- How To Cook
- 1 17 lb. Honeysuckle White® Fresh Whole Turkey, neck and giblets removed and set aside
- 1/4 cup olive oil
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1/4 cup butter, softened
- For Dry Brine:
- 1/3 cup kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon Truvia® Brown Sugar Blend or brown sugar
Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet.
Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.
Preheat smoker to 300°F.
Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika.
Smoke at 275-300°F for about 4 hours or until internal temperature reaches 170°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan.
TIP: Pecan wood is a favorite because of its subtle flavor. Hickory can also be used.
Featured Recipe from Blackberry Babe
|Serving Size||3 oz. cooked turkey|
|Amount Per Serving|
|Calories from fat||120|
|% Daily Value*|
|Total fat 14 g||22 %|
|Saturated fat 3.5 g||18 %|
|Cholesterol 85 mg||28 %|
|Sodium 690 mg||29 %|
|Total Carbohydrates 1 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 24 g|
Vitamin A 6%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|