Garlic Herb Smoked Turkey Recipe
This garlic herb smoked turkey is a show-stopping centerpiece for any holiday meal, combining savory herbs with a touch of smoky richness. Infused with a flavorful garlic herb paste and cooked low and slow on a smoker, this turkey offers a moist, tender bite with a golden, crispy skin. The spatchcocking technique helps the turkey cook evenly, while the apple wood smoke brings a subtle sweetness that perfectly complements the aromatic herbs. Perfect for Thanksgiving or any special occasion, this smoked turkey recipe is guaranteed to be a crowd-pleaser.
Why Should I Spatchcock a Turkey for Smoking?
Spatchcocking a turkey, which involves removing the backbone and flattening the bird, is ideal for smoking because it allows for even cooking and quicker smoking times. This method exposes more of the turkey’s surface area to the smoke, ensuring each bite is rich in smoky flavor. Additionally, a spatchcocked turkey cooks more evenly, preventing dry spots in the breast meat while allowing the skin to crisp up beautifully.By flattening the turkey, you also reduce the overall cooking time, making this method perfect for those who want a quicker smoked turkey without sacrificing tenderness or flavor.
How to Achieve the Best Garlic Herb Flavor in Smoked Turkey
The secret to a flavorful smoked turkey lies in the garlic herb paste applied generously before cooking. This paste, made with fresh herbs, garlic, ghee, and seasoning, not only seasons the skin but also locks in moisture as the turkey smokes. Applying a thick layer of the paste, especially under the skin, ensures the garlic and herbs permeate the meat, creating layers of savory flavor. Letting the turkey sit in the fridge with the paste overnight intensifies the flavors even further, allowing the herbs and garlic to meld with the meat before the smoking process begins.
How to Thaw a Turkey
Properly thawing your turkey is essential for both safety and achieving the best texture. Here’s how to thaw a turkey for this recipe:
- Room Temperature Thawing: Place your frozen 12-13 pound turkey at room temperature for 12-16 hours.
- Refrigerator Thawing: After the initial room temperature thaw, transfer the turkey to the refrigerator for an additional 2-3 days. This gradual thaw ensures even defrosting and a juicy result.
Preparing the Turkey
Before you begin, remove the turkey’s giblets and neck from the cavity. These can be set aside to make a flavorful gravy or stock if desired.
Spatchcocking the Turkey
To ensure even cooking and allow for better smoke penetration, spatchcock the turkey:
- Place the turkey breast-side down on a sturdy cutting board.
- Using kitchen shears, cut along both sides of the backbone to remove it. This may require a bit of effort as the bones can be tough.
- After the backbone is removed, flip the turkey over and press down firmly on the breastbone to flatten the turkey as much as possible. This will allow the turkey to cook evenly on the smoker.
Garlic Herb Paste Ingredients
- 6 sticks of ghee (1 1/2 blocks), softened
- 6-8 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons fresh sage, chopped
- 2 teaspoons red pepper flakes
- Zest of 1 lime
- 2 tablespoons of your favorite turkey rub or seasoning blend
Directions for Garlic Herb Paste
- In a mixing bowl, combine softened ghee, garlic, rosemary, thyme, sage, red pepper flakes, lime zest, and turkey seasoning. Use a fork or whisk to mix everything together until the paste is smooth and all the ingredients are well incorporated.
- The mixture should be thick enough to stick to the turkey, almost like a frosting.
Preparing and Smoking the Turkey
- Apply the Garlic Herb Paste:
- Use your hands or a spatula to apply the garlic herb paste generously over the entire turkey, making sure to cover every inch. It’s best to get into every nook and cranny, especially the legs, wings, and breast.
- Optional Step: Carefully lift the skin over the breast and apply a few tablespoons of the mixture directly onto the breast meat. This will give the meat extra flavor and moisture as it cooks. Just be gentle when lifting the skin to avoid tearing.
- Rest the Turkey in the Fridge:
- For best results, cover the seasoned turkey with plastic wrap and let it rest in the refrigerator overnight. This will allow the flavors from the garlic herb paste to penetrate the meat fully.
- If you don’t have time for an overnight rest, place the seasoned turkey in the fridge for at least 2 hours. This shorter resting time will still allow some of the flavors to meld.
- Prepare the Smoker:
- Preheat your smoker to 275°F and add apple wood chunks for a mild, fruity smoke flavor. Apple wood pairs well with turkey, giving it a slightly sweet, smoky taste that complements the herbs.
- Place an empty pan on a lower rack or directly under the turkey on the same rack in the smoker. This pan will catch any drippings, which can be used to make a delicious smoked gravy or as a baste later.
- Smoke and Baste:
- Place the turkey on the smoker, skin side up, and let it smoke at 275°F for about 90 minutes without basting or opening the smoker. This will help set the initial smoky flavor.
- After 90 minutes, begin basting the turkey with the remaining garlic herb paste every 30-45 minutes. Open the smoker carefully, use a basting brush or spoon, and apply a light coat of the paste. This helps keep the meat moist and enhances the flavor.
- Continue smoking and basting until the internal temperature in the thickest part of the breast reaches 165°F. This will likely take several hours, depending on the turkey’s weight and the smoker’s consistency.
- Rest and Serve:
- Once the turkey reaches the proper temperature, carefully remove it from the smoker and place it on a cutting board or serving platter. Cover it loosely with foil and let it rest for 20 minutes. This rest time allows the juices to redistribute, ensuring moist, flavorful slices.
- After resting, carve the turkey and serve warm. This smoked turkey is best enjoyed fresh off the smoker with your favorite sides.
