Pecan Smoked Turkey
- 18 Servings
- 2 hrs Prep Time
- 6 hrs Total Time
Ingredients
- 1 Fresh Whole Turkey, neck and giblets removed and set aside
- 1/4 cup olive oil
- 1 tbsp. ground black pepper
- 1 tbsp. garlic powder
- 1/2 tbsp. paprika
- 1/4 cup butter, softened
For Dry Brine
- 1/3 cup kosher salt
- 1 tbsp. cracked black pepper
| Serving Size | 3 oz. cooked turkey |
|---|---|
| Amount Per Serving | |
| Calories | 210 |
| Calories from Fat | 120 |
| % Daily Value* | |
| Total Fat 14g | 22% |
| Saturated Fat 3.5g | 18% |
| Trans Fat | |
| Cholesterol 85mg | 28% |
| Sodium 690mg | 29% |
| Total Carbohydrates 1g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 24g | |
|
Vitamin A
6%
Calcium
2%
Vitamin C
0%
Iron
6%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet. -
Step 2
Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours. -
Step 3
Preheat smoker to 300°F. -
Step 4
Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika. -
Step 5
Smoke at 275-300°F for about 4 hours or until internal temperature reaches 170°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan. TIP: Pecan wood is a favorite because of its subtle flavor. Hickory can also be used.
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