The Smoked Turkey cooks at such a low temperature for such a long time -basting itself continuously- that it doesn't have a chance to get dry and boring. The smoke delivers incredible flavour, making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary.
Prep Time 15minutes
Cook Time 6hours
Total Time 6hours15minutes
Author Rebecca Lindamood
1whole turkey12 to14 pounds, fresh or thawed if frozen, giblets and neck removed and reserved for another purpose
For the aromatics:
2yellow onionshalved, papery skin removed
3fresh applesstems removed and cut into wedges
3clovesgarlicpulled apart, papery skins removed, but left in the peel
Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
The day of smoking, heat your smoker to 250°F according to manufacturer's instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat. Use silicone oven mitts or two sets of tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.