The best way to smoke a turkey, hot and fast! Crispy skin, herbal taste, succulent dark meat, and juicy white meat.
- 1 Turkey (12-18 lbs)
- ½ tsp/lb Kosher Salt - Course
- 4 tbsp Ultimate Poultry Rub
- 1 tbsp Olive Oil
- 1 tbsp Water
Preparation - 24 hours before the cook
Spatchcock the defrosted turkey and cut off the wing tips.
Mix 2 tbsp of rub and 1 tbsp of water. Separate the breast skin from the breast, and season the breast under the skin.
Dry the turkey as much as possible with paper towels.
Salt the turkey all over, a majority of the salt should be on the breasts. 1/2 tsp of Kosher salt per pound.
Place prepared turkey on a shallow baking dish (to catch water) and leave in the refrigerator uncovered for 24 hours.
Two hours before the cook
Set your smoker up for indirect heating, and bring to 350 degrees F.
Pat the turkey with paper towels to ensure as much moisture is removed as possible. Get your hands dirty and start patting on the oil herbal rub over the top of the turkey.
Place the Turkey in the smoker directly on the rack on the indirect side of the smoker, breasts up. Ensure your thermometer probe tip is in the deepest part of the breast.
Once the internal breast temperature reaches 160 degrees F, take the turkey out and place on a cutting board. Let rest for 20-30 mins. Do not Tent.
Carve like a boss and serve.