Whole Smoked Turkey
Rated 5.0 stars by 1 users
Servings
6-10 servings
Prep Time
12 hours
Cook Time
4 hours
It doesn't need to be Thanksgiving to take on smoking a whole turkey - but it is a showstopper for the holidays. Spiceologist and Chef Tony Reed shows you the ropes on the brining and smoking process - and the star of the show? Spiceology's Turkey Rub with Salt, Herbs and Spices, Garlic, Onion, Brown Sugar, and Sunflower Oil. In our High/Low Recipe Series we're showing you a low-effort, no-recipe recipe (aka you just shake that stuff in) and a high-effort recipe (for you foodie overachievers and chefs, you know who you are).
Author: Chef Tony Reed
Ingredients
- 4 quarts water
- 1 cup sugar
- 1 cup salt
-
6 ounces Turkey Rub
- 12-14 pound turkey, whole
- 4 cups ice
- 2 sticks unsalted butter, room temperature
-
1/4 cup Turkey Rub
Directions
- In a sauce pot, mix the water sugar and salt until the salt and sugar dissolve. Bring to a boil and turn off heat. Immediately add ice to brine.
- Once the ice melt, drop the turkey into the brine and place in refrigerator for 12-24 hours.
- After brining, take out the turkey and pat dry.
- Take your butter and rub the turkey under its skin. Rub as evenly as possible until turkey skin.
Rub the Spiceology Turkey Rub over the turkey evenly and place into smoker breast side up at 225° F for 2.5 hours.
Crank up the heat to 350° F degrees until breast temp is about 156-158° F, internal.
- Pull from smoker and allow it to rest for about 30 minutes.
