Smoked Turkey Recipe (with Video)

Prepare the Seasoning
1. Mix seasonings in a bowl or shaker.
Spatchcock the Turkey
1. Cut the backbone of the turkey then flip over and crack the breast bone. This will cause the turkey to lay flat and cook evenly.
Season the Turkey
1. Dry the inside of the turkey and lightly spray with olive oil cooking spray then add the seasoning blend on the inside.
2. Flip over and pat the turkey dry.
3. Then inject the entire turkey (breast, legs, thighs, wings) with Tony’s creole butter.
4. Pat dry again. Having the skin dry is important to getting skin crispy.
5. Spray turkey with olive oil cooking spray and add seasoning rub.
Prepare the Smoker
1. Heat your smoker to 275-300 degrees. I used apple wood and put the bird on the smoker.
2. Place a temperature probe in the thickest part of the breast.
Prepare the Basting Sauce
1. Heat up butter, rosemary, thyme, poultry seasoning, and garlic in a pot.
2. Use this to drizzle over the turkey every hour.
3. After the bird gets to a color you like, loosely place foil over it to prevent it from getting too dark.
Cook the Turkey
1. Cook for about 3.5 to 4 hours depending on the size of the bird until it reaches 165 internal temperature.
2. Let rest for 15 minutes then slice and enjoy.