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The BEST Smoked Turkey Recipe
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This recipe uses a spatchcocked turkey (the spine is removed). You can do this or a butcher can.
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Start by dry brining your turkey. First dry it off with paper towels.
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Next separate the skin from the meat using your fingers. The skin is tough & shouldn’t tear.
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Then rub kosher salt on the meat (under the skin).
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Sprinkle any remaining salt on the skin and inside of the turkey and rub that in as well.
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Let the turkey sit in the fridge (uncovered or loosely covered) on a wire rack in a pan for 1-3 days
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Get your turkey out of the fridge 30 minutes before you begin prepping it. Tuck the wings underneath
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Turn your wood pellet grill or smoker to 250 degrees F.
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Chop up fresh sage, rosemary, & thyme & put it in a bowl with 1/2 cup softened ghee or butter & stir
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Scoop a tablespoon of herbed ghee with your hands and rub it on the meat (under the skin).
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Be sure and get as far down as you can!
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Place the turkey either on a wire rack on a sheet pan or directly on the wood pellet grill or smoker
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Smoke for 30 minutes per pound of turkey. For a 14 pound turkey smoke for roughly 7 hours.
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Remove the turkey once the breasts are 145-150 F & thighs are 160 F
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Let rest for 30 minutes then carve and serve!
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For the full recipe, visit www.hotpankitchen.com
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https://www.hotpankitchen.com/smoked-turkey-recipe/
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