Ingredients
Equipment
Method
- Pat the turkey dry with paper towels.
- Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Rub the spice blend all over the turkey, getting into every nook and cranny.
- Let the turkey sit uncovered in the fridge overnight.
- Preheat your smoker to 275°F.
- Soak your wood chips in water for about 30 minutes before adding them to the smoker.
- Place the turkey breast-side up on the smoker rack.
- Every hour, brush the turkey with a mix of melted butter and apple cider vinegar.
- After about 4–5 hours, check the internal temperature with a meat thermometer, aiming for 165°F in the thickest part of the breast.
- Remove the turkey from the smoker and let it rest for 20 minutes before carving.
Nutrition
Calories: 350kcalCarbohydrates: 1gProtein: 40gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 500mgCalcium: 1mgIron: 6mg
Notes
To avoid dry turkey, always brine it beforehand. A simple saltwater brine for 12 hours works wonders.
Resist the urge to constantly open the smoker lid, as this will lose heat and smoke.
For extra juiciness, inject the turkey with melted butter, chicken broth, and a splash of hot sauce before smoking.
Let leftovers cool completely before storing in airtight containers in the fridge for up to 4 days or wrap tightly for freezing up to 3 months. Avoid microwaving for reheating; slice and warm in the oven.
Tried this recipe?Let us know how it was!