Blended Fresh Garlic, rub outside Turkey.
Sprinkle outside with good amount Lawry’s Seasoning Salt
Cavity Rub (Premix, rub around inside cavity):
1T Garlic Powder
1tsp Onion Powder
1/4c-1/3c Butter, not melted, but smooth to rub onto.
Cavity Juice (Premix and place inside cavity):
2T Apple Cider Vinegar
2T Brown Sugar
Hickory Wood Chips
Remove Turkey about 1 hr prior to cooking. Rinse and pat dry.
Rub outside with Crushed/Blended Garlic.
Season just the top with Lawry’s Seasoning Salt
Rub inside/cavity with Cavity Rub.
Add Turkey to Foil Pan.
Pour Cavity Juice into Turkey Cavity.
Cover loosely with foil. So, Smoke can get in.
We used our Oster Roaster Smoker. We had about 1/4in. open on the Vent. We kept water in on the bottom. Placed in Grate. Put the Foil holding Turkey on Grate. Filled ONE compartment with Wood Chips. Turned to 240 degrees. 1 hour later we added the other compartment with Chips. Then, every hour we basted and added a lil more chips in. Last 15 minutes we uncovered Turkey.
BASTE BIRD WITH CAVITY JUICES every HOUR
Smoke 240 for about 30-40minutes per pound (We did 7.5lb Bone-In Turkey Breast for 5 hours) until internal temp reaches 180.
Served with: tTt’s Instant Pot Mashed Potatoes, Boxed Stuffing (Sautee Shredd. Carrot/Onions/Celery/Garlic in Butter. Add in Broth (Replacing Water it calls for).), Old Fashioned Lard Biscuits (Remember to CUT IN THAT BUTTER!), Beefy Gravy.