- 1 whole turkey, deboned
- For the glaze:
- 1/2 cup butter
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/3 tbsp onion powder
- 2 tbsp Worcestershire sauce
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HOW TO MAKE Deboned Thanksgiving Turkey
Season the inside meat with a poultry rub.
Once tied up, season the outside with salt. Leave in fridge uncovered for 12-24 hours.
Smoke the turkey at 275°F until the internal reads 165°F. For best results, use a ThermoPro TempSpike.
Melt it down and paint on your turkey periodically throughout the cook (2-3 times).