How to Smoke A Whole Turkey

• Gluten free

• Meat

  • 1 17 lb. fresh whole turkey, Fresh Whole

• Produce

  • 1 tbsp Garlic powder

• Baking & Spices

  • 1 tbsp Black pepper, ground
  • 1 tbsp Black pepper, Cracked
  • 1/3 cup Kosher salt
  • 1/2 tbsp Paprika
  • 1 tbsp Truvia brown sugar blend or brown sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Butter

Found on blackberrybabe.com

Description

Ingredients

• 1 17 lb. Fresh Whole Turkey, neck and giblets removed
• 1/4 cup olive oil
• 1 TB ground black pepper
• 1 TB garlic powder
• 1/2 TB paprika
• 1/4 cup butter, softened
• 1/3 cup kosher salt
• 1 TB cracked black pepper
• 1 TB Truvia® Brown Sugar Blend or brown sugar

Directions

• Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet. Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours. Preheat smoker to 300°F. Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika. Smoke at 275-300°F for about 4 hours or until internal temperature reaches 165°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan.