Smoked turkey
By Georges Duran
Ingredients:
1 whole turkey (12-14 lb)
1/2 cup olive oil or melted butter
1/4 cup kosher salt
2 tablespoons of black pepper
2 tablespoons of smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup apple cider or broth (for drizzling)
Wood chips (apple, cherry or hickory recommended)
Instructions: Rinse and dry the turkey. Remove the giblets and neck if included. Rub the turkey inside and out with olive oil or melted butter. Mix together salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub the seasoning mixture generously all over the turkey, including under the skin and inside the cavity. Preheat smoker to 225-250°F. Add wood chips of your choice to the smoker for added flavor. Place the turkey breast side up on the smoker rack. Smoke for approximately 30 to 40 minutes per pound, maintaining smoker temperature. Baste with apple cider or broth every hour to keep the turkey moist. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. Use a meat thermometer for greater accuracy. Remove the turkey from the smoker and cover loosely with foil. Leave to rest for 20 to 30 minutes before cutting.
