Smoked Turkey

Ingrédients

• 15 lb farm-fresh turkey
• 2 Tbsp chopped fresh sage
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh thyme
• 2 Tbsp chopped fresh rosemary
• 4-5 Tbsp kosher salt (about 1 tsp per pound)

Préparation

1. 1

   Combine chopped herbs and kosher salt. Rub mixture all over the turkey, including the cavity.

2. 2

   Place turkey in a bag and seal tight or put in a large enough plastic container and cover with plastic wrap. Put in the fridge for 24 to 48 hours, then unwrap and let sit in the fridge unwrapped for another 12 to 24 hours.

3. 3

   On the day you want to cook the turkey, preheat your smoker to 180 degrees F.

4. 4

   Place the turkey in a roasting pan, breast up. Transfer to smoker and smoke for 4 hours.

5. 5

   After 4 hours, increase the temperature to 325 degrees F and cook the turkey for about 2 more hours until it has reached an internal temperature of 160 degrees F in the thickest part of the thigh (temperature will go up while the turkey rests). Tent the turkey if needed.

6. 6

   Take the turkey out of the smoker and let rest for 20-30 minutes before carving.