Pork Panko Smoked Turkey
- 12-16 lb turkey
- Kosher salt (¼ tsp per pound)
- 4 tbsp olive oil
- 2 cups Pork Panko
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 1 tbsp fresh ground black pepper
Recipe courtesy of our friend: @chilesandsmoke
Spatchcock the turkey. Do this by first removing the backbone with poultry shears. Cut a slit in the middle of the breastbone, and flip the turkey over so the breast is face-up. Press down firmly on the breastbone to crack it, flattening out the turkey. Pat everything dry and place on a baking sheet with a wire rack.
Dry brine. Salt the turkey using about ¼ tsp per pound. Sprinkle the salt from above to make sure the entire turkey (both sides too) has been salted properly. Place in the fridge overnight, uncovered.
Preheat your smoker to 225°F.
Remove turkey from fridge and gently pat down any moisture on the outside. Combine the Pork Panko and spices in a separate bowl. Brush the turkey all over on the top with the oil and then sprinkle the turkey with the Pork Panko spice mix. (You do NOT need to coat the underside with Pork Panko, as it will not keep its integrity when trimming). I recommend sprinkling it from above, and gently patting it into the skin with your hand. Do not mash the seasoning onto the turkey, it may clump.
Smoke the turkey, which will take an estimated 30 minutes per pound. About halfway through, place foil on the end of the drumstick bones to prevent them from getting a burnt appearance. Cook until the breast meat registers at least 165°F.
Allow the turkey to rest for at least 15 minutes before carving. Place the hot turkey on top of fresh herbs for a delightful, aromatic experience.