Entree: United States – Texas – Texas Smoked Whole Turkey

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 45 min

Ingredients

- 1 whole turkey, approx. 12 lb (5.4 kg) total
- 1/4 cup (60 g) coarse kosher salt
- 2 tbsp (30 g) coarsely ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1/4 cup (60 ml) yellow mustard (as binder)
- 1/2 cup (120 ml) unsalted butter, softened
- 1 cup (240 ml) apple cider (for the drip pan)
- 3–4 sprigs fresh thyme and 2–3 sprigs fresh rosemary (optional)
- Pecan or oak wood chunks for smoking (amount as needed)

Instructions

1. Prepare turkey: remove neck and giblets, pat turkey dry inside and out, and tuck wing tips behind shoulders; loosely truss legs if desired.
2. Apply binder: rub softened butter and yellow mustard under and over the skin where possible and over exterior to help seasoning and browning.
3. Mix rub: combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder; rub evenly over entire turkey, including cavity. Insert thyme and rosemary into cavity if using.
4. Refrigerate uncovered for a few hours or overnight to dry the skin for better bark, or let sit at room temperature 30–60 minutes before smoking.
5. Preheat smoker to 275°F (135°C) and arrange for indirect heat with wood chunks for smoke; place a drip pan with 1 cup (240 ml) apple cider beneath the turkey to catch drippings and add moisture.
6. Smoke turkey breast-side up until internal temperature in the thickest part of the breast reaches 160–165°F (71–74°C) and the thigh reaches 175–180°F (79–82°C), about 3–4 hours for a 12 lb (5.4 kg) bird (times vary).
7. If breast is browning too fast, tent with foil. For crisper skin, remove foil and raise heat to 325°F (163°C) for the final 10–15 minutes.
8. Remove turkey, tent loosely with foil, and rest 20–30 minutes before carving to allow juices to redistribute; carve and serve warm.