Juicy, tender and super flavorful!
Step 1: Cut Out the Backbone
Step 2: Slice the Breastplate
Step 3: Flatten
Step 4: Trim Excess Skin
Step 5: Dry Brine
Make the dry brine. Liberally season all sides of the turkey and under the skin. Refrigerate uncovered for 2 to 3 days.
Step 6: Set up the Smoker
250° to 275° F. Use apple, cherry or oak for smoke.
Step 7: Smoke the Turkey
Cook until the internal temperature of the breasts reaches 157° F to allow for carry-over cooking.
Step 8: Rest the Turkey
Rest for 30 minutes before carving.
Enjoy that beautiful smoked turkey!