe
Prep Time 15 minutes
Cook Time 4 hours
Marinating Time 1 day
Total Time 1 day 4 hours 15 minutes
Servings 12 people
Calories 338kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • Create the dry rub by combining the salt, pepper, paprika, 21 Seasoning Salute, and garlic powder.
    Spices combined on a plate.
  • Rub the turkey generously with the spices. Apply the spices under the wings, skin, and every other area you can get to. Let the turkey "marinate" for 24 hours in the fridge.
    2 photos side by side in both a turkey is being rubbed with a dry seasoning
  • Stuff the turkey with a whole onion and whole apples. This adds great flavor to the turkey. Then, place the turkey in the smoker with the breast facing up.
    Turkey inside smoker.
  • Smoke the turkey for 30-40 minute per pound at 225°F. The smoke time depends on the size of the turkey. The turkey is ready once the internal temperature of the meat reaches 165°F. Let the turkey rest and cool for 15-30 minute before slicing. Enjoy!
    Turkey in a baking dish, ready to be served.

Nutrition

Calories: 338kcal | Carbohydrates: 9g | Protein: 47g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 1987mg | Potassium: 612mg | Fiber: 3g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 2.1mg | Calcium: 95mg | Iron: 3.6mg