Learn how to make the best whole smoked turkey recipe that you are going to want to make year after year!

Smoked turkey jambon. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees f. Light the coals and wait for the temperature of the smoker to come to 240 degrees f (115 degrees c). Mix ⅓ cup (packed) dark brown sugar, ⅓ cup diamond crystal or ¼ cup morton kosher salt, 2 tbsp.

Place the turkey in the smoker and smoke for 30 minutes per pound. Clean the turkey breast of all fat and tough tissue. Place the lemon, head of garlic, and fresh herbs inside the cavity.

Place hickory chips into a pan with water to cover. Fuel & wood chips ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. Rinse turkey under cold water, and pat dry.

Rub generously on the entire turkey. In same pot, heat remaining oil. Use a kitchen syringe to inject this mixture into the turkey's breasts, thighs, drums, and legs.

Web place the charcoal into the bottom pan of the smoker. Add 2 handfuls damp chips at start of. Combine all other ingredients in a large zip top bag to make marinade;

Web a good rule of thumb for smoked turkey is to allow 30 minutes in the smoker per pound (when cooked at 270 degrees f). Salted turkey salt spice mixture sodium nitrite e250 sodium tripolyphosphate e450 natural smoke. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary.