Ingredients

The following ingredients have 4 Servings
  • 1 recipe turkey brine (optional, if you choose to brine your turkey, you can skip the chicken broth basting)
  • 12 lb whole turkey (giblets and neck removed)
  • 1/2 cup BBQ rub
  • 1 onion (quartered)
  • 1 lemon (quartered)
  • 4 sprigs fresh herbs (such as thyme, rosemary or parsley)
  • 3 cups chicken broth (use if not brining your turkey)
  • fresh herbs for garnish
  • cooking spray

Instruction

  • Prepare the brine according to recipe directions if you decide to brine your turkey. Let the turkey soak in the brine for 18-24 hours before cooking.
  • Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
  • Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
  • Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
  • Sprinkle the BBQ rub all over the surface of the turkey.
  • Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.  If you brine your turkey, you don't need to baste it. Refill the wood chips as needed.
  • If the turkey starts to get too dark, cover it with foil.
  • Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.