With this easy recipe, you can savor the rich, smoky flavor of a perfectly smoked turkey. The turkey gets a wonderful blend of spices and a smoky aroma from the wood chip and dry rub combination.

Ingredients: 1 whole turkey 12-15 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple wood chips, soaked in water. 1 cup hickory wood chips, soaked in water.

Instructions: Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub. Remove giblets from turkey and pat it dry with paper towels. Rub the dry rub all over the turkey, including under the skin and inside the cavity. Cover the turkey and refrigerate for at least 4 hours or overnight for better flavor absorption. Prepare your smoker for indirect heat at 225F 107C. Place soaked wood chips in the smoker box or on the coals for a flavorful smoke. Put the turkey on the smoker grate, breast side up. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165F 74C. Baste the turkey with pan drippings or melted butter every hour to keep it moist. Once done, let the turkey rest for 20-30 minutes before carving.

Prep Time: 20 minutes

Cook Time: 6-7 hours

With this easy recipe, you can savor the rich, smoky flavor of a perfectly smoked turkey. The turkey gets a wonderful blend of spices and a smoky aroma from the wood chip and dry rub combination.

Ingredients: 1 whole turkey 12-15 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple wood chips, soaked in water. 1 cup hickory wood chips, soaked in water.

Instructions: Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub. Remove giblets from turkey and pat it dry with paper towels. Rub the dry rub all over the turkey, including under the skin and inside the cavity. Cover the turkey and refrigerate for at least 4 hours or overnight for better flavor absorption. Prepare your smoker for indirect heat at 225F 107C. Place soaked wood chips in the smoker box or on the coals for a flavorful smoke. Put the turkey on the smoker grate, breast side up. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165F 74C. Baste the turkey with pan drippings or melted butter every hour to keep it moist. Once done, let the turkey rest for 20-30 minutes before carving.

Prep Time: 20 minutes

Cook Time: 6-7 hours

With this easy recipe, you can savor the rich, smoky flavor of a perfectly smoked turkey. The turkey gets a wonderful blend of spices and a smoky aroma from the wood chip and dry rub combination.

Ingredients: 1 whole turkey 12-15 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple wood chips, soaked in water. 1 cup hickory wood chips, soaked in water.

Instructions: Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub. Remove giblets from turkey and pat it dry with paper towels. Rub the dry rub all over the turkey, including under the skin and inside the cavity. Cover the turkey and refrigerate for at least 4 hours or overnight for better flavor absorption. Prepare your smoker for indirect heat at 225F 107C. Place soaked wood chips in the smoker box or on the coals for a flavorful smoke. Put the turkey on the smoker grate, breast side up. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165F 74C. Baste the turkey with pan drippings or melted butter every hour to keep it moist. Once done, let the turkey rest for 20-30 minutes before carving.

Prep Time: 20 minutes

Cook Time: 6-7 hours