- 12 to 14 pound turkey, prepared as directed above.
- 2 TBS dried thyme
- 1 TBS powdered sage
- 2 tsps dried oregano
- 2 tsps paprika
- 2 tsps sea salt
- 1-1/2 tsps cracked black pepper
- 1 tsp dried rosemary
- 1 tsp onion or garlic powder (optional)
- 1/4 cup extra virgin olive oil (EVOO)
- 1/2 cup apple cider
- 1/2 cup water
- Apple or pecan wood chips
Total time: 6 hour 30 min – Prep time: 30 min – Cook time: 6 hour
1. Preheat the smoker to 225˚F.
2. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings.
3. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey.
4. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Fill the side drawer with the wood chips.
5. Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F.
6. Check every hour for smoke. Add wood chips if you don’t see any smoke. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. Alternatively, use the digital probe thermometer that came with your smoker.
7. Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving.