Spice Rubbed Smoked Turkey
Elevate your holiday feast with this bold and flavorful Spice Rubbed Smoked Turkey, a show-stopping recipe that combines succulent, tender meat with the deep, smoky essence of apple or hickory wood. This 12-pound turkey is coated in a homemade spice rub featuring a perfect balance of earthy paprika, garlic, and onion powders, with hints of dried thyme and oregano, and a subtle kick of cayenne pepper. Infused with moisture from a unique apple cider and water mixture during the 6-hour smoking process, this turkey is guaranteed to stay juicy and full of flavor. Whether you’re hosting Thanksgiving or a backyard gathering, this recipe will deliver unbeatable results and unforgettable taste. Perfectly paired with classic sides, this smoked turkey will be the centerpiece of any table.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 cups apple cider
- 4 cups wood chips (apple or hickory)
- 8 cups water
Instructions
Thaw the turkey completely if frozen, and remove the neck and giblets from the cavity. Pat the turkey dry with paper towels.
In a small bowl, combine kosher salt, brown sugar, paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper to make the spice rub.
Rub olive oil all over the turkey, including under the skin where possible. Generously apply the spice rub to the turkey, making sure to coat all surfaces evenly.
Place the turkey in the refrigerator uncovered for at least 4 hours or overnight to allow the flavors to penetrate the meat.
Soak the wood chips in water for at least 30 minutes. While they soak, prepare your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C).
Fill the smoker's water pan with a mixture of 2 cups of water and 2 cups of apple cider to maintain moisture during cooking.
Drain the soaked wood chips and add them to the smoker's wood chip tray or directly onto hot coals if using a charcoal smoker.
Place the turkey breast-side up on the smoker grates and close the lid. Smoke the turkey at 225°F (107°C) for about 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Check the smoker regularly to replenish wood chips and water as needed to maintain consistent smoke and moisture.
Once cooked, carefully remove the turkey from the smoker and tent it loosely with aluminum foil. Let the turkey rest for 20–30 minutes before carving to allow the juices to redistribute.
Carve the turkey and serve warm, accompanied by your favorite sides. Enjoy your perfectly smoked turkey!
Nutrition Facts
Calories |
8004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 8682 mg | 377% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 66.9 g | ||
| Protein | 1311.6 g | 2623% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 65.6 mg | 364% | |
| Potassium | 14063 mg | 299% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
