If dry, bland turkey has rained on your thanksgiving parade year after year, it’s time to try smoking it!

Smoked turkey in oven. Place the turkey directly on the grill grates, breast side up. I use mine at least once a week, but i have. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° f.

Start the brine by boiling water. Web instructions on how to roast these turkey breasts in the oven is included below. Place the lemon, head of garlic, and fresh herbs inside the cavity.

Though it requires a bit of preparation beforehand, the end result of juicy meat, smoky flavor, and deeply burnished skin is worth the effort. Pat paste on inside and outside of turkey. Web your smoked turkey will no longer be dangerous by being cooked to 140 degrees.

Place the turkey in the smoking rack and cook for 10 hours or until the temperature reaches 165° f. Gently pat the turkey wings with paper towels and brush them with olive oil. Check your fire and rotate your turkey every 30 minutes, adding charcoal and wood chips/chunks as necessary.

Preheat the oven to 350°f (175°c). Combine brown sugar and spices in a small bowl and season the turkey wings with the spice rub. Place the wings in a preheated smoker and smoke until they reach 165°f, or for 2 hours.

Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together. Why you’ll love this smoked thanksgiving turkey recipe turkey is made for smoking. Cover the dish and put it in the oven.