2 tablespoon paprika, 2 tablespoon Kosher salt, 1 tablespoon ground black pepper, ½ tablespoon onion powder, ½ tablespoon garlic powder
Smokin' The Bird (Prep, Smoke, Rest, Eat)
Preheat your Traeger smoker to 300°F (150°C).
Meanwhile, rinse your turkey and pat dry using paper towels.
When the turkey is completely dry, rub olive oil and seasoning all over the bird (including inside the cavity).
4 tablespoon olive oil
Add a few cloves of garlic and sprigs of fresh rosemary inside the cavity.
4 cloves garlic, 2 sprigs rosemary
Place breast up in the smoker (use a pan if you wish to capture juices for gravy), insert probes (if using) and smoke at 300°F (150°C) for 3 ½ to 4 hours. The turkey is done when it hits at least 160°F (71°C) in the breast and 170°F (77°C) in the thigh.
12 lbs turkey
Rest the turkey (loosely cover with foil), while the turkey is resting the turkey temperature will increase.
After the turkey has rested for at least 30 minutes, again check the temperature, the turkey needs to be at least 165°F (74°C) to be safe to eat. Slice, serve, eat and enjoy!
If planning this for a holiday be sure to try the recipe first so you can be sure of the cook times as they may differ due to different model of smoker, outside weather, how big the turkey is, how thawed, etc.
Do not stuff the bird, this will throw off your cooking times.
Check temps periodically. You may need to rotate it to get an even browning. If over browning occurs, just cover with a piece of foil.
Use a probe if your smoker has one, or instant-read thermometer.
The turkey is done when it hits at least 160°F (71°C) in the breast and 170°F (77°C) in the thigh. While the turkey is resting the turkey temperature will increase.
Place the turkey on the smoker and set a timer for 1 ½ hours to start checking temperatures and browning.
Don't flip the turkey, keep it breast up the entire cook time.
When you probe the turkey the juices should run clear.
Let the turkey rest for 30 minutes minimum or all of the juices will run out and you'll have a dry turkey.
It takes about 3 ½ to 4 hours at 300°F (150°C) to smoke a 10-12 lb turkey, approximately 20 minutes a lb, but checking the internal temperatures is the key to success.