Injected & Dry-Rubbed Smoked Turkey Recipe<\/h3>\nIngredients<\/strong><\/h4>\nTurkey:<\/strong><\/p>\nInjection Mix:<\/strong><\/p>\n\n- \n
1 cup unsalted butter, melted<\/p>\n<\/li>\n
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\u00bd cup chicken broth<\/p>\n<\/li>\n
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2 tablespoons Worcestershire sauce<\/p>\n<\/li>\n
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1 tablespoon hot sauce (optional for kick)<\/p>\n<\/li>\n
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1 teaspoon garlic powder<\/p>\n<\/li>\n
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1 teaspoon onion powder<\/p>\n<\/li>\n<\/ul>\n
Dry Rub:<\/strong><\/p>\n\n- \n
\u00bc cup kosher salt<\/p>\n<\/li>\n
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2 tablespoons brown sugar<\/p>\n<\/li>\n
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2 tablespoons paprika<\/p>\n<\/li>\n
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1 tablespoon black pepper<\/p>\n<\/li>\n
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1 tablespoon granulated garlic<\/p>\n<\/li>\n
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1 tablespoon onion powder<\/p>\n<\/li>\n
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1 teaspoon cayenne (optional)<\/p>\n<\/li>\n
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1 teaspoon thyme<\/p>\n<\/li>\n<\/ul>\n
\nPreparation<\/strong><\/h3>\n\n- \n
Inject:<\/strong><\/p>\n\n- \n
Combine injection ingredients in a bowl.<\/p>\n<\/li>\n
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Using a meat injector, inject the mix into the breast, thighs, and drumsticks \u2014 about 1 oz per spot.<\/p>\n<\/li>\n
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Pat dry any drips before applying the rub.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n
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Season:<\/strong><\/p>\n\n- \n
Rub the entire bird with olive oil or melted butter.<\/p>\n<\/li>\n
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Coat evenly with the dry rub, inside and out.<\/p>\n<\/li>\n
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Let it sit uncovered in the fridge for at least 2 hours (or overnight)<\/strong> to set the skin.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
\nSmoking Instructions<\/strong><\/h3>\n\n- \n
Smoker Temp:<\/strong> 275\u00b0F steady<\/p>\n<\/li>\n- \n
Wood:<\/strong> Oak with a touch of fruitwood (apple or cherry) for color and flavor<\/p>\n<\/li>\n- \n
Placement:<\/strong> Put the bird on the cooler side of the smoker, breast up<\/p>\n<\/li>\n- \n
Cook Time:<\/strong> ~30 minutes per pound<\/p>\n<\/li>\n- \n
Target Temp:<\/strong><\/p>\n\n- \n
165\u00b0F in the breast<\/p>\n<\/li>\n
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175\u00b0F in the thigh<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
During the Cook:<\/strong><\/p>\n\n- \n
Baste every hour with melted butter or the pan juices.<\/p>\n<\/li>\n
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Rotate the turkey halfway for even browning.<\/p>\n<\/li>\n
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If the skin starts getting too dark, tent lightly with foil.<\/p>\n<\/li>\n<\/ul>\n
\nFinish & Rest<\/strong><\/h3>\n\n- \n
Remove when temps are reached and let rest 30\u201345 minutes<\/strong>, loosely tented with foil.<\/p>\n<\/li>\n- \n
Carve and serve \u2014 the injected butter keeps the meat juicy without the mess of a brine.<\/p>\n<\/li>\n<\/ul>\n
\nPrint Recipe: Injected_Dry_Rubbed_Smoked_Turkey_Recipe<\/a><\/h3>\n\u00a0<\/p>\n
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Turkey:<\/strong><\/p>\n Injection Mix:<\/strong><\/p>\n 1 cup unsalted butter, melted<\/p>\n<\/li>\n \u00bd cup chicken broth<\/p>\n<\/li>\n 2 tablespoons Worcestershire sauce<\/p>\n<\/li>\n 1 tablespoon hot sauce (optional for kick)<\/p>\n<\/li>\n 1 teaspoon garlic powder<\/p>\n<\/li>\n 1 teaspoon onion powder<\/p>\n<\/li>\n<\/ul>\n Dry Rub:<\/strong><\/p>\n \u00bc cup kosher salt<\/p>\n<\/li>\n 2 tablespoons brown sugar<\/p>\n<\/li>\n 2 tablespoons paprika<\/p>\n<\/li>\n 1 tablespoon black pepper<\/p>\n<\/li>\n 1 tablespoon granulated garlic<\/p>\n<\/li>\n 1 tablespoon onion powder<\/p>\n<\/li>\n 1 teaspoon cayenne (optional)<\/p>\n<\/li>\n 1 teaspoon thyme<\/p>\n<\/li>\n<\/ul>\n Inject:<\/strong><\/p>\n Combine injection ingredients in a bowl.<\/p>\n<\/li>\n Using a meat injector, inject the mix into the breast, thighs, and drumsticks \u2014 about 1 oz per spot.<\/p>\n<\/li>\n Pat dry any drips before applying the rub.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Season:<\/strong><\/p>\n Rub the entire bird with olive oil or melted butter.<\/p>\n<\/li>\n Coat evenly with the dry rub, inside and out.<\/p>\n<\/li>\n Let it sit uncovered in the fridge for at least 2 hours (or overnight)<\/strong> to set the skin.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n Smoker Temp:<\/strong> 275\u00b0F steady<\/p>\n<\/li>\n Wood:<\/strong> Oak with a touch of fruitwood (apple or cherry) for color and flavor<\/p>\n<\/li>\n Placement:<\/strong> Put the bird on the cooler side of the smoker, breast up<\/p>\n<\/li>\n Cook Time:<\/strong> ~30 minutes per pound<\/p>\n<\/li>\n Target Temp:<\/strong><\/p>\n 165\u00b0F in the breast<\/p>\n<\/li>\n 175\u00b0F in the thigh<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n During the Cook:<\/strong><\/p>\n Baste every hour with melted butter or the pan juices.<\/p>\n<\/li>\n Rotate the turkey halfway for even browning.<\/p>\n<\/li>\n If the skin starts getting too dark, tent lightly with foil.<\/p>\n<\/li>\n<\/ul>\n Remove when temps are reached and let rest 30\u201345 minutes<\/strong>, loosely tented with foil.<\/p>\n<\/li>\n Carve and serve \u2014 the injected butter keeps the meat juicy without the mess of a brine.<\/p>\n<\/li>\n<\/ul>\n \u00a0<\/p>\n \u00a0<\/p>\n\n
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\nPreparation<\/strong><\/h3>\n
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\nSmoking Instructions<\/strong><\/h3>\n
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\nFinish & Rest<\/strong><\/h3>\n
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Print Recipe: Injected_Dry_Rubbed_Smoked_Turkey_Recipe<\/a><\/h3>\n