Ingredients
Preparation
10 minutes 5 hours 10 minutes (plus an overnight marinade) The best smoked turkey recipe yields pull-apart tender white and dark meat. If you’re using a frozen turkey, you’ll need to thaw it first, which takes 24 hours in the fridge per every four to five pounds. You’ll marinate your turkey overnight in chicken broth and aromatics, then rub the outside of the turkey with Mixon’s signature dry rub. Hickory wood chips or wood pellets are classic for smoked turkey, but you could opt for maple or apple wood, either of which would add a touch more sweetness. There’s no need to baste; the smoking technique achieves tender, juicy meat and crispy bark. Use a meat thermometer to ensure the breast meat is done, then rest and carve. Whether you serve the meat at Thanksgiving dinner or any crisp Sunday alfresco, make sure you put the turkey leftovers to good use; making sandwiches from the turkey breast might be the best part.
Step 2
In a large bowl, combine all the ingredients for the turkey rub; you should have about 2 cups. You can store this rub in an airtight container indefinitely.
Step 3
When you are ready to cook the turkey, preheat a smoker to 250˚F.
Step 4
Remove the turkey from the bag, and discard the marinade. Apply the rub all over the bird. Put the turkey on a rack in a large, deep aluminum pan, place the pan in the smoker, and cook for 5 hours or until the breast meat reaches an internal temperature of 165°F.
Step 5
Remove the pan from the smoker. Allow the turkey to rest, loosely covered with foil, for 30 minutes. Then carve the turkey, and serve immediately. Editor’s note: This recipe was originally published in ‘Smokin’ with Myron Mixon’ and first appeared on Epicurious in December 2011. Head this way for our best stuffing recipes →
