Description
A whole turkey slow-smoked with applewood or hickory, infused with a rich rosemary and garlic herb butter for a savory, aromatic finish.
Ingredients
Scale
- 12–14 lb Whole Turkey
- 1/2 cup Unsalted Butter, softened
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Rosemary, finely chopped
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper
- 1 head of Garlic, halved crosswise
- 4 sprigs Fresh Rosemary
- Applewood or Hickory wood chunks
Instructions
- Remove giblets and pat the turkey completely dry with paper towels.
- Combine softened butter, minced garlic, chopped rosemary, salt, and pepper in a small bowl until a paste forms.
- Rub a portion of the herb butter inside the turkey cavity and insert the halved garlic head and whole rosemary sprigs.
- Loosen the skin over the breast and thighs, rubbing the butter directly onto the meat, then coat the exterior skin with the remaining mixture.
- Preheat the smoker to 225°F using applewood or hickory chunks.
- Place the turkey on the grate breast-side up and smoke until the internal breast temperature reaches 160°F.
- Increase the smoker temperature to 325°F for the final 30 minutes to crisp the skin.
- Remove the turkey when the internal breast temperature reaches 165°F.
- Let the turkey rest on a carving board for 30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American