{"id":1277,"date":"2025-11-17T19:49:02","date_gmt":"2025-11-17T19:49:02","guid":{"rendered":"https:\/\/www.langbbqsmokers.com\/blog\/?p=1277"},"modified":"2025-11-17T19:49:02","modified_gmt":"2025-11-17T19:49:02","slug":"injected-dry-rubbed-smoked-turkey-recipe","status":"publish","type":"post","link":"https:\/\/www.langbbqsmokers.com\/blog\/injected-dry-rubbed-smoked-turkey-recipe\/","title":{"rendered":"Injected &#038; Dry-Rubbed Smoked Turkey Recipe"},"content":{"rendered":"<h3>Injected &amp; Dry-Rubbed Smoked Turkey Recipe<\/h3>\n<h4 data-start=\"215\" data-end=\"235\"><strong data-start=\"220\" data-end=\"235\">Ingredients<\/strong><\/h4>\n<p data-start=\"236\" data-end=\"249\"><strong data-start=\"236\" data-end=\"247\">Turkey:<\/strong><\/p>\n<ul data-start=\"250\" data-end=\"303\">\n<li data-start=\"250\" data-end=\"303\">\n<p data-start=\"252\" data-end=\"303\">1 whole turkey (12\u201316 lbs), thawed and patted dry<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"305\" data-end=\"325\"><strong data-start=\"305\" data-end=\"323\">Injection Mix:<\/strong><\/p>\n<ul data-start=\"326\" data-end=\"526\">\n<li data-start=\"326\" data-end=\"359\">\n<p data-start=\"328\" data-end=\"359\">1 cup unsalted butter, melted<\/p>\n<\/li>\n<li data-start=\"360\" data-end=\"383\">\n<p data-start=\"362\" data-end=\"383\">\u00bd cup chicken broth<\/p>\n<\/li>\n<li data-start=\"384\" data-end=\"422\">\n<p data-start=\"386\" data-end=\"422\">2 tablespoons Worcestershire sauce<\/p>\n<\/li>\n<li data-start=\"423\" data-end=\"469\">\n<p data-start=\"425\" data-end=\"469\">1 tablespoon hot sauce (optional for kick)<\/p>\n<\/li>\n<li data-start=\"470\" data-end=\"498\">\n<p data-start=\"472\" data-end=\"498\">1 teaspoon garlic powder<\/p>\n<\/li>\n<li data-start=\"499\" data-end=\"526\">\n<p data-start=\"501\" data-end=\"526\">1 teaspoon onion powder<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"528\" data-end=\"542\"><strong data-start=\"528\" data-end=\"540\">Dry Rub:<\/strong><\/p>\n<ul data-start=\"543\" data-end=\"770\">\n<li data-start=\"543\" data-end=\"564\">\n<p data-start=\"545\" data-end=\"564\">\u00bc cup kosher salt<\/p>\n<\/li>\n<li data-start=\"565\" data-end=\"594\">\n<p data-start=\"567\" data-end=\"594\">2 tablespoons brown sugar<\/p>\n<\/li>\n<li data-start=\"595\" data-end=\"620\">\n<p data-start=\"597\" data-end=\"620\">2 tablespoons paprika<\/p>\n<\/li>\n<li data-start=\"621\" data-end=\"650\">\n<p data-start=\"623\" data-end=\"650\">1 tablespoon black pepper<\/p>\n<\/li>\n<li data-start=\"651\" data-end=\"685\">\n<p data-start=\"653\" data-end=\"685\">1 tablespoon granulated garlic<\/p>\n<\/li>\n<li data-start=\"686\" data-end=\"715\">\n<p data-start=\"688\" data-end=\"715\">1 tablespoon onion powder<\/p>\n<\/li>\n<li data-start=\"716\" data-end=\"749\">\n<p data-start=\"718\" data-end=\"749\">1 teaspoon cayenne (optional)<\/p>\n<\/li>\n<li data-start=\"750\" data-end=\"770\">\n<p data-start=\"752\" data-end=\"770\">1 teaspoon thyme<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"772\" data-end=\"775\" \/>\n<h3 data-start=\"777\" data-end=\"796\"><strong data-start=\"781\" data-end=\"796\">Preparation<\/strong><\/h3>\n<ol data-start=\"797\" data-end=\"1245\">\n<li data-start=\"797\" data-end=\"1017\">\n<p data-start=\"800\" data-end=\"813\"><strong data-start=\"800\" data-end=\"811\">Inject:<\/strong><\/p>\n<ul data-start=\"817\" data-end=\"1017\">\n<li data-start=\"817\" data-end=\"861\">\n<p data-start=\"819\" data-end=\"861\">Combine injection ingredients in a bowl.<\/p>\n<\/li>\n<li data-start=\"865\" data-end=\"969\">\n<p data-start=\"867\" data-end=\"969\">Using a meat injector, inject the mix into the breast, thighs, and drumsticks \u2014 about 1 oz per spot.<\/p>\n<\/li>\n<li data-start=\"973\" data-end=\"1017\">\n<p data-start=\"975\" data-end=\"1017\">Pat dry any drips before applying the rub.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1019\" data-end=\"1245\">\n<p data-start=\"1022\" data-end=\"1035\"><strong data-start=\"1022\" data-end=\"1033\">Season:<\/strong><\/p>\n<ul data-start=\"1039\" data-end=\"1245\">\n<li data-start=\"1039\" data-end=\"1095\">\n<p data-start=\"1041\" data-end=\"1095\">Rub the entire bird with olive oil or melted butter.<\/p>\n<\/li>\n<li data-start=\"1099\" data-end=\"1148\">\n<p data-start=\"1101\" data-end=\"1148\">Coat evenly with the dry rub, inside and out.<\/p>\n<\/li>\n<li data-start=\"1152\" data-end=\"1245\">\n<p data-start=\"1154\" data-end=\"1245\">Let it sit uncovered in the fridge for <strong data-start=\"1193\" data-end=\"1228\">at least 2 hours (or overnight)<\/strong> to set the skin.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr data-start=\"1247\" data-end=\"1250\" \/>\n<h3 data-start=\"1252\" data-end=\"1280\"><strong data-start=\"1256\" data-end=\"1280\">Smoking Instructions<\/strong><\/h3>\n<ul data-start=\"1281\" data-end=\"1586\">\n<li data-start=\"1281\" data-end=\"1314\">\n<p data-start=\"1283\" data-end=\"1314\"><strong data-start=\"1283\" data-end=\"1299\">Smoker Temp:<\/strong> 275\u00b0F steady<\/p>\n<\/li>\n<li data-start=\"1315\" data-end=\"1397\">\n<p data-start=\"1317\" data-end=\"1397\"><strong data-start=\"1317\" data-end=\"1326\">Wood:<\/strong> Oak with a touch of fruitwood (apple or cherry) for color and flavor<\/p>\n<\/li>\n<li data-start=\"1398\" data-end=\"1473\">\n<p data-start=\"1400\" data-end=\"1473\"><strong data-start=\"1400\" data-end=\"1414\">Placement:<\/strong> Put the bird on the cooler side of the smoker, breast up<\/p>\n<\/li>\n<li data-start=\"1474\" data-end=\"1514\">\n<p data-start=\"1476\" data-end=\"1514\"><strong data-start=\"1476\" data-end=\"1490\">Cook Time:<\/strong> ~30 minutes per pound<\/p>\n<\/li>\n<li data-start=\"1515\" data-end=\"1586\">\n<p data-start=\"1517\" data-end=\"1535\"><strong data-start=\"1517\" data-end=\"1533\">Target Temp:<\/strong><\/p>\n<ul data-start=\"1538\" data-end=\"1586\">\n<li data-start=\"1538\" data-end=\"1561\">\n<p data-start=\"1540\" data-end=\"1561\">165\u00b0F in the breast<\/p>\n<\/li>\n<li data-start=\"1564\" data-end=\"1586\">\n<p data-start=\"1566\" data-end=\"1586\">175\u00b0F in the thigh<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p data-start=\"1588\" data-end=\"1608\"><strong data-start=\"1588\" data-end=\"1608\">During the Cook:<\/strong><\/p>\n<ul data-start=\"1609\" data-end=\"1779\">\n<li data-start=\"1609\" data-end=\"1667\">\n<p data-start=\"1611\" data-end=\"1667\">Baste every hour with melted butter or the pan juices.<\/p>\n<\/li>\n<li data-start=\"1668\" data-end=\"1716\">\n<p data-start=\"1670\" data-end=\"1716\">Rotate the turkey halfway for even browning.<\/p>\n<\/li>\n<li data-start=\"1717\" data-end=\"1779\">\n<p data-start=\"1719\" data-end=\"1779\">If the skin starts getting too dark, tent lightly with foil.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1781\" data-end=\"1784\" \/>\n<h3 data-start=\"1786\" data-end=\"1807\"><strong data-start=\"1790\" data-end=\"1807\">Finish &amp; Rest<\/strong><\/h3>\n<ul data-start=\"1808\" data-end=\"1989\">\n<li data-start=\"1808\" data-end=\"1899\">\n<p data-start=\"1810\" data-end=\"1899\">Remove when temps are reached and let rest <strong data-start=\"1853\" data-end=\"1870\">30\u201345 minutes<\/strong>, loosely tented with foil.<\/p>\n<\/li>\n<li data-start=\"1900\" data-end=\"1989\">\n<p data-start=\"1902\" data-end=\"1989\">Carve and serve \u2014 the injected butter keeps the meat juicy without the mess of a brine.<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"215\" data-end=\"235\"><\/h4>\n<h3 style=\"text-align: center;\">Print Recipe: <a href=\"https:\/\/langbbqsmokers.com\/wp-content\/uploads\/Injected_Dry_Rubbed_Smoked_Turkey_Recipe.pdf\">Injected_Dry_Rubbed_Smoked_Turkey_Recipe<\/a><\/h3>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/langbbqsmokers.com\/lang-thanksgiving-receipts-and-guide\/\">https:\/\/langbbqsmokers.com\/lang-thanksgiving-receipts-and-guide\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a dry rubbed Thanksgiving Turkey Recipe from Lang as opposed to the Brine method of cooking a Turkey. <a class=\"more-link\" href=\"https:\/\/www.langbbqsmokers.com\/blog\/injected-dry-rubbed-smoked-turkey-recipe\/\">Continue Reading \u2192<\/a><\/p>\n","protected":false},"author":1,"featured_media":272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[20,22,247,249,250,254,255,256,257],"class_list":["post-1277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smoker-cooker-turkey-recipes","tag-smoked-turkey-recipe","tag-smoked-turkey-rub","tag-thanksgiving-turkey","tag-thanksgiving","tag-turkey","tag-dry-rubbed-turkey","tag-smoked-turkey","tag-best-lang-turkey","tag-injected-turkey"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Injected &amp; Dry-Rubbed Smoked Turkey Recipe - Lang BBQ Smokers Recipe Blog<\/title>\n<meta name=\"description\" content=\"This is a dry rubbed Thanksgiving Turkey Recipe from Lang as opposed to the Brine method of cooking 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