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Lucille's Favorite Smoked Turkey Recipe

Lucille's Favorite Smoked Turkey Recipe

Posted by Chuck Cantrell on Mar 25th 2019

Ingredients:

1 Turkey 14 - 15 pounds

1 Jar of Lucille’s Favorite Barbecue Dry Rub

Hickory or Applewood chips

Equipment Needed:

Smoker

Instant read thermometer

Aluminum Foil

Optional (instead of gravy):

Step 1: This is not as hard as it seems, the basic principles are the same whether it's turkey, ribs, or brisket. You’ll want to make sure you put some flavor into the bird before you start smoking it. Lucille’s Favorite is the perfect start to adding the flavor of summer. Completely thaw your bird first. Once thawed, sprinkle with Lucille’s Favorite Barbecue Rub liberally; be sure to coat it well inside and out. Place turkey in a pan that has been lined with parchment paper and place in the refrigerator uncovered for 24 to 48 hours. This first step will definitely put the right flavor into it.

Step 2: Your guests are arriving in 8 hours so it’s time to put your bird in the smoker. To get started you’ll need to get the smoker up to temperature and get it smoking before you put your turkey in. Start with hickory or apple chip and set your smoker to 270 degrees. Let you smoker run for about 30 minutes before putting the turkey in (place the turkey on a rack with a drip pan on the rack below it). Your bird will require approximately 30 minutes per pound to stay moist and reach an internal temperature of 165 to 170 degrees. It’s import to keep watch and make sure it doesn’t overcook. For a 14 pound bird, you’ll want to start checking at the 5-hour mark. Place an instant-read thermometer in the thick part of the thigh to check the temperature. Since you will be basting the turkey every hour or so, start checking the temperature earlier if you are concerned it’s cooking quicker than you thought.

Step 3: I said it above but want to make sure you noted to baste your bird every hour or so, this is an important step. If you don’t baste, the turkey will likely dry out. Once your turkey reaches 165 degrees (measured from the thigh), remove it from smoker and place on a cutting board or platter. It will need to rest up to 2 hours and should be covered tightly with aluminum foil.

Step 4: Now here is when easy gets even easier. You won’t have to make gravy! Just open a bottle of Lucille’s Favorite Sweet & Spicy Barbecue Sauce and you're done.