Best Smoked Turkey Recipe with Dry Rub

As Thanksgiving draws near, it's time to start thinking about the star of your holiday dinner— the turkey. For anyone looking to serve up a turkey with the perfect smoky flavor, the Best Smoked Turkey Recipe with Dry Rub is the solution. With the Hybrid Grill Series, you can effortlessly combine the mesquite essence of hardwood with the convenience of gas grilling. This setup enriches your turkey with deep, savory flavors and helps maintain a calm and organized indoor kitchen, allowing you to focus on the festivities rather than the hustle of meal prep.

The expertly crafted dry rub infuses the turkey with a blend of spices, enhancing its natural flavor and adding a delightful kick. This method ensures that your turkey is not just tender but also bursting with taste, creating an unforgettable centerpiece for your Thanksgiving or Christmas table.

Using the Hybrid Grill Series, you can precisely control the cooking process, guaranteeing a flawlessly smoked turkey every time. The grill's ability to maintain steady temperatures ensures that your bird cooks evenly, with the dry rub forming a tantalizing crust that seals in juices and flavor. Whether you're a seasoned pro or trying your hand at smoking for the first time, this method paves the way for a stress-free holiday meal that will impress your guests and make your gathering truly special.

Embrace the joy of grilling with this simple yet flavorful approach, and watch as your holiday meal becomes the talk of the season. With the Best Smoked Turkey Recipe with Dry Rub, create a tradition of taste that will be cherished for years to come.

Best Smoked Turkey Recipe with Dry Rub Ingredients

• 1 turkey, ours was 11 lbs.
• 2 tbsp coarse sea salt
• 1 tbsp garlic powder
• 1 tsp cayenne
• 1 tsp paprika
• 1/2 tbsp thyme
• 1 tbsp Old Bay
• Olive oil spray

Best Smoked Turkey Recipe with Dry Rub Directions

• Rinse turkey and remove items from inside cavity. Pat dry with paper towels.
• Add wood chips, pellets, or hardwood to your hybrid grill and light them with the gas burners. Preheat to 240 degrees.
• Mix all dry rub ingredients together. Spray the turkey with olive oil on all sides. Rub the dry rub all over the turkey so it is well coated.
• Once the grill reaches 250 degrees, put the turkey directly on the grate—and close the lid.
• Smoke for 30 minutes per pound. Ours was about 11 pounds, and 5.5 hours was perfect.
• Once the time is up, remove the turkey from the smoker and check the internal temperature of the thigh to ensure it is at 165 degrees and that the middle of the breast reaches 155 degrees F.

Taken from temeculablogs.com  https://temeculablogs.com/best-smoked-turkey/