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Preheat the smoker to 225 degrees. In a small bowl combine the paprika, garlic powder, Italian seasoning, onion powder, salt, and pepper. Rub generously on the entire turkey. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary. Place the turkey in the smoker and smoke for 30 minutes per pound.
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Instructions. Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry. The day of smoking, heat your smoker to 250°F according to manufacturer's instructions or build a bed of low coals off to the side of a grill.
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Place turkey in a bag and seal tight or put in a large enough plastic container and cover with plastic wrap. Put in the fridge for 24 to 48 hours, then unwrap and let sit in the fridge unwrapped for another 12 to 24 hours. On the day you want to cook the turkey, preheat your smoker to 180 degrees F.
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Smoke the turkey at a low temperature, 175F-200F for about 4 hours, checking the internal temperature with a meat thermometer after 2.5 hours and then every 45 minutes after that. At this low temperature, plan for about 20 minutes per pound of smoking time.
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Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. 3. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick.
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Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan. Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part.
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90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter. 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours.
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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.
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Preheat the oven to 325°F (165°C). Rinse the turkey and pat it dry with paper towels. In a small bowl, mix together the salt, garlic powder, smoked paprika, black pepper, dried thyme, dried rosemary, dried sage, onion powder, and cayenne pepper to make a rub. Rub the olive oil all over the turkey, then sprinkle the rub evenly over the entire.
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Setting up the Oven. Preheat your oven to 325°F (163°C). Place the wire cooling rack inside the roasting pan and place the turkey on top of the rack. This will elevate the turkey and allow the smoke to circulate around it. Position the smoking packet directly on the oven rack, below the roasting pan.
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Prepare Marinade & Inject Turkey. Reserve 2 tablespoons of butter and 2 tablespoons of oil for the wet rub. Add the rest of the butter to a small bowl, cover it with a paper towel, and microwave for 30 seconds. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined.
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Preheat Traeger grill to 250 degrees. Rinse turkey inside and out in cool water, pat dry. Place turkey on a rack in a roasting pan. Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together. Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
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Light up the grill. Grill the turkey until the temperature inside the breast reads 162 degrees from an instant-read thermometer, such as the Thermapen MK4. To make the brine, bring the juice, salts, bay leaves, sugar and honey to a boil. Simmer until sugar is dissolved and let cool completely. In large container, pour the brine over the turkey.
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Preheat the smoker. Preheat an electric smoker to 250°F. If you're using a gas grill, turn half of the burners to medium and leave the other half off. If you have a charcoal grill, preheat the coals until they are ashed over, dump them to one side, and open the vent about 20%. Put the turkey on the grill.
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Consider placing a drip pan underneath the turkey. If you want to save fluids and fat for some smoky gravy, place a drip pan underneath your rack to catch any fluids leaving your turkey. 6. Maintain the heat of the smoker at around 230 °F (110 °C). Check the smoker every hour or so to maintain the heat and smoke.
