Web first, remove the turkey from the brine and and pat dry with a paper towel.

How to season a smoked turkey. Anything larger will be difficult to. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours. Instead of discarding leftover seasoning, rub a little bit of it inside the cavity of the turkey.

You do not want to run out while you are in the middle of the smoking process. Smoke until the internal temperature reaches 180 degrees fahrenheit in the thickest part of the thigh. This easy smoked turkey rub is full of spices—making for a flavorful bird—and takes a few minutes to make.

Web take the temperature in the thigh without touching the bone. I recommend using apple, cherry, or. This juicy smoked turkey is coated in garlic and herbs, and smoked low and slow, to create a perfectly seasoned crisp crust to compliment the buttery interior.

When you’re ready to season. Use a probe thermometer to verify doneness. Follow the tips and tricks in this post to make a delicious, moist smoked turkey this holiday season.

Any warmer and the meat will begin to dry out. Web shawn hill updated on: This bird is brined in our signature citrus brine kit, rubbed down with turkey rub, and smoked over none other than our turkey blend hardwood for flavor inside and out.

Web to reheat smoked turkey, it is best to do so in an oven. In a small bowl, combine the paprika, garlic powder, italian seasoning, onion powder, salt and pepper. Web mix it up this holiday season by serving a smoked turkey.