Smoked Butter-Rubbed Turkey

By jimrich1

Ingredients

• 12 lb turkey
• Turkey brine recipe (see separate)
• Butter/Rub Mixture
• 3 sticks of butter (Leave 3 sticks of butter sitting out on the counter for several hours until it gets very soft)
• 3 heaping TBS of Jeff’s Original Rub

Preparation

Step 1

• Thaw Time: 1 day for each 5 lbs (3 days in fridge)
• Brine Time: 8 - 10 hours
• Cook Time: 5 - 6 hours
• Smoker Temp: 225 - 240°F
• Meat Finish Temp: 165°F
• Recommended Wood: Apple

Place the butter into a mixing bowl and add 3 heaping tablespoons of Jeff’s Original Rub. Mix well to combine and set aside.

The turkey wings are made up of 3 sections called the drumette (part closest to the body) the mid-section and the wing tip. Either tuck the wing tips under the bird or snip them off.

With the breast side up on the table, carefully work your hands under the skin surrounding the breast being careful to not let it tear. The handle end of a butter knife works well for this. Note: Use a paper towel to dry the area under the skin and on the outside of the skin to help the butter adhere better.

Apply about 1/3 of the rub butter mixture under the skin of the breast making sure to spread it evenly on both sides. Apply another 1/3 of the rub butter on the outside of the turkey breast, legs, wings and back. The last 1/3 will be used for basting.

Apply rub all over the outside of the turkey. Allow to sit for about 30 minutes to get the wet look before going into the smoker.

Insert internal thermometer in the thickest part of the thigh away from the bone and move the turkey to the smoker.

Melt the remaining butter/rub mixture in the microwave so that's it's easy to brush on and baste the turkey about an hour before it's finished and then again about 30 minutes before it's finished.

When the turkey reaches 160-162°F (double check with hand held in thickest part of breast), remove it from the heat immediately and carry it into the house. Tent a loose piece of foil over it and let it rest for 15-20 minutes before carving it. During this time, it will rise to 165°F and the juices inside will redistribute throughout the turkey.