Smoked Turkey with Herb Butter Rub and Ultimate Steak BBQ Rub!

Smoked Turkey with Herb Butter Rub (3 Sticks of Butter)

Ingredients:

• 1 whole turkey (10-12 lbs), thawed and patted dry
• 3 sticks unsalted butter (1.5 cups), softened
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh sage, finely chopped
• Zest of 1 lemon
• 1-2 Tablespoons of Ultimate steak bbq rub 
• Optional: apple, lemon, and a few extra sprigs of fresh herbs for inside the cavity
• (Optional) Coat the outside with Right way bbq Midnight Kick bbq rub 

Instructions:

1. Prepare the Smoker:

   • Preheat your smoker to 250°F, using wood chips or pellets like apple, cherry, or hickory for a balanced smoky flavor.
   • Set up the smoker for indirect cooking if needed, ensuring there's enough room for the turkey.

2. Prepare the Herb Butter Rub:

   • In a large bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper until thoroughly combined.

3. Apply the Butter Under the Skin:

   • Gently separate the skin from the breast meat by sliding your hand under the skin of the turkey, being careful not to tear it.
   • Take about half of the herb butter and carefully rub it directly onto the meat under the skin, especially focusing on the breast area.

4. Rub the Butter on the Skin:( Do this step if you do not use the midnight kick bbq rub on the outside)

   • Use the remaining butter to coat the outside of the turkey, including the legs and wings, for flavorful, crispy skin.

5. Season and Stuff the Turkey (Optional):

   • Season the turkey cavity with salt and pepper, and place an apple, a lemon cut in half, and a few sprigs of rosemary, thyme, and sage inside if desired.

6. Smoking the Turkey:

   • Place the turkey on the smoker grate, breast side up.
   • Close the smoker and smoke at 250°F for approximately 30-40 minutes per pound, or until the internal temperature in the thickest part of the breast reaches 165°F.
   • Baste the turkey with any remaining herb butter every 1-2 hours to add moisture and flavor.

7. Resting and Carving:

   • Remove the turkey from the smoker and tent it with foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute.
   • Carve and serve, enjoying the rich, smoky, and herb-infused flavor!

   • Softening butter is easy and makes it ideal for mixing with herbs and spreading on turkey. Here are a few methods:

     1. Room Temperature Method BUTTER 

     • Time Needed: About 30-60 minutes.
     • How: Simply place the butter on the counter and let it sit at room temperature until it's soft to the touch. Cut it into smaller pieces to speed up the process.

     2. Microwave Method BUTTER

     • Time Needed: About 10-15 seconds.
     • How: Place the butter in a microwave-safe bowl and microwave on low power (30-50%) for a few seconds at a time. Check frequently to avoid melting.

     3. Warm Glass Method BUTTER

     • Time Needed: 5 minutes.
     • How: Fill a glass with warm water, let it sit for a minute, then empty the water. Place the warm glass over the butter to trap the heat, which will soften the butter more quickly.

     4. Grating Method BUTTER

     • Time Needed: Immediate.
     • How: Grate cold butter with a cheese grater. The smaller pieces will soften almost immediately due to their size.

     Using any of these methods will give you softened butter that's perfect for spreading or mixing with herbs!