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Smoked Turkey

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Smoked Turkey

12 pounds whole turkeythawed

3 tablespoons olive oil

½ cup brown sugar

2 tablespoons sea salt

2 tablespoons black pepper

2 tablespoons garlic powder

4 teaspoons onion powder

4 teaspoons chili powder

4 teaspoons paprika

2 teaspoons ground mustard

Instructions

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Instructions

Preheat smoker to 300F. Ensure the turkey is completely thawed, pat dry, and spatchcock. This video shows how to spatchcock a turkey. To make trimming easier, remove the breastbone as well.

Whisk together the brown sugar, sea salt, black pepper, garlic powder, onion, powder, chili powder, paprika, and ground mustard to create a homemade spice rub. Coat the exterior of the turkey with olive oil then season with the dry rub.

Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke the turkey for about 90-120 minutes. Turkey is fully cooked when the internal temperature reaches 165F at its thickest part. Use an instant-read thermometer to check in the thickest part of the thigh or breast.

Transfer turkey to a clean cutting board and loosely cover with foil. Let rest for 10-60 minutes, carve, and serve! Here's how to carve a spatchcocked turkey.

Nutrition

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Tips & Tricks (5)

Dry Brine Your Turkey 24 Hours Ahead 🧂
Rub the dry spice mixture (salt, paprika, garlic powder, onion powder, mustard, chili powder, and brown sugar) all over the turkey and refrigerate uncovered for 24 hours to allow deep seasoning penetration and ensure crispy, flavorful skin.
Target 225-250°F for Even Smoke Penetration 🌡️
Maintain a consistent pellet grill temperature in this range to achieve the perfect balance of smoke flavor and even cooking without drying out the breast meat faster than the thighs.
Insert Butter Under the Skin for Juiciness 🧈
Loosen the skin on the breasts and thighs, then insert softened butter mixed with your spice blend directly against the meat for enhanced moisture and flavor distribution throughout cooking.
Use the Spritzing Technique Every 45 Minutes 💦
Lightly spray the turkey with a mixture of olive oil and apple juice every 45 minutes to maintain skin moisture, prevent excessive browning, and help develop a beautiful mahogany exterior.
Rest for Minimum 20 Minutes Before Carving 🛑
Allow the smoked turkey to rest tented loosely with foil for at least 20 minutes after reaching 165°F internal temperature to allow carryover cooking and redistribute juices for maximum tenderness throughout every bite.