This Smoked Turkey Recipe was a winner at Memphis in May

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier due to higher monounsaturated fats.

whole turkey

🥗Healthier: turkey breast

💰Cheaper: chicken

Turkey breast is leaner, while chicken is often more affordable.

Trim the turkey breasts, focusing on the breast meat.

Inject the turkey with 1/4 cup Bird Booster and 16.9 oz of water using a 16 gauge needle.

Refrigerate the injected turkey overnight with the rub applied.

Prepare a baking pan with a cooling rack for the turkey.

Insert temperature probes into the thickest part of the turkey breasts.

Preheat the smoker to 300°F.

Smoke the turkey for about 3 hours, basting every 20 to 30 minutes with butter.

After 2.5 hours, remove the turkey from the smoker and place it in half pans with 1/2 stick of unmelted butter in each pan.

Wrap the turkey tightly and return it to the smoker until it reaches an internal temperature of 175°F.

Let the turkey rest in a cooler for about 2 hours to stop the cooking process.

After resting, apply Ken's barbecue sweet rib sauce and place the turkey back in the smoker at 225°F for 5 minutes to set the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary