Thanksgiving is coming soon, so in the spirit of giving, The Event Group is giving away a smoked turkey! To enter the giveaway, check out our most recent post on Instagram or Facebook. We will announce the winner on Friday, November 18th. Also in the spirit of giving, we want to share with you an absolutely-delicious-make-your-mouth-water smoked turkey recipe. If you have a smoker, you have to try this at home and be sure to send us your feedback!
- 1 Brined 10-14 lb Turkey
The Wet Rub:
- 2 tbsp vegetable oil
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp white granulated sugar
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp powdered sage
- ½ tsp rosemary
- ½ tsp sage
- ½ tsp cayenne pepper
- The first step is to start the smoker. You want it to be at the right temperature before placing the turkey on it. It’s recommended to use a mixture of charcoal and hardwood.
- Combine all the dry rub ingredients in a small bowl, then add the vegetable oil. Stir well to form a paste and set aside.
- While the smoker is starting, remove the turkey from the brine and rinse the inside and outside of the bird. Then, pat dry with a couple of paper towels. Place the turkey on a shallow pan.
- Using your hands, pull back the skin on the breast meat and near the thighs. Then, rub the turkey with the wet rub all over the skin and underneath the skin in the pockets that you just made. At this time, insert your probe thermometer if you have one, into the thigh. Make sure that it does not touch the bone.
- Once the smoker has reached about 225 degrees Fahrenheit, place the turkey breast side up onto the smoker. Place a disposable pan underneath the bird with water to catch the drippings and add a bit of moisture to the cooking process.
- Cook the turkey at 225-250 degrees for about 30-40 minutes a pound. So for an 11 lb. turkey it would take about 6 hours to cook. The turkey needs to reach 165 degrees to be safe. Use a thermometer to check the temperature in the breast and thigh area before removing the turkey from the smoker.
- Once the turkey reaches the designated temperature, remove it from the smoker, wrap it in foil and let it rest for 20-30 minutes. In this time, the bird will continue to cook and the internal temperature will rise 5-8 degrees.
- Now it is time to carve! Get those arm muscles ready.
- Serve and enjoy!
Recipe from Savory Reviews by Rex BBQ
Maggie Lechner is the Social Media Coordinator for The Event Group, an awarded catering company in Northwest Arkansas. Feel free to reach out, they would love to hear from you! Please e-mail [email protected]