Butcher BBQ’s Holiday Smoked Turkey

First, make sure you have a completely thawed turkey. Remove the neck and giblets from the inside cavity of the bird. Carefully rinse the turkey’s exterior with cold water, and dry all around the turkey with a towel.

Fill the barrel of your injection needle with the Cooking Oil.

Insert the needle into the breasts and thighs of the turkey, injecting about 2 oz in each thigh and both sides of the breasts. When pushing the injector plunger, slowly pull the needle out of the meat at the same time, but not entirely. Then reposition the needle at a different angle and repeat. This way, the Cooking Oil gets into the turkey without creating pockets.

Coat the skin with melted butter and dust on a layer of Butcher BBQ’s Honey Rub. It’s worth it to add some rub to the cavities of the turket, too.

Gently loosen turkey skin over the breast and legs and rub the remaining seasoning underneath the loosened skin.

Place the turkey into the smoker and cook at 270 F until the internal temperature reaches 160 F.

Check the internal temperature after an hour and reapply melted butter to the skin. There is an old pitmaster saying, “If you serve undercooked turkey for the holidays, expect coal for the next decade.”

When your turkey’s internal temperature reads 160 F, lightly drizzle the pan gravy over the skin. Once your bird is glazed, shut the smoker lid and finish cooking until it reaches 165 F in the center of the breast.

Carefully take your meat off the grill and allow it to rest. Use this time to break it to the dog that there won’t be any leftovers—poor pup. After 20 minutes, you may cut and serve the turkey!