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Smoked Turkey With Herb Dry Rub

A smokin' delicious turkey that is tender, juicy, and flavorful cooked to perfection right to the bone. The heady aroma from the applewood adds to the feast of the senses.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Dinner, Main Dish
Servings 8 servings


  • 1 12- pound whole turkey completely thawed (if frozen), rinsed, and pat dry with paper towels
  • 1 tablespoon butter divided in half
  • Chipped Applewood
  • Apple Juice enough to fill pan of smoker, depending on model and type
  • For the dry rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse ground pepper
  • 2 tablespoons garlic powder
  • 2 teaspoons dried crushed rosemary
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried crushed thyme leaves


  • In a small bowl, whisk together the dry rub ingredients and set aside.
  • Line a large cookie sheet with foil and place the turkey on top.
  • Separate the skin over the breast with your fingers.
  • Insert pats of butter in the center of each side as far toward the back as you can.
  • Rub herb mixture evenly over all sides of turkey.
  • Allow turkey to come to room temperature.
  • Meanwhile, fill pan in bottom of smoker with apple juice to the maximum level.
  • Fill the wood chamber with applewood. Insert and lock closed.
  • Set and preheat smoker temperature to 270 degrees.
  • When ready, place turkey directly on a rack so it sits centered in the smoker.
  • Insert an internal temperature (if available on unit) at this time.
  • Shut door and leave closed.
  • Continue to add wood chips every 45 minutes.
  • After 2½ hours, check internal meat temperature with a probe.
  • Continue cooking until the internal temperature reaches 170 degrees.
  • When done, remove turkey from smoker and place on rack in a foil lined sheet.
  • Allow to rest for 30 minutes before carving.
Keyword Turkey