Uncover the turkey, then return it.

Smoked turkey in smoker. Gently pat the turkey wings with paper towels and brush them with olive oil. Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together. Inject the turkey with the injection mixture in both breasts, drumstick, and thighs.

Add your seasoned turkey breast to the grill and close the smoker. Pour melted butter over top or place butter slices on breast, then tightly wrap in the aluminum foil. Web preheat the smoker to 225 degrees.

Rub generously on the entire turkey. Place the turkey in the pan and tuck the wings under the body. I recommend using apple, cherry, or.

Web 232 reviews 65 photos learn how to smoke a turkey with this great recipe. You do not want to run out while you are in the middle of the smoking process. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours.

I love this electric smoker or this traeger smoker) + internal thermometer. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion. Web next, apply the herbs and squeeze the lemon juice in the cavity of the turkey, then add the lemon halves to stuff.

Remove the liver, gizzard, heart, and neck from the body cavity. Smoke until internal temperature reaches about 148° f. Place the turkey in the smoker and smoke for 30 minutes per pound.