Smoked Turkey

Ingredients

• Wood chips (2 cups (hickory or apple))
• Dried rosemary (1 tablespoon)
• Dried thyme (1 tablespoon)
• Onion powder (1 tablespoon)
• Garlic powder (1 tablespoon)
• Paprika (2 tablespoons)
• Black pepper (1 teaspoon)
• Salt (2 tablespoons)
• Whole turkey (1 (12-14 pounds))
• Olive oil (2 tablespoons (for moisture))
• Chicken broth (1 cup (optional, for basting))

Instructions

1. Prepare the smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).
2. Rinse the turkey under cold water and pat it dry thoroughly with paper towels.
3. In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary to create a flavorful dry rub.
4. Drizzle the turkey with olive oil to help the dry rub adhere better, then rub the dry mixture all over the turkey, including under the skin and inside the cavity for maximum flavor.
5. Place the turkey on the smoker rack and insert a meat thermometer into the thickest part of the thigh, making sure it does not touch the bone.
6. Add the wood chips to the smoker box or directly onto the charcoal for a smoky flavor.
7. Close the smoker and let the turkey smoke for approximately 6 hours, or until the internal temperature reaches 165°F (74°C). If desired, baste the turkey with chicken broth every hour to enhance moisture.
8. Once done, remove the turkey from the smoker and let it rest for 20 minutes before carving to allow the juices to redistribute.
9. Carve the turkey and serve it as the centerpiece for your holiday feast or any special occasion.