Juicy, flavorful, and infused with smoky goodness, Garlic Herb Smoked Turkey is the ultimate showstopper for any feast! Imagine tender turkey infused with garlic, fresh herbs, and that deep, smoky aroma that fills your backyard while it slowly cooks to perfection. Whether you’re making this for Thanksgiving, Christmas, or just a special gathering, this turkey is guaranteed to impress. Trust me—once you try smoked turkey, you’ll never go back!
Why You’ll Love Garlic Herb Smoked Turkey
Incredibly Juicy: Smoking keeps the turkey moist while enhancing its natural flavors.
Packed with Flavor: Garlic, herbs, and a hint of smokiness create an irresistible taste.
Perfect for Gatherings: A stunning centerpiece for any holiday table or backyard cookout.
Customizable: Adjust the herbs, seasoning, or smoke intensity to suit your taste.
Leftovers Are Amazing: Use leftover smoked turkey for sandwiches, soups, or salads!
Ingredients in Garlic Herb Smoked Turkey
Whole Turkey: The star of the show—choose a fresh or thawed turkey for the best results.
Butter: Adds richness and helps lock in moisture.
Garlic: Fresh minced garlic infuses bold, savory flavor.
Fresh Herbs (Rosemary, Thyme, Sage): These aromatic herbs complement the smoky taste beautifully.
Salt & Pepper: Essential for seasoning and enhancing all the flavors.
Smoked Paprika: Adds depth and enhances the smoky profile.
Olive Oil: Helps crisp up the skin while keeping the turkey tender.
Lemon: Brightens up the flavors with a touch of citrus.
Applewood or Hickory Wood Chips: Provides the rich, smoky flavor that makes this turkey unforgettable.
Instructions
Prepare the Turkey: Pat the turkey dry with paper towels. Remove any giblets and trim excess fat if needed.
Make the Garlic Herb Butter: In a bowl, mix softened butter with minced garlic, chopped herbs, salt, pepper, and smoked paprika.
Season the Turkey: Gently loosen the turkey’s skin and spread the garlic herb butter underneath and on top of the skin. Drizzle olive oil over the top for extra crispiness.
Stuff for Extra Flavor: Place lemon slices and extra herbs inside the turkey cavity for a fragrant, flavorful infusion.
Preheat the Smoker: Set your smoker to 225°F (107°C) and add your preferred wood chips (applewood or hickory work great).
Smoke the Turkey: Place the turkey breast-side up in the smoker. Close the lid and smoke for 30–40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
Baste Occasionally: Every hour, brush the turkey with melted butter or pan drippings to keep it moist.
Rest Before Carving: Remove the turkey from the smoker, tent it with foil, and let it rest for 20–30 minutes before carving. This helps retain juices for the most tender meat.
Nutrition Facts
Servings: 8-10
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 20 minutes
Cook Time: 5-6 hours
Total Time: 5-7 hours (including resting time)
How to Serve Garlic Herb Smoked Turkey
With Classic Sides: Pair it with mashed potatoes, stuffing, and cranberry sauce for a traditional holiday spread.
In a Sandwich: Slice leftovers for smoked turkey sandwiches with cheese and a tangy cranberry mayo.
With Roasted Vegetables: Serve alongside roasted Brussels sprouts, carrots, or green beans for a well-balanced meal.
As a Salad Topper: Toss shredded smoked turkey into a salad with fresh greens, nuts, and a light vinaigrette.
Additional Tips
Dry Brine for Extra Flavor: Rub the turkey with salt and refrigerate overnight for deeper seasoning.
Use a Meat Thermometer: Smoking times vary, so check the internal temperature to avoid overcooking.
Crispier Skin Trick: Increase the heat to 375°F (190°C) in the last 30 minutes for crispier skin.
Keep It Moist: Place a pan of water in the smoker to maintain moisture during cooking.
Try Different Woods: Experiment with cherry, pecan, or mesquite wood for unique smoky flavors.
FAQ Section
Q1: Can I use a frozen turkey?
A1: Yes, but make sure to fully thaw it in the refrigerator before smoking.
Q2: What’s the best wood for smoking turkey?
A2: Applewood and hickory provide a great balance of sweetness and smokiness.
Q3: Can I prepare the turkey a day in advance?
A3: Absolutely! Season it the night before and let it sit in the fridge for deeper flavor.
Q4: How do I store leftovers?
A4: Store sliced turkey in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Q5: How do I reheat smoked turkey without drying it out?
A5: Wrap in foil and reheat in a low oven (275°F/135°C) with a splash of broth to keep it moist.
Q6: Can I smoke a turkey without a smoker?
A6: Yes! Use a charcoal or gas grill with a smoker box and indirect heat.
Q7: Should I brine the turkey before smoking?
A7: Brining is optional but helps keep the turkey extra juicy.
Q8: What temperature should the turkey reach?
A8: 165°F (74°C) in the breast and 175°F (79°C) in the thigh for perfectly cooked meat.
Q9: Can I stuff the turkey?
A9: It’s best to avoid stuffing when smoking since it increases cooking time.
Q10: How can I add extra smoky flavor?
A10: Use a mix of wood chips and let the turkey smoke low and slow for maximum flavor.
Final Thoughts
Garlic Herb Smoked Turkey is a game-changer for any feast! Juicy, smoky, and packed with flavor, this recipe transforms a classic holiday dish into something truly special. Whether you’re hosting a big family dinner or just want to try something new, this turkey is sure to be a hit. Give it a shot you won’t regret it!
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Garlic Herb Smoked Turkey
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Smoker (Traeger)
- Cuisine: American
- Diet: Gluten Free
Description
This Garlic Herb Smoked Turkey Breast is incredibly tender, juicy, and packed with flavor, thanks to a simple brine and a homemade garlic herb dry rub. Perfect for Thanksgiving, family dinners, or holiday gatherings, this smoked turkey breast delivers a deliciously smoky and savory taste in every bite.
Ingredients
Turkey Brine:
- 6 cups water, divided
- 1/4 cup salt
- 2 tablespoons sugar
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic, crushed
- 5–7 black peppercorns
Turkey Dry Rub:
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 teaspoon dried parsley
Turkey Breast:
- 6–8 pound bone-in turkey breast
- 4 tablespoons unsalted butter, room temperature
Instructions
Brining the Turkey:
- In a medium saucepan, heat 2 cups of water over medium heat. Add salt and sugar, stirring until dissolved. Remove from heat.
- Add fresh herbs, crushed garlic, and peppercorns. Stir in 4 cups of cold water. Let the brine cool completely.
- Place the turkey breast in a large sealable bag or bowl. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight (at least 12 hours).
- Remove the turkey from the brine, pat dry with paper towels, and discard the brine.
Smoking the Turkey:
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix the dry rub ingredients.
- Rub the turkey breast with softened butter, then generously apply the dry rub all over.
- Place the turkey breast in the smoker and cook for about 3.5 to 4 hours, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part.
- Remove the turkey from the smoker and let it rest for 15-20 minutes before slicing.
Notes
- For a deeper flavor, use applewood or hickory wood chips in your smoker.
- Letting the turkey rest before slicing ensures juiciness.
- Leftovers make excellent sandwiches, salads, or wraps.
Nutrition
- Serving Size: 6 oz
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg