Smoked BBQ Turkey with White Sauce
A smoky, juicy turkey seasoned with a robust BBQ rub, glazed with barbecue sauce, and paired with a creamy‑tangy white BBQ sauce. Perfect for year‑round BBQ cravings or a festive gathering.
Instructions
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Combine the bird brine with Killer Hogs The BBQ Rub and apple juice. Submerge the whole turkey in the brine and refrigerate for 48 hours.
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After brining, remove the turkey, pat dry, and let the skin air‑dry in the refrigerator for about 1 hour. Stuff the cavity with citrus fruit and green apple slices.
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Brush the entire bird lightly with peanut oil, then dust generously with Killer Hogs The BBQ Rub.
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Preheat a smoker or Traeger to 300°F using apple wood pellets. Place the turkey on the center rack and smoke.
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After the first hour, begin basting the turkey with melted butter every 30‑45 minutes, while monitoring the internal temperature with a meat probe.
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When the probe registers 155°F, brush the skin with Killer Hogs The BBQ Sauce using a silicone brush. Close the lid and continue smoking until the breast reaches 165°F, about 30 more minutes.
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Remove the turkey from the smoker and let it rest, covered loosely with foil, for at least 15 minutes.
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Using gloves, pull the meat apart by hand—remove legs, carve the breast, then pull the thighs and wings—to yield 4‑5 lb of shredded turkey.
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For the white BBQ sauce, whisk together mayonnaise, apple cider vinegar, black pepper, garlic, sugar, horseradish (if using), salt, cayenne pepper, and lemon juice. Chill for a few hours before serving.
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Serve the pulled smoked turkey with the chilled white BBQ sauce on the side.
Tips
Keep the smoker temperature steady at 300°F for even cooking. A light coat of peanut oil helps the rub adhere and promotes crispier skin.
Video
“BBQ Smoked Turkey Recipe” by HowToBBQRight, watch on YouTube.
About this recipe
The turkey is brined for two days with a blend of Killer Hogs BBQ rub, apple juice, and a homemade bird brine, then air‑dried, rubbed with peanut oil and the same rub before smoking. The low‑and‑slow smoke at 300°F creates tender, pull‑apart meat that’s ideal for shredding like pulled pork.
Serve the smoked turkey sliced or pulled, accompanied by the homemade white BBQ sauce. It makes a hearty main dish for dinner parties, casual gatherings, or anytime you crave BBQ flavor without the traditional Thanksgiving spices.
