Chipotle-Honey Rubbed Smoked Turkey

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 1050 min · Turkey · gluten-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3 lb whole turkey, thawed
• 1/2 tbsp chipotle chile powder
• 1/2 tbsp smoked paprika
• 1/4 tbsp garlic powder
• 1/4 tbsp onion powder
• 3/4 tbsp dark brown sugar
• 1/4 cup honey
• 1 1/2 tbsp unsalted butter
• 1/4 tbsp apple cider vinegar

Method (tap to check — screen stays awake)

1. The night before: remove giblets and neck, pat the turkey completely dry inside and out, and set it on a rack over a sheet pan.
2. Stir together the house chipotle rub: chipotle chile powder, smoked paprika, garlic powder, onion powder, dark brown sugar, and 2 tablespoons kosher salt. Reserve 1 teaspoon for the glaze, then massage the rest all over the bird and under the breast skin.
3. Refrigerate uncovered 12 hours — the salt dry-brines the meat while the skin dries out for better color in the smoker.
4. Next day, run the smoker at a steady 275F with cherry or hickory. Set the turkey breast-up on the grate.
5. Smoke about 22 minutes per pound — roughly 4 1/2 hours for a 12-pounder — until an instant-read thermometer reads 165F in the thickest part of the thigh, not touching bone.
6. During the last 45 minutes, melt the butter with the honey, apple cider vinegar, and the reserved teaspoon of rub, and brush the bird all over every 15 minutes so the glaze lacquers without scorching.
7. Pull at 165F in the thigh, tent loosely with foil, and rest 30 minutes before carving so the juices settle.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook