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.