My Christmas Smoked Turkey Recipe

Try my Christmas smoked turkey recipe and de-stress yourself this yuletide. Christmas day cooking is such pressure, all the family round and so much to do…..well not in my house!

Smoking, or just plain slow roasting in your smoker is the perfect way to cook your turkey. I’ve got a few preparation tips for you that can be done in advance, then it’s just throw the turkey in the smoker at 110 °C or 225 °F for 30 minutes per pound and sit back and relax.

The skin will not crisp with this long and slow process so get under the skin and use a rub. In this instance I've used Cap’n Rons (because he sent me some to try – and marvellous it was too!) but you can make up your own or follow one of my barbecue rubs recipes.

You can do this on Xmas eve, gently part the skin from the flesh and slip your hand under the skin, taking care not to puncture the skin. Work firmly but carefully to separate the skin with your hand taking care with the membrane over the breast bone, gently work the process with the legs and you’ll be able to expose the thighs too.

Now throw in plenty of rub and spread it around. Be liberal, don’t skimp.

TIP - Help keep the breast moist now that you have parted the skin by slipping some thin slices of butter under the skin and laying them on the breast.

To finish off and keep things looking tidy, use a cocktail stick or a bamboo skewer to keep the back end of the bird together as you can see in the picture below.

That’s it! 30 minutes per pound and you’ll have the most succulent bird ever…….And a big thank you to Cap’n Ron.

(If you’re wondering, I put the sheep in blankets in for the last hour)

See Also:-

Barbecue Turkey Recipes
Meat Smokers
Barbecue Rub Recipes

Return to Home Page from My Christmas Smoked Turkey Recipe