- Ingredients
- How To Cook
- Nutrition
- 1 17 lb. Shady Brook Farms® Fresh Whole Turkey, neck and giblets removed and set aside
- 1/4 cup olive oil
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1/4 cup butter, softened
- For Dry Brine:
- 1/3 cup kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon Truvia® Brown Sugar Blend or brown sugar
Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet.
Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.
Preheat smoker to 300°F.
Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika.
Smoke at 275-300°F for about 4 hours or until internal temperature reaches 170°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan.
TIP: Pecan wood is a favorite because of its subtle flavor. Hickory can also be used.
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Nutrition Facts
Serving Size | 3 oz. cooked turkey |
---|---|
Amount Per Serving | |
Calories | 210 |
Calories from fat | 120 |
% Daily Value* | |
Total fat 14 g | 22 % |
Saturated fat 3.5 g | 18 % |
Trans fat | |
Cholesterol 85 mg | 28 % |
Sodium 690 mg | 29 % |
Total Carbohydrates 1 g | 0 % |
Dietary Fiber 0 g | 0 % |
Sugars 0 g | |
Protein 24 g | |
Vitamin A
6%
Calcium
2%
Vitamin C
0%
Iron
6%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
