This is a recipe for smoked turkey. You will need a smoker to do this. I use an electric mastercraft smoker i bought at Cabela’s but you could use a simple bullet smoker if you wish. I like teh electric one because I can maintain the temperature I want easily. You will need a while to make this since it takes about 6 hours in the smoker + prep time. I used cherry wood becasue its a lighter wood and adds a sweet flavor to the meat. You can use any wood but I’d stay away from mesquite for this,It adds to heavy of a flavor to the turkey in my opinion
dont use a turkey much bigger than 12 lbs. because you are using relatively low heat a larger turkey spends to much time in the danger zone (below 120) to really be safe.
10-12 lb turkey completely defrosted
4 cups of so of wood chips
your favorite BBQ rub (I use salt lick BBQ rub)
1 stick melted butter
1 hour before begining to smoke
soak the wood chips in water
apply the rub to the turkey
place the tutkey in a smoker preheated to 250
add the wood chips,adding more as needed. Most of the smoke flavor is added in the beginning to that is the most important time for exposure to the smoke.
after 2 hours in the smoker begin basting with melted butter every hour or so
the turkey will need to smoke for around 6 hours or so. I use a remote meat thermometer to monitor the temperature. You want the thickest part of the thigh to be at 170 degrees.
remove the turkey and let rest 30 minutes before carving