Applewood Smoked Whole Turkey with Brown Sugar Spice Rub

Applewood Smoked Whole Turkey with Brown Sugar Spice Rub

Applewood smoked whole turkey is cooked over indirect heat at 325°F until the breast and thigh reach 165°F. A brown sugar spice rub coats the skin and cavity, and applewood adds a smoky finish.

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Prep Time 15

Cook Time 3 30

Resting 30

Total Time 4 15

Servings: 10 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

For the turkey

1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed

For the brown sugar spice rub

0.25 cup light brown sugar packed
1 tbsp kosher salt Morton
1 tbsp paprika
2 tsp ground black pepper
2 tsp garlic powder
1 tsp onion powder
0.5 tsp cayenne pepper
2 tbsp canola oil

For smoking

2 applewood chunks to 3 fist-size

Equipment

1 smoker

Method

Prepare the turkey

Pat the turkey dry inside and out with paper towels.

Make and apply the rub

Stir the brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne together in a small bowl.
Brush the oil over the turkey skin.
Rub the spice mixture evenly over the skin and inside the cavity.

Smoke the turkey

Preheat the smoker to 325°F for indirect cooking.
Add the applewood chunks according to the smoker manufacturer's directions.
Set the turkey breast-side up on the smoker grate.
Cook, keeping the smoker at 325°F, for about 3 to 4 hours; begin checking after 2 1/2 hours and continue until a thermometer inserted into the thickest part of the breast and the innermost thigh, away from bone, reads 165°F.
Transfer the turkey to a carving board.
Tent loosely with foil and rest for 30 minutes before carving.

Notes

For the juiciest result, check both the thickest part of the breast and the innermost thigh with a thermometer, away from bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Avocado oil can replace canola oil if desired.