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'TIS THE SEASON SMOKED TURKEY

Who's the holiday hero? It's you, my friend, with a turkey coated in a savory spice rub then slow smoked to tender and juicy perfection! Super easy and impressive holiday main course!



Huckleberry Cinders recommends our Apple Wood, Cherry Wood or Hickory Wood chunks, chips or splits for use in your wood smoker or barbeque grill.


INGREDIENTS


12 lb whole turkey, giblets and neck removed

1/2 cup RJ's Salty Seez Barbeque Dry Rub

1 onion quartered

1 lemon quartered

4 sprigs fresh herbs such as thyme, rosemary or parsley

3 cups chicken broth

fresh herbs for garnish

cooking spray



DIRECTIONS


1) Preheat the smoker to 250 degrees F. Load the smoker with the wood.


2) Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.


3) Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.


4) Sprinkle the dry rub all over the surface of the turkey.


6) Place the turkey in the smoker. Cook for 6 - 7 hours, basting with chicken broth every 30 - 45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as necessary.

If the turkey starts to get too dark, cover it with foil.


7) Let the turkey rest for 10 - 15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.