A simple recipe for smoked or roasted Turkey. This recipe can be modified for your favorite cooking method!
Ingredients :3 Old Arthur's Righteous Poultry Dry Rub taster packets
3 Tbsp Olive Oil
1 whole onion
5 cloves garlic
1 medium sized ginger piece
1 Turkey (thawed or fresh)
4 Chicago Sauces Original BBQ Sauce
NOTE: Most turkeys are bought frozen and depending on the weight, it will take a couple of days to thaw in the refrigerator.
1. Preheat your smoker to 300F or your oven to 325F.
2. Add 3 taster packets of Poultry Rub into a small bowl and mix with 3 tablespoons of oil. Stir to create a paste.
3. Remove turkey from packaging. Remove the innards and the neck from the cavity of the turkey (very important!). Pat dry all over with a paper towel.
4. Smash the cloves of garlic, slice ginger in 1/2 inch pieces and quarter the onion. These are simply used as aromatics to stuff the cavity of the turkey in Step 7. Optionally, add any other aromatics you would like (thyme, rosemary etc).
5. Using gloves, carefully try and separate the skin of the turkey from the meat. This is optional but allows you to place some of the rub on the surface of the meat to provide more flavor, and promotes crisping of the skin. Separate the skin as far as possible, ideally down to the thighs.
6. Rub the paste on to the skin of the turkey and under the skin (if you have separated the skin).
7. Stuff the cavity with the aromatics from step 4 (onion, garlic and ginger))
8. Place the turkey in the smoker or in the oven for about 3 hours - Check the temperature with a meat thermometer every half hour, starting at 2 hours. USDA guidelines state that poultry should be cooked to 165F, so check the thickest part of the turkey breast (which typically cooks slower than dark meat).
9. Remove and let the turkey rest for about 30 minutes-1 hr before slicing. Enjoy your turkey with one of our partner BBQ sauces!
Check out our Thanksgiving Turkey recipe box which includes 7 taster packets of dry rubs and BBQ sauces (Turkey not included! :)