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Smoked Turkey Recipe - Paleo, Whole30

Smoked Turkey isn't just an incredibly delicious way to prepare Thanksgiving Dinner, it also might be the easist. Try this method and be sure to dry brine!
Prep Time1 day
Cook Time4 hours
Course: Dinner
Cuisine: American
Keyword: smoked turkey, thanksgiving dinner, thanksgiving turkey, turkey
Servings: 12 servings

Ingredients

  • 1 18 to 20- pound turkey preferably free-range, organic and humanely raised
  • 2.5 tablespoons kosher salt
  • 1.5 teaspoon freshly-cracked black pepper
  • ¾ cup room temperature ghee or grass-fed butter
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary plus extra for garnish
  • 1 tablespoon finely chopped fresh thyme plus extra for garnish
  • 1 tablespoon finely chopped fresh sage, plus extra for garnish

Instructions

  • Using a sharp knife or pair of kitchen shears, remove the backbone of the turkey and refrigerate it to make homemade turkey stock later. With the turkey breast side-down, make an incision in the back of the breast bone. Flip the turkey so that it is breast side-up and press down on the breasts to flatten it. Being careful not to pierce the skin, use your hands to separate the skin from the breast, creating a pocket of air. Pat the turkey very dry with paper towel.
  • Combine the salt and pepper in a small bowl. Season the bird generously all over with the salt and pepper.
  • Line a rimmed baking sheet with a wire rack. Lay the turkey flat on the wire rack, breast side-up, and refrigerate, uncovered, for 24 hours.
  • Remove the turkey from the fridge 1 hour before cooking to let it come to room temperature. Meanwhile, in a bowl, combine the ghee, parsley, rosemary, thyme, and sage. Mix until incorporated.
  • The turkey should be dry at this point but if there is any surface moisture, pat it dry with a paper towel. Using your hands, stuff the pocket between the breast meat and skin with the compound butter.
  • Set the Traeger to 225F and preheat with the lid closed for 15 minutes.
  • Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100 to 110F, 2 to 2.5 hours. Take into account temperature fluctuations due to ambient weather.
  • Raise the temperature to 375F and cook the turkey, basting it with any rendered juices twice or three times, until the thickest part of the breast reaches 160F, 1 to 1.5 hours. Transfer the cooked turkey to a carving board and loosely tent with foil. Let the turkey rest for at least 20 minutes before carving.