Recipe courtesy of Michael Symon
Mabel's Style Smoked Turkey
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- Level: Easy
- Total: 3 hr 40 min (includes resting time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 184 mg
- Sodium
- 850 mg
This is great for Thanksgiving if you are trying to free up oven space, but I find myself making it all year and either eating it by itself, on a sandwich or in a salad. I have even chopped it up and added it to egg rolls. It’s just that good!
- Level: Easy
- Total: 3 hr 40 min (includes resting time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 184 mg
- Sodium
- 850 mg
Ingredients
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Directions
Special equipment:
a smoker or grill; a spray bottle- Fire up your smoker to a temperature of 225 to 250 degrees F, with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
- Make the rub by combining the salt, pepper, celery seeds and coriander in a bowl. Pour the apple cider and cider vinegar into a spray bottle and set aside. Sprinkle the turkey with the rub, then place on the smoker skin side up. Smoke, spritzing the turkey every 20 to 30 minutes with the cider mixture to help the smoke cling to the meat and to add moisture, while maintaining the smoker’s temperature at 225 to 250 degrees F, until the turkey is cooked to an internal temperature of 165 degrees F, 2 to 3 hours. Pull the turkey off the smoker and let rest for 20 minutes before slicing.
