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Thanksgiving Turkey

This smoked Thanksgiving Turkey will impress all the guests around your table. Marinated with a salty herb dry rub and injected with melted butter, it is so tender and delicious.
Course Dinner, Main Course
Cuisine American, BBQ
Prep Time 18 hours
Cook Time 2 hours 20 minutes
Total Time 20 hours 20 minutes
Servings 8
Author Keegan

Ingredients

  • 12-14 lbs Whole Turkey

Herb Lov'n Dry Rub

  • 1 Tablespoon Seasoned Salt
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Ground pepper
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Thyme
  • 1 Tablespoon Oregano
  • 1/2 Tablespoon garlic powder

Injection Mixture

  • 5 Tablespoons Butter
  • 3 Tablespoons Light Olive Oil or other light vegetable oil
  • 3 Tablespoons Apple Cider Vinegar

Instructions

  1. Mix Herb Lov'n Rub several days before you smoke the turkey. 

  2. The day before: Clean Turkey, removing any giblets, etc. Rinse inside and out and dry the entire bird.

  3. Apply the rub all over the exterior of the bird and the inside of the cavity.
  4. Lift up the skin over the breasts and put a spoon full of rub under the skin. Move the rub around with your fingers under the skin, trying to apply evenly.
  5. Cover the turkey in a pan with foil loosely and place in refrigerator overnight.

  6. The day of smoking the turkey - remove bird from fridge and inject with melted butter solution. Inject breasts first and then anything leftover into thighs and legs.  Try not to puncture too many wholes in the skin - use the same puncture when possible for repeat injections. 

  7. Heat smoker to 325 F for indirect cooking
  8. Place one chunk of apple wood on smoker and then place bird on smoker
  9. Cook for 1.75 hours and then monitor internal temperature.  I have found the thighs are usually 165 F when the breasts are 160 F.  Remove the turkey when the thigh and breast meat are each over 160 F.

  10. Rest at least 30 minutes, covered in foil.  Carve and serve!

Recipe Notes

Expect cooking time to vary with size of bird and smoker setup. Monitor internal temperature as you cook the turkey to adjust the time needed.