Lemon Herb Smoked Turkey
It’s best to use a small turkey for smoking, because the turkey must pass through the temperature range from 40°F to 140°F within 4 hours of being in the smoker otherwise it can spoil before it cooks through. Using an Organic Prairie© Small Turkey is best!
Lemon Herb Smoked Turkey
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Category
Dinner
Cuisine
American
Servings
10
Prep Time
15 minutes
Cook Time
4 hours
It's best to use a small turkey for smoking, because the turkey must pass through the temperature range from 40°F to 140°F within 4 hours of being in the smoker, otherwise it can spoil before it cooks through. Using an Organic Prairie® Small Turkey is best!
Ingredients
- 1 tablespoon fine sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
-
1 small Organic Prairie® Turkey
- 2 large leeks, roughly chopped
- 3 garlic cloves, smashed
- 1 lemon, sliced
- 4 sprigs fresh thyme
- 3 cups chicken broth
Directions
- Make sure your turkey is defrosted. Remove packaging and the bag of giblets from the turkey. Pat dry the turkey with paper towels.
- Preheat the smoker to 250°F.
- To make the rub: In a small bowl, add the fine sea salt, pepper, garlic powder, onion powder, mustard powder, thyme, and sage and mix together.
- Add the turkey to a roasting pan, breast side up. Stuff the cavity of with leeks, lemon, garlic, and fresh thyme. Tie the legs together with twine.
- Using your hands rub the out outside of the turkey with the spice mixture, making sure to cover the whole bird.
- Place the turkey in the smoker and cook for 25 to 30 minutes per pound. Use the chicken broth to baste the turkey every 30 minutes to keep it moist. Cook until internal temperature is 165°F. If the turkey begins to brown too much, you can cover with foil to continue cooking.
- Allow turkey to rest for 15 minutes before carving.
