Smoked Whole Turkey

Ingredients

• 1 whole turkey, 13 lb, thawed
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon dried sage
• 6 tablespoons unsalted butter, melted
• 1 large apple, quartered
• 1 yellow onion, quartered
• 4 cups apple and hickory wood chunks

Before you cook

• Remove the giblets and neck and dry the turkey thoroughly with paper towels.
• Mix the salt, black pepper, smoked paprika, garlic powder, and dried sage together.
• Rub that seasoning over the whole bird and refrigerate it uncovered on a rack overnight.

Steps

1. Set up your smoker or charcoal grill for indirect heat and bring it to a steady 275 degrees Fahrenheit.
2. Add two chunks of apple wood and one of hickory to the coals.
3. Stuff the apple and onion quarters into the turkey cavity.
4. Brush the bird all over with about half the melted butter.
5. Set the turkey breast up on the grate away from the fire and close the lid.
6. Smoke for 2 hours without opening the lid, adding a wood chunk if the smoke thins.
7. Brush the skin with the remaining butter and rotate the pan for even color.
8. Continue smoking for another 2 to 2 and a half hours, holding the temperature near 275 degrees.
9. Check the thigh and pull the turkey when it reads 165 degrees Fahrenheit.
10. Rest the bird under loose foil for 30 minutes so the smoke settles and the juices redistribute.
11. Carve and expect a pink ring just under the skin, which is smoke and not undercooked meat.