Ingredients
Scale
- salt and pepper to taste (½-1 teaspoon salt per pound, depending on preference)
- 1 15-pound (6-7kg) turkey
- 4 tablespoons (60-65g) turkey seasoning (creole, italian, poultry, or your favorite will also work fine)
Instructions
- Remove the giblet package and rinse the turkey thoroughly. Cut the left side of the backbone from the tail to the neck using kitchen shears or a sharp boning knife, then repeat on the right side.
- Flip the turkey over, pressing down to break the breastbone and flatten the wings.
- Rub the turkey completely with your choice of seasoning on both sides.
- Preheat the smoker to 250-275℉ (120-135℃) to speed up cooking time.
- Place the turkey, breast side up, in the smoker. Brush the turkey with its juices or broth every 1-2 hours during smoking.
- Smoke the turkey until the internal temperature reaches 165℉ (73℃) in the thickest part of the breast; for thighs, the temperature can reach 175℉ (80℃).
- Once cooked, remove the turkey from the smoker and let it rest, covered with foil, for 10 minutes before carving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to preheat the smoker before placing the turkey inside.
Letting the turkey rest after smoking helps enhance the flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg