Every November we look forward to stuffing ourselves with stuffings and cooking up our favorite recipes. Today, we’re excited to share one of our favorite turkey recipes for your Turkey Day feast.

INGREDIENTS: 10 lbs (4.5 kg) whole turkey, for the rub: 4 tablespoons turkey seasoning (recipe below); 4 tablespoons peanut oil; 1-1/2 tablespoons Kosher flake salt; 1 medium onion, quartered; 3 garlic cloves, sliced; Peel of Meyer lemon; a sprig of sage

FOR THE SEASONING: 2 tablespoons dried crushed sage; 1 tablespoon dried crushed parsley; 1 tablespoon dried crushed rosemary; 1 tablespoon dried crushed thyme; 1 tablespoon dried crushed oregano; 1 tablespoon dried crushed basil; 1 tablespoon ground black pepper; 1 tablespoon sugar; 1 tablespoon salt

DIRECTIONS: 1. Make the seasoning. In a bowl, mix in all the ingredients. Cover and refrigerate. 2. Remove turkey from its wrapper. Remove giblets and reserve neck and heart for the gravy.. 3. Trim any loose skins and cut off wing tips, and reserve these for gravy as well. 4. Rub the entire bird with Kosher flake salt. Let it sit in the fridge, uncovered, for 8 to 24 hours. 5. The next day, pre-heat smoker to 350ºF (176ºC). Remove turkey from the fridge and loosen skin around turkey breasts with spoon or your fingers. Push the rub under the skin spreading it as far as you can under the skin. 6. Take the remaining rub and rub it all over the turkey. 7. Place quartered onions, garlic slices, a sprig of sage, and lemon peel into the turkey cavity. 8. Wrap the ends of the turkey legs and wings in foil. 9. Prepare your gravy pan. Place turkey neck, heart, and wing tips in a foil pan. 10. Place the turkey on the top rack of the smoker, with the gravy pan underneath. Place the lid on the smoker. DO NOT open to peek. 11. After one hour, open the smoker and remove the foil from the wings. 12. Continue cooking until internal temperature of the breast hits 160ºF (71ºC). 13. Remove turkey and gravy pan. 14. Serve immediately.


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