How To Make Traditional Smoked Thanksgiving Turkey
Ingredients
20 Pound turkey
6 Minced cloves garlic
Fresh thyme leaves
Fresh chopped rosemary
1 Tbsp cracked black pepper
½ Tbsp kosher salt
½ Pound butter
Preparation
Preheat your smoker to 300°F (148°C) for 15 minutes.
In a small bowl, add butter, garlic, thyme, rosemary, black pepper and kosher salt.
Separate the skin from the breast on the turkey, and stuff the butter-herb mixture inside this "pocket". Cover the entire breast with the mixture and season the whole turkey with salt and pepper.
Smoke the turkey for 3 to 4 hours. You can use cherry bisquettes. The desired internal temperature is 175°F (80°C) in the thigh, and 160°F (71°C) in the breast. Once taken off the smoker, the turkey will continue to cook to reach a final temperature of 165°F (74°C) in the breast.
Before serving, let it rest for 15 minutes and enjoy!
Cherry
Wood
Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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