Easter Series: Smoked Turkey with Herb Butter Recipe
Easter is the perfect time to gather with friends and family for a special meal, and what better way to impress your guests than with a juicy and flavorful smoked turkey? This recipe features a delicious herb butter rub that will take your Easter turkey to the next level.
Ingredients:
1 12-14 lb turkey
1/2 cup unsalted butter, softened
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped fresh sage
2 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper
Instructions:
Brine the turkey: Brining is an important step to ensure a juicy and flavorful turkey. In a large pot or container, dissolve 1 cup of kosher salt and 1 cup of brown sugar in 1 gallon of water. Add the turkey to the brine and refrigerate for 12-24 hours.
Prepare the smoker: Preheat your smoker to 225-250°F. Add your preferred wood chips or chunks to the smoker box or tray. Apple or cherry wood is a great choice for turkey.
Make the herb butter rub: In a small bowl, combine the softened butter, chopped herbs, garlic, salt, and pepper. Mix well until all ingredients are fully incorporated.
Prep the turkey: Remove the turkey from the brine and pat dry with paper towels. Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Spread the herb butter mixture under the skin, covering as much of the turkey as possible. Rub any remaining herb butter over the exterior of the turkey.
Smoke the turkey: Place the turkey on the smoker, breast side up. Smoke for approximately 30-40 minutes per pound, or until the internal temperature of the turkey reaches 165°F in the thickest part of the breast or thigh. Use a meat thermometer to monitor the temperature throughout the cooking process.
Rest and serve: Once the turkey is cooked, remove it from the smoker and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute and results in a juicier and more tender turkey. Serve with your favorite Easter sides and enjoy!
Tips:
If you don't have access to a smoker, you can also use a gas or charcoal grill. Set up your grill for indirect heat and place the turkey on the cool side. Add wood chips to the grill for smoke.
To save time, you can also use a store-bought herb butter or seasoning blend. Just make sure to read the label and adjust the amount of salt accordingly.
For a crispier skin, you can increase the temperature of the smoker or grill to 350-400°F for the last 15-20 minutes of cooking.
