Smoked Turkey Indoors
Updated June 5, 2024
Joe Fornabaio for The New York Times
- Total Time
- 2 hours
- Rating
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Ingredients
1 tablespoon coarse salt (kosher or sea)
1 tablespoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1 8- to 10-pound turkey
2 tablespoons salted butter
Nutritional analysis per serving (8 to 10 servings)
2 grams carbs; 300 milligrams cholesterol; 613 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 1041 milligrams sodium; 88 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make rub: place salt, poultry seasoning, garlic powder and pepper in a small bowl, and stir to mix.
- Step 2
Remove giblets from turkey. Remove fat from main cavity. Rinse turkey, inside and out, under cold running water, then blot dry, inside and out, with paper towels.
- Step 3
Place turkey on a sheet pan with sides. Sprinkle ⅓ of rub inside both cavities. Truss if desired. Sprinkle with remaining rub.
- Step 4
Set up a smoker, placing 3 tablespoons hardwood sawdust in center of bottom. Line a drip pan with foil, and place it on top of sawdust. Oil a wire rack and insert it in smoker. Put turkey, breast side up, on rack. Tent bird with heavy-duty aluminum foil, crimping edges over rim of smoker to make a seal. Ideally, foil will not touch turkey.
- Step 5
Place smoker over high heat for 3 minutes, then reduce heat to medium, and continue smoking for 30 minutes. Heat oven to 350 degrees. Remove foil from turkey, being careful to avoid steam. Paint bird with melted butter. Remove sawdust from smoker, then place smoker bottom with bird in it in the oven. Roast turkey until skin is crisp and golden brown and bird is cooked through, 1 ¼ to 1 ½ hours more, basting once or twice more. Turkey is done when internal temperature of thigh is 180 degrees.
- Step 6
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings for gravy.
Private Notes