Learn how to smoke a turkey to perfection, resulting in a juicy and flavorful holiday centerpiece. This recipe guides you through preheating, prepping, buttering, smoking, checking the temperature, and resting the turkey for optimal results.
1. Preheat Your Smoker: Set your Weber Searwood smoker to 275°F. Make sure you see thin, blue smoke before starting.
2. Prep the Turkey: Remove the defrosted turkey from its packaging and take out the neck and giblets. Pat the turkey dry.
3. Butter It Up: Generously coat the entire turkey—inside, outside, and under the skin—with Cowboy butter. Stuff the cavity with apple, onion, lemon, sage, parsley, thyme, and salt.
4. Smoke the Turkey: Place the turkey on the smoker grates, breast side up. Smoke at 275°F for about 20 minutes per pound.
5. Check the Temp: Use a thermometer to ensure the breast and thigh reach at least 165°F. Test both sides to ensure even cooking.
6. Rest and Serve: Let the turkey rest for 15 minutes before carving. Then, slice and serve the juiciest, most flavorful smoked turkey your guests have ever had. Enjoy!
