Oven Smoked Turkey with Sage and Thyme

Michael Symon
|
Servings: 12
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moderate
|
2+ hr
Part 1 of 2

Smoke your turkey like a pro in under 4 hours in your own oven. Super simple!


  • Ingredients
  • step-by-step directions
Ingredients
Oven Smoked Turkey with Sage and Thyme
  • 2 cups Apple Wood Chips (soaked in water overnight)
  • 10-12 pound Turkey
  • 1 teaspoon Ground Coriander
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Onion (peeled and halved)
  • 1/2 bunch Thyme
  • 1/2 bunch Sage
  • 1 head Garlic (halved widthwise)
  • For Basting
  • 1/2 pound Unsalted Butter
  • 2 Cloves Garlic (smashed)
  • 1/2 bunch Thyme
  • 1/2 bunch Sage
Directions
  • The day before, season the Turkey generously with Salt. Place in the refrigerator.
  • The next day, remove the bird to room temperature and let the chill come off of your Turkey for 30 minutes and up to an hour.
  • Preheat your oven to 225°F. Line a roasting pan with foil, making sure the foil comes up over the edges of the roasting pan at least an inch.  Drain your Apple Wood Chips and place them in an even layer on the foil.
  • Prepare your Turkey by patting the skin dry. Season the Turkey with Coriander, 2 teaspoons of Salt and some Freshly Cracked Pepper, putting any excess seasoning inside the cavity. Place the Onion, Thyme, Sage and Garlic in the cavity. Put the Turkey on top of the roasting rack in the pan. Turn 2 burners on your stove top to high and place the roasting pan on top.
  • In the meantime make your Herb Butter. Combine the Butter and Garlic in a small saucepan over medium heat until melted. Remove from heat. Using kitchen twine, make an herb bundle with the Thyme and Sage. Use the herb bundle like a brush to baste the prepared Turkey with the infused garlic-butter.
  • When the wood chips begin to fully smoke, about 2 minutes, tightly cover the roasting pan with foil to ensure that no smoke escapes. Place the covered Turkey in the oven for 1 hour.
  • After an hour, remove the Turkey from the oven and raise the oven temperature to 375°F.  Remove the aluminum foil and baste the Turkey. Cook the Turkey uncovered, basting every 30 minutes for 2-2 ½ hours until the internal temperature of the Turkey reaches 160 degrees F. Remove from the oven, tent with aluminum foil and let rest for 45 minutes to an hour. Slice and serve.
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