Smoking a turkey can result in a rich and roasted flavor that you can not achieve the same way with the oven. It's also a huge oven space saver during the holidays! Plus, smoking a turkey can result it a tastier smoked or charred skin that is perfectly crispy!
It's best to use a small turkey for smoking, because the turkey must pass through the temperature range from 40°F to 140°F within 4 hours of being in the smoker, otherwise it can spoil before it cooks through. Using an Organic Prairie® Small Turkey is best!
Make sure your turkey is defrosted. Remove packaging and the
bag of giblets from the turkey. Pat dry the turkey with paper towels.
Preheat the smoker to 250°F.
To make the rub: In a small bowl, add the fine sea salt,
pepper, garlic powder, onion powder, mustard powder, thyme, and sage and mix
together.
Add the turkey to a roasting pan, breast side up. Stuff the
cavity of with leeks, lemon, garlic, and fresh thyme. Tie the legs together
with twine.
Using your hands rub the out outside of the turkey with the
spice mixture, making sure to cover the whole bird.
Place the turkey in the smoker and cook for 25 to 30 minutes
per pound. Use the chicken broth to baste the turkey every 30 minutes to keep
it moist. Cook until internal temperature is 165°F. If the turkey begins to
brown too much, you can cover with foil to continue cooking.
Allow turkey to rest for 15 minutes before carving.
