Smoky Maple-Glazed Turkey

local_grocery_store Ingredients

• 12 pounds Whole turkey, thawed
• 2 tablespoons Salt, divided
• 1 tablespoon Black pepper, divided
• 1 tablespoon Paprika, divided
• 1 tablespoon Garlic powder, divided
• 1 tablespoon Onion powder, divided
• 1 tablespoon Dried thyme, divided
• 1 tablespoon Dried rosemary, divided
• 1/2 cup Maple syrup, divided
• 2 tablespoons Apple cider vinegar, divided
• 2 teaspoons Liquid smoke, divided
• 2 tablespoons Olive oil, divided

restaurant_menu Method

1. 1.Preheat your smoker to 275°F (135°C).
2. 2.Rinse the turkey and pat it dry with paper towels.
3. 3.Season the turkey with 1 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1/2 tablespoon of dried thyme, and 1/2 tablespoon of dried rosemary. Rub the seasonings all over the turkey, including inside the cavity.
4. 4.In a small bowl, mix together 1/4 cup of maple syrup, 1 tablespoon of apple cider vinegar, 1 teaspoon of liquid smoke, and 1 tablespoon of olive oil. Brush the mixture all over the turkey, making sure to coat it evenly.
5. 5.Place the turkey on the smoker grate, breast side up. Close the smoker and let the turkey smoke for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. 6.While the turkey is smoking, prepare the maple glaze. In a saucepan, combine the remaining 1/4 cup of maple syrup, 1 tablespoon of apple cider vinegar, 1 teaspoon of liquid smoke, 1 tablespoon of olive oil, 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of garlic powder, and 1/2 tablespoon of onion powder. Cook over medium heat, stirring occasionally, until the glaze thickens slightly, about 5 minutes.
7. 7.Once the turkey reaches 165°F (74°C), brush the maple glaze all over the turkey. Return the turkey to the smoker and continue smoking for another 30 minutes, or until the glaze is caramelized and the turkey is beautifully browned.
8. 8.Remove the turkey from the smoker and let it rest for 20 minutes before carving. Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightIf you don't have a smoker, you can still make this turkey in your oven. Preheat the oven to 325°F (165°C) and roast the turkey for about 3 hours, or until the internal temperature reaches 165°F (74°C). Follow the same seasoning and glazing instructions.
• chevron_rightFor an extra smoky flavor, you can add wood chips to your smoker. Soak the wood chips in water for 30 minutes before using them. Drain the wood chips and place them in a smoker box or wrap them in aluminum foil with holes poked in it. Place the wood chips on the smoker grate, close the smoker, and proceed with smoking the turkey.
• chevron_rightDon't forget to let the turkey rest before carving. This allows the juices to redistribute, resulting in a juicier and more flavorful turkey.
• chevron_rightServe the turkey with your favorite sides, such as mashed potatoes, roasted vegetables, and cranberry sauce.
• chevron_rightLeftover turkey can be used in sandwiches, salads, soups, and more. Get creative with your leftovers!