- Turkey (we used a frozen one so we did not brine)
- Approx 1/4 cup Butter
- Approx 1/4 cup Maple Fixx
- Approx 1/4 cup Chicken Fixx
- Vegetable spray/Duck fat spray
- Preheated smoker to 300°F using your favourite wood flavour.
- Foil pan half full of water (used to cook neck & back as well as catch turkey drippings that all can be used for gravy stock.
Place the pan of water directly under the centre of the turkey. Not only will it catch the drippings from the turkey, it will also help even out cooking temps as the dark meat should be cooked to a higher food safe temp (185°F) while the white meat is safe at 165°F. It’s an easy cheat code to not over cook the breast.
- Using kitchen shears cut through the side of the spine (about 1/2 inch to one side of the centre of back of chicken). Cut the entire way through the back of the chicken.
- Repeat on the other side of the spine and remove the back entirely. (I like to keep the back & neck to add to a drip pan of water underneath my turkey to help make the best turkey gravy you will ever have!)
- Using both hands, spread the two sides of the turkey out as far as you can.
- Flip the turkey over and gently but firmly press on the outside of the breast to “flatten it out.”
- Mix butter with 1/8 cup of each seasoning and 1/4 cup butter (room temp or softened but not melted)
- Gently pull back skin from the breast meat and slather exposed breast meat with butter/seasoning mixture. This allows moisture and seasoning to cook right into/onto the breast avoiding dry, flavourless white meat.
- Gently stretch skin back over breast meat.
- Using any remaining butter seasoning mixture, slather over the skin of the turkey.
- Evenly distribute seasoning of all exposed skin of the turkey.
- Take the wingtips and tuck them under the body of the turkey, this helps prevent them from drying out & overcooking.
- Place turkey on the preheated smoker and prepare to cook for 15-20 minutes per pound of turkey weight.
- Once the internal temp of your breast is in the 140°F to 145°F range, occasionally spray the skin with cooking spray (or brush on olive oil) to help “crisp” the skin and give it a nice, darker colour.
Mix cherry wood into your smoker. Cherry is a very mild flavoured wood but really helps darken the colour of your meat. (Attached is a picture of a turkey cooked with cherry wood placed in a smoker that was full of turkeys smoked with hickory wood.)