Ingredients:
- 1 (10 -12 lb) whole turkey
- Turkey Injection
- 1 medium onion cut into ¼ wedges
- 1 Orange cut into ¼ wedges
- 1 Apple cut into ¼ wedges
- 1 head of garlic sliced in half
- Fresh Rosemary
- B Xtreme Fajita Dust
- B Xtreme Stampede Dust
- Apple Juice
- Pellets (Apple)
Butter herb mixture (for basting)
- 2 Stick Salted Butter
- ½ cup chicken broth
- 1 teaspoon lemon juice
- 1-2 cloves of – Sliced thin
- 2 teaspoon dried thyme leaves
- 2 teaspoon dried sage
- 1 teaspoon dried rosemary
Instructions:
1. Remove the turkey from the bag, rinse it, pat it dry, sprinkle with kosher salt, and let it air dry in the fridge for 4 hours.
2. Fill the turkey cavity with onions, halved garlic cloves, apples, oranges, and rosemary, then tie the legs together with kitchen twine.
3. Inject the turkey with your favorite turkey injection marinade.
4. Set the smoker temperature to 275°F and preheat with the lid closed for 15 minutes.
5. Apply a light coat of olive oil to the skin, then sprinkle a base coat of B Xtreme Fajita Dust. Let it sit to absorb the flavors, and afterward, coat the bird with B Xtreme Stampede Dust.
6. Smoke the turkey for approximately 4 to 5 hours (about 25 to 30 minutes per pound).
7. Combine all butter mixture ingredients in a medium saucepan. Simmer for 20 minutes, turn the heat scores off, and let the mixture set for 1 hour so all of the flavors can incorporated. Warm back up and strain through a cheesecloth.
8. Check the internal temperature; the desired temperature is 175°F in the thigh next to the bone and 160°F in the breast. After being removed from the smoker, the turkey will continue to cook, reaching a final temperature of 165°F in the breast.
– Rotate the turkey 180° every hour to ensure even heating.
– While the turkey is smoking, spritz it with apple juice every 30 to 45 minutes, starting after the first hour of smoking.
– After 2 ½ hours, begin basting with a butter herb mixture every 30 minutes.
9. When the turkey reaches 160°F in the breast, brush it with a final coat of the butter mixture, tent it with foil, and let it rest for 15 to 30 minutes before serving.
Recipe Provided by B Xtreme BBQ