Smoked Turkey With Herb Dry Rub

• Meat

  • 1 12-pound whole turkey, whole

• Produce

  • 2 tbsp Garlic powder
  • 2 tsp Rosemary, dried
  • 2 tsp Sage, dried
  • 1 tsp Thyme, dried leaves

• Baking & Spices

  • 2 tbsp Kosher salt
  • 2 tbsp Pepper, coarse ground

• Drinks

  • 1 Apple juice

• Dairy

  • 1 tbsp Butter

• Other

  • Chipped Applewood

Found on theloghomekitchen.com

Description

Ingredients

• 1 12-pound whole turkey, completely thawed (if frozen), rinsed, and pat dry with paper towels
• 1 tablespoon butter, divided in half
• Chipped Applewood
• Apple Juice, enough to fill pan of smoker, depending on model and type
• For the dry rub:
• 2 tablespoons kosher salt
• 2 tablespoons coarse ground pepper
• 2 tablespoons garlic powder
• 2 teaspoons dried crushed rosemary
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried crushed thyme leaves

Directions

• In a small bowl, whisk together the dry rub ingredients and set aside.
• Line a large cookie sheet with foil and place the turkey on top.
• Separate the skin over the breast with your fingers.
• Insert pats of butter in the center of each side as far toward the back as you can.
• Rub herb mixture evenly over all sides of turkey.
• Allow turkey to come to room temperature.
• Meanwhile, fill pan in bottom of smoker with apple juice to the maximum level.
• Fill the wood chamber with applewood. Insert and lock closed.
• Set and preheat smoker temperature to 270 degrees.
• When ready, place turkey directly on a rack so it sits centered in the smoker.
• Insert an internal temperature (if available on unit) at this time.
• Shut door and leave closed.
• Continue to add wood chips every 45 minutes.
• After 2½ hours, check internal meat temperature with a probe.
• Continue cooking until the internal temperature reaches 170 degrees.
• When done, remove turkey from smoker and place on rack in a foil lined sheet.
• Allow to rest for 30 minutes before carving.