Herb-rubbed Smoked Turkey

Good Thanksgiving recipe. Turkey on the grill saves oven space! Turkey is safe to eat at 165F. Remove it from the smoker at 155F, and tent it with foil. It will continue to cook as it rests and will remain moist.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir together salt, brown sugar, thyme, rosemary, sage, black pepper, and garlic powder in a small bowl; set aside herb rub.

Step 2

Remove giblets and neck from turkey; reserve for another use. Pat turkey dry with paper towels. Reserve 1 tablespoon herb rub for Step 3. Rub 1 tablespoon herb rub inside cavity, and sprinkle outside of turkey with remaining amount; massage into skin. Chill, uncovered, 10 to 24 hours.

Step 3

Stir together butter and reserved 1 tablespoon herb rub. Loosen skin from turkey breast without totally detaching it; spread butter mixture under skin. Replace skin, securing with wooden picks. Tie ends of legs together with kitchen twine, tuck wing tips under, and let stand at room temperature 30 minutes.

Step 4

Meanwhile, prepare grill to 225F to 235F. Maintain temperature inside smoker 15 to 20 minutes. Smoke using hickory, breast side up, covered with smoker lid, until a thermometer inserted in thickest portion of turkey registers 155F, 5 to 6 hours.

Step 5

Remove turkey from smoker, cover loosely with heavy-duty aluminum foil, and let stand 20 minutes before slicing.