AIP Turkey Rub and Smoked Turkey Recipe
The leaves have fallen, the air is crisp, and Thanksgiving is just around the corner. If you’re like us, you probably have just one thing on your mind: “How can I smoke the juiciest AIP friendly turkey this year?” Well, you’ve come to the right place, because we have the AIP friendly rub AND the smoker recipe to get you a prize-winning bird.
Most people will go the traditional route and toss their turkey in the oven this year, while others will tempt fate and throw their turkeys in a boiling pot of oil and pray, pray that they don’t burn down their garage. Let’s go with option 3 and toss our bird on an all-natural wood pellet smoker, and get the juiciest, most flavorful turkey you have ever had. It’s much easier than you think.
How do I start?
First, let’s put together a great AIP friendly rub that will wow your friends and family. It’s super simple and made with the spices in your local store.
First, let’s put together a great AIP friendly rub that will wow your friends and family. It’s super simple and made with the spices in your local store.
AIP Friendly Turkey Rub Recipe
INGREDIENTS
- 2 TBSP fresh chopped rosemary
- 2 TBSP dried minced onion
- 2 TBSP fresh chopped parsley
- 2 TBSP garlic powder
- 1 TBSP chopped thyme
- 1.5 TBSP Sea Salt (Redmond real salt works great!)
Simply mix all of these spices together in a small bowl and set aside.
What’s Next?
Now it is time to spatchcock your turkey! It’s very simple to do, all you need is a sharp knife and some sharp kitchen scissors. You’re removing the spine and flattening out the turkey so you get a more even cook, lessening the chance of dry turkey. No need to stuff this bird. Check out this quick video on how to do it: How to Spatchcock a Turkey
Smoked Turkey Recipe
INSTRUCTIONS
- First things first. Let’s oil this bird really well with avocado oil on both sides. Avocado oil is a great healthy fat, has a higher smoke point, and maintains the flavor of your bird. Be careful oiling the back side of the turkey since you cut through small bones, so there could be sharp edges that can cut your fingers.
- Take a little under half of your rub and sprinkle over the back side of the bird, and pat it in a little if needed. Then flip the bird over and sprinkle the rest of the rub in every nook and cranny you can find. Season liberally.
- While the rub starts working its magic, start your smoker at its lowest temperature/highest smoke setting (usually around 180°F to 200°F).
- Once your smoker is up to temp and the smoke is rolling, place your bird on the grill, place a probe in the breast, and let it smoke for a maximum time of 30-45 minutes. If you smoke turkey or chicken at a really low temperature for the flavor, there is always a chance your bird’s skin will become rubbery. You definitely don’t want that. You just want the smoky flavor.
- Now that the bird has had some time to take in that wonderful, natural wood, smoky flavor, it is time to crank the temperature up to 375°F, and let it stay there for the rest of the cook. Continue cooking until your probe shows 165°F and your bird is safe to eat.
- The final step, and this is a VERY important one. Cover and rest your bird for as long as you cook it. You want to ensure the turkey is as deliciously juicy as possible so cover that bird and go enjoy an AIP Mocktail while it rests.
- Enjoy!
