Smoked Thanksgiving Turkey

• ▢ 12-15 lbs turkey if frozen thaw completely before cooking

For the herb rub

• ▢ 3 garlic cloves minced
• ▢ 1/2 cup fresh parsley
• ▢ 1 tbsp sprigs fresh rosemary
• ▢ 1/2 tsp lemon zest
• ▢ 1 tbsp kosher salt
• ▢ 1 tsp pepper
• ▢ 1 tbsp GIrl Carnivore Over Easy Spice Blend
• ▢ 2 tbsp olive oil
• ▢ 4 tbsp butter cut into cubes, about 1 tbsp each

For smoking

• ▢ 1 onion sliced in half
• ▢ 1 head of garlic top removed, exposing the cloves
• ▢ 1 lemon sliced in half

For Serving

• ▢ 4 tbsp butter

Prep the turkey

• The evening before smoking, pat your turkey dry with paper towels, remove neck and giblets, and loosen skin on breasts from the meat.
  12-15 lbs turkey
• Completely dry the bird with paper towels inside the cavity and on the entire surface, making sure to move the wings and drums to dry every surface.

Prep the herb rub

• In a small bowl, cobmine the chopped parsley, rosemary, garlic and lemon zest.
  3 garlic cloves, 1/2 cup fresh parsley, 1 tbsp sprigs fresh rosemary, 1/2 tsp lemon zest
• Add the salt, pepper, and Girl Carnivore Over Easy spice blend.
  1 tbsp kosher salt, 1 tsp pepper, 1 tbsp GIrl Carnivore Over Easy Spice Blend
• Mix to combine.
• Add the oil and with the tines of a fork, mash the hreb rub togeher to make a thick paste like texture.
  2 tbsp olive oil

Rub the Turkey

• Rub the herb mix inside the cavity of the bird, until the skin and over the entirety of the turkey.
• Add the pats of butter under the skin, a few pieces on each the left and right breast.
  4 tbsp butter
• Place the turkey in a large aluminum pan and cut a few holes in the bottom of the pan.

Smoke the turkey

• Add the cut lemon, onion, and hed of garlic to the cavity of the bird.
  1 onion, 1 lemon, 1 head of garlic
• Tie the legs securely together over the cavity with butchers twine.
• Prep your smoker for an even heat of 225 degrees F.
• Add a pan with water to the smoker to create humidity.
• Place the turkey in the aluminum tray on the smoker and close the lid.
• Allow the bird to smoke until it reaches 170F interal in the thighs and 165 in the breast with a digital meat thermometer, rotating the pan once halfway through cooktime 180 degrees.

Rest and Serve

• Carefully remove the turkey from the smoker by sliding a heavy duty half sheet under the aluminum tray and lifting with pot holders or heat resitant gloves.
• Add a couple pats of butter to the top of the bird and tent with foil.
  4 tbsp butter
• Rest for 20 minutes.
• Carve the turkey and serve.