Savory Smoked Turkey with Spice Rub
This Savory Smoked Turkey is the perfect centerpiece for your holiday feast or special occasion. The rich blend of spices creates a tantalizing crust that beautifully complements the smoky flavor, resulting in tender, juicy meat that your guests will rave about. Pair it with our Roasted-Pear Stuffing and Cranberry Syrup for a complete and mouthwatering meal. Remember to start the preparation early to allow the turkey to marinate overnight, ensuring every bite is packed with flavor.
12
Servings
375
Calories
10
Ingredients
Ingredients
Turkey
1 (12 lb, thawed if frozen)
Brown Sugar
3 (tablespoons)
Kosher Salt
1 (tablespoon)
Ground Cumin
2 (teaspoons)
Dried Oregano
2 (teaspoons)
Dried Rubbed Sage
2 (teaspoons)
Dry Mustard
2 (teaspoons)
Dried Thyme
1 (teaspoon)
Ground Coriander
1 (teaspoon)
Hickory Wood Chunks
6 (soaked in water for 1 hour)
Instructions
1
Begin by removing and discarding the giblets and neck from the thawed turkey. Trim any excess fat, then rinse the turkey under cold water and pat it dry thoroughly.
2
Gently loosen the skin from the breast and drumsticks by inserting your fingers, pushing between the skin and meat without tearing the skin.
3
Lift the wing tips up and over the turkey's back, tucking them securely under the bird to help the turkey cook evenly.
4
Place the turkey on a jelly-roll pan. In a small bowl, mix together the brown sugar, kosher salt, ground cumin, dried oregano, dried rubbed sage, dry mustard, dried thyme, and ground coriander.
5
Rub this spice mixture generously over the entire turkey, ensuring to get it under the skin as well for maximum flavor. Once coated, cover the turkey with plastic wrap and refrigerate for at least 8 hours or overnight.
6
Soak the hickory wood chunks in water for 1 hour, then drain well before putting them to use. Prepare your charcoal grill by placing a large disposable aluminum-foil pan in the center of the bottom grill rack.
7
Add 25 charcoal briquettes to each side of the pan and ignite them. Once the briquettes are hot, place the soaked wood chunks directly over the coals.
8
Coat the top grill rack with cooking spray and position it over the foil pan and hot coals. Unwrap the marinated turkey and transfer it from the jelly-roll pan to the top grill rack.
9
Insert a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Cover the grill and smoke the turkey for about 2 1/2 hours, or until the internal temperature reaches 180°F.
10
Every hour, add 8 additional briquettes to each side of the drip pan to maintain consistent heat. If the turkey starts to brown too quickly, loosely cover it with foil.
11
Monitor the grill closely to ensure the coals burn steadily, creating continuous smoke. Avoid lifting the grill lid too often, as this will affect cooking temperature.
12
Once cooked to perfection, remove the turkey from the grill and let it rest for a few minutes before carving. Serve with Roasted-Pear Stuffing and Cranberry Syrup for a Thanksgiving feast to remember.
Nutrition Information
18
Fat
1.5
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Smoked Turkey with Spice Rub.
How many people does this recipe serve?
This recipe provides 12 servings.
How long should I marinate the turkey?
The turkey should be covered and refrigerated for at least 8 hours or overnight.
What is the recommended weight for the turkey?
A 12-pound turkey, thawed if frozen, is recommended.
What ingredients are in the spice rub?
The rub consists of brown sugar, kosher salt, ground cumin, dried oregano, dried rubbed sage, dry mustard, dried thyme, and ground coriander.
What kind of wood chunks are best for smoking this turkey?
Hickory wood chunks are used in this recipe.
How long should the hickory wood chunks be soaked?
The chunks should be soaked in water for 1 hour and then drained.
What is the target internal temperature for the smoked turkey?
The turkey should reach an internal temperature of 180°F.
Where should I insert the meat thermometer?
Insert the thermometer into the thickest part of the thigh, making sure it does not touch the bone.
How do I prepare the grill for smoking?
Place a large disposable aluminum-foil pan in the center of the bottom grill rack and add 25 charcoal briquettes to each side.
How many briquettes should be added during cooking?
Add 8 additional briquettes to each side of the drip pan every hour to maintain heat.
How long does the smoking process take?
It takes approximately 2 1/2 hours to smoke the turkey.
What should I do if the turkey is browning too quickly?
Loosely cover the turkey with aluminum foil if it begins to brown too fast.
What are the nutritional facts for one serving?
Each serving contains 375 calories, 18g of fat, 1.5g of carbohydrates, and 37.5g of protein.
How should the turkey wings be positioned?
Tuck the wing tips up and over the turkey's back to help it cook evenly.
Why is the skin loosened during preparation?
Loosening the skin allows the spice rub to be applied directly to the meat for maximum flavor.
What side dishes are recommended with this turkey?
It is suggested to serve this with Roasted-Pear Stuffing and Cranberry Syrup.
How many ingredients are required in total?
There are 10 ingredients required for this recipe.
Should I rinse the turkey before cooking?
Yes, remove the giblets and neck, rinse the turkey under cold water, and pat it dry thoroughly.
What is the preparation for the hickory wood chunks?
Soak 6 hickory wood chunks in water for 1 hour before using them on the grill.
Can I use a frozen turkey?
Yes, but it must be completely thawed before preparation begins.
Where is the drip pan placed in the grill?
Place a large disposable aluminum-foil pan in the center of the bottom grill rack.
What is the purpose of the oil spray on the rack?
Coating the top grill rack with cooking spray prevents the turkey from sticking.
Why should I avoid lifting the grill lid?
Frequent lifting of the lid can cause the cooking temperature to drop and affect the smoke consistency.
What type of salt is used for the spice rub?
One tablespoon of kosher salt is used.
Is there any sugar in the recipe?
Yes, the spice rub includes 3 tablespoons of brown sugar.
Should the turkey rest after cooking?
Yes, let the turkey rest for a few minutes before carving.
What are the primary flavor profiles of the spice rub?
The rub features savory and earthy notes from cumin, oregano, sage, thyme, and coriander.
What is the protein content per serving?
Each serving provides 37.5 grams of protein.
What tags are associated with this recipe?
Tags include thanksgiving, holiday recipe, smoked turkey, grilling, and main dish.