Smoked Turkey

If you’ve recently acquired a smoker—whether a pellet smoker or an electric smoker—and have been itching to smoke a whole turkey, now’s your chance. This BBQ smoked turkey recipe comes from the cookbook Smokin’ With Myron Mixon. Mixon, a three-time Memphis in May champion, believes the signature of good barbecue is tasting the essential flavor of the meat. This recipe works not only for a Thanksgiving turkey; it’d be fantastic at any outdoor celebration. The magic of smoke, meat, and time prove how simple smoker recipes can be. Plus, the cook time is mostly hands-off, giving you plenty of opportunity (and oven space) to focus on the side dishes and desserts.

The best smoked turkey recipe yields pull-apart tender white and dark meat. If you’re using a frozen turkey, you’ll need to thaw it first, which takes 24 hours in the fridge per every four to five pounds. You’ll marinate your turkey overnight in chicken broth and aromatics, then rub the outside of the turkey with Mixon’s signature dry rub. Hickory wood chips or wood pellets are classic for smoked turkey, but you could opt for maple or apple wood, either of which would add a touch more sweetness. There’s no need to baste; the smoking technique achieves tender, juicy meat and crispy bark. Use a meat thermometer to ensure the breast meat is done, then rest and carve. Whether you serve the meat at Thanksgiving dinner or any crisp Sunday alfresco, make sure you put the turkey leftovers to good use; making sandwiches from the turkey breast might be the best part.