Recipe Details

A smoked juicy turkey with a beautiful barbecue sauce glaze. 



  1. Set smoker to 250° F with hickory and/or fruit wood.
  2. Rub the entire turkey with oil. Sprinkle turkey inside and out with Cowboy Rub and salt. Place turkey on a rack in a roasting pan. Allow seasoned turkey to sit at room temperature for 45-60 minutes. Add 1/4" water to bottom of pan. Place turkey in smoker.
  3. In a bowl, combine BBQ Sauce and cider. Whisk well. At 1 hour, check internal temperatures of thigh and breast and gently baste skin with a thin coat of sauce.
  4. When internal temperature of breast reaches 160° F remove and hold in warmer for service or cool completely if serving to-go.
  5. If serving as portions, allow bird to relax to a temperature that is easy to handle. Remove meat from bones, preserving skins. Reserve bones for stock. Slice and serve turkey meat with desired accompaniments.
  6. If serving whole as a to-go option, cool bird completely and transfer to a oven safe disposable roasting pan with lid. Send with reheat instructions as: Preheat oven to 375°F. Place cold cooked turkey in oven, covered with foil. Drop oven temperature to 275°F and bake until fully reheated, about 10 minutes per pound.


Use carcass & pan drippings to make stock. Deglazing the roasting pan to fortify the stock is a great way to build flavor.    

Turkeys can be seasoned the night prior to smoking.

Serve this smoked turkey with our Smokehouse Turkey Gravy, Chophouse Wedge Salad and Smoky BBQ'd Mushroom Mac & Cheese.