Smoked Turkey

Ingredients

• 5.4–6.35 kg (12–14 lb)whole turkey
• 60 ml (¼ cup)olive oil
• as directed on the packetchicken injection mix
• as directed on the packetMagic Moisture injection mix
• about 60 ml (¼ cup)salt, pepper and garlic blend
• about 3 tbspchipotle seasoning
• about 80 ml (⅓ cup)Hot Dirty Bird dry rub
• 120 ml (½ cup)butter, melted, for brushing

Instructions

1. 1

   Prepare the turkey

   Wash the turkey and pat it dry all over, including inside the cavity.

2. 2

   Flatten the bird

   Cut out the backbone and press the turkey flat.

3. 3

   Mix the injections

   Combine the chicken injection mix and Magic Moisture injection mix with water, following the directions on the packets.

4. 4

   Wipe the surface

   Use a paper towel to clean up the liquid around the turkey.

5. 5

   Oil the turkey

   Brush olive oil over the outside and inside of the turkey.

6. 6

   Apply the seasonings

   Sprinkle the salt, pepper and garlic blend, chipotle seasoning and Hot Dirty Bird dry rub over the outside and inside of the turkey.

7. 7

   Smoke the turkey

   Preheat the smoker to 149°C (300°F). Place the turkey in breast-side up, cover and cook.

8. 8

   Brush with butter

   After 2 hours, open the smoker and brush the turkey with melted butter to help crisp the skin.

9. 9

   Check the temperature

   Cover the turkey again and cook until the thickest part of the breast reaches 74°C (165°F) internally.

10. 10

    Rest and carve

    Remove the turkey and let it rest. Cut off the legs, then the wings; halve the breast and slice each half thinly.

What is smoked turkey?

Smoked turkey is a whole bird cooked in a smoker, where steady heat and wood smoke season the meat as it cooks. Smoking turkey is a popular barbecue approach, though the exact flavour depends on the rub and smoker used.

This version is flattened for cooking and seasoned with injection mixes, a savoury blend, chipotle and a barbecue-style rub. Butter brushed on during cooking adds richness and helps the skin brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1200 calories, 160g protein, 2g carbs, 55g fat.

Turkey supplies most of the protein, while the olive oil and butter contribute much of the fat; the injection mixes and rubs can also add appreciable sodium. The turkey itself is low in carbohydrate, so serve it with vegetables and a measured portion of potatoes or another carbohydrate-rich side for a more balanced plate.

Seasoning and injection

Injection mixes: combine both packet mixes with water exactly as their labels direct. The recipe does not specify a water quantity, so follow the packet instructions rather than guessing.

Dry rubs: apply the three blends across both the outside and inside of the bird. They may contain salt, so avoid adding extra salt unless you have checked their labels and tasted the seasoning.

Flattening the turkey

Backbone: cut it out to make the turkey lie flat. Flattening changes the shape of the bird, helping it sit steadily breast-side up in the smoker.

Drying: pat the skin and cavity thoroughly before adding oil and seasoning. Wipe away any excess injection liquid as directed so the surface is not left wet.

Managing the heat

Smoker temperature: set the smoker to 149°C (300°F) before adding the turkey. Keep it covered while the bird cooks, reopening it after 2 hours to brush on the butter.

Cooking time: the supplied method gives about 3 hours for an 11 lb turkey, but this bird is listed as 12–14 lb. Treat the clock as a guide and rely on the temperature check for doneness.

Checking for doneness

Breast: check the thickest part with a food thermometer and cook until it reaches 74°C (165°F). Avoid touching bone with the thermometer tip, as that can affect the reading.

Resting: let the turkey rest after removing it from the smoker, before carving. The recipe does not give a resting time; allow the juices to settle while you prepare to slice.

Carving and serving

Carving order: remove the legs and wings first, then halve the breast and slice each half thinly. Use a sharp knife and steady the bird on a carving board.

Serving ideas: pair the slices with vegetables, potatoes or a crisp salad. A tangy sauce or light gravy can complement the smoky, spicy seasoning.

Recipe notes & tips

• Check the smoker temperature before putting the turkey in.
• Follow the packet directions for both injection mixes, since the recipe does not state how much water to use.
• Dry the skin well before brushing on the olive oil.
• Keep the lid closed during cooking except when brushing with butter and checking the turkey.
• Check the thickest part of the breast with a thermometer rather than judging doneness by time alone.
• Let the turkey rest before carving to make slicing easier.

Variations

• Make a homemade injection: the recipe suggests mixing 240 ml (1 cup) water, 1 chicken bouillon cube, 60 ml (¼ cup) melted butter, 2 tbsp lemon juice and 2 minced garlic cloves or garlic powder, with extra spices if desired.
• Adjust the heat: use less chipotle seasoning for a milder flavour.
• Change the rub: swap in a different barbecue dry rub to alter the seasoning profile.
• Use broth in the injection: the recipe notes chicken broth as an option when making a homemade injection liquid.
• Serve with sauce: offer barbecue sauce or gravy at the table rather than adding it to the turkey.

Common mistakes to avoid

• Guessing the injection water: follow each packet's directions because the recipe gives no water quantity.
• Leaving the skin damp: pat the bird dry before oiling and seasoning it.
• Cooking only by the clock: check the thickest part of the breast and continue until it reaches 74°C (165°F).
• Opening the smoker repeatedly: keep it covered except for the butter brushing and doneness check.
• Carving immediately: let the turkey rest after cooking before slicing.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until piping hot throughout; add a little stock or gravy to help keep the meat moist.

Frequently asked questions