Smoked Turkey with Herb-Infused Bone Broth
Bouquet Garni Smoked Turkey
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Category
Main Dish
Ingredients
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4 cups FOND’s Herb Chicken
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One 10-12lb turkey, giblets & neck removed
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2 large onions, sliced into 3 pieces each
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3 large carrots, sliced in half
- 1 head of celery
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3 Tbsp salt
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2 Tbsp black pepper
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1 Tbsp garlic powder
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2 tsp onion powder
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1 bunch rosemary
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2 lemons, halved
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1 head of garlic, sliced in half
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1 stick of butter
Directions
- Preheat your smoker to 250 degrees.
- Using a large aluminum pan, place the onion, carrot and celery down on the bottom of the pan where you'll place the turkey.
Mix the salt, black pepper, garlic powder, and onion powder together.
Before putting the turkey in the pan with the vegetables, coat the turkey thoroughly in the seasoning blend. Any leftover seasoning can go inside the turkey! Stuff the turkey with the rosemary, lemons and garlic. Tuck the wings underneath the turkey and tie the legs together.
- Place the turkey on top of the vegetables in the aluminum pan.
- Put the turkey into the smoker.
In a saucepan, heat up the bone broth and butter together. You just want the butter to be melted, but it doesn't have to be hot.
You'll cook the turkey for 6-7 hours. Starting after the first 30 minutes, begin basting the turkey in the bone broth and butter mixture. Do this every 30 minutes until the turkey has reached an internal temperature of 165 degrees at the thigh. *Pro-tip* Pour the bone broth & butter mixture into a spray bottle for easy basting, this will help keep the seasoning in place on the bird.
Let the turkey rest, covered with aluminum foil, for an hour before slicing!
Recipe Note
Optional step: You can brine your turkey for 24 hours before you smoke it!
