Injected & Dry-Rubbed Smoked Turkey Recipe
Ingredients
Turkey:
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1 whole turkey (12–16 lbs), thawed and patted dry
Injection Mix:
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1 cup unsalted butter, melted
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½ cup chicken broth
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2 tablespoons Worcestershire sauce
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1 tablespoon hot sauce (optional for kick)
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1 teaspoon garlic powder
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1 teaspoon onion powder
Dry Rub:
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¼ cup kosher salt
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2 tablespoons brown sugar
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2 tablespoons paprika
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1 tablespoon black pepper
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1 tablespoon granulated garlic
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1 tablespoon onion powder
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1 teaspoon cayenne (optional)
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1 teaspoon thyme
Preparation
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Inject:
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Combine injection ingredients in a bowl.
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Using a meat injector, inject the mix into the breast, thighs, and drumsticks — about 1 oz per spot.
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Pat dry any drips before applying the rub.
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Season:
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Rub the entire bird with olive oil or melted butter.
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Coat evenly with the dry rub, inside and out.
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Let it sit uncovered in the fridge for at least 2 hours (or overnight) to set the skin.
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Smoking Instructions
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Smoker Temp: 275°F steady
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Wood: Oak with a touch of fruitwood (apple or cherry) for color and flavor
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Placement: Put the bird on the cooler side of the smoker, breast up
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Cook Time: ~30 minutes per pound
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Target Temp:
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165°F in the breast
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175°F in the thigh
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During the Cook:
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Baste every hour with melted butter or the pan juices.
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Rotate the turkey halfway for even browning.
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If the skin starts getting too dark, tent lightly with foil.
Finish & Rest
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Remove when temps are reached and let rest 30–45 minutes, loosely tented with foil.
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Carve and serve — the injected butter keeps the meat juicy without the mess of a brine.
Print Recipe: Injected_Dry_Rubbed_Smoked_Turkey_Recipe
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