This will make the turkey's seasoning taste a little stronger.

How to season a smoked turkey. Web load your smoker with aromatic wood chips and heat to 240 degrees f (115 degrees c). When you’re ready to season. Uncover (24 hours before smoking).

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 mix it up this holiday season by serving a smoked turkey. Web enjoy the best smoked turkey recipe this holiday season.

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. Jump to section smoked turkey recipe supplies needed to smoke a turkey You’re in the right place!

Remove the liver, gizzard, heart, and neck from the body cavity. Uncover the turkey, then return it. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours.

In this thegrillingdad.com recipe, you’ll learn: Use a probe thermometer to verify doneness. Pat dry and set aside.

Anything larger will be difficult to. Smoke turkey until the internal temperature of the breasts reaches 159°f and thighs reach 170°f. Web wash and pat dry the turkey as directed here in our how to clean a turkey post.