Smoked Herbs de Provence Turkey

Name: Truthahn Kräuter Provence geräuchert
Total time: 5 h
Ingredients: 10 g Getrockneter Thymian; 8 g Getrockneter Rosmarin (gemahlen); 18 g Meersalz; 6 g Getrockneter Oregano; 3 g Getrockneter Lavendel; 6 g Knoblauchpulver; 15 ml Olivenöl; 4 g Schwarzer Pfeffer (gemahlen)

Spice MixPoultryHot SmokingEasy5-7 hrs74-77 °C120-135 °CApple + Cherry

An elegant smoked turkey with an aromatic herbes de Provence rub that brings Mediterranean flavors to the smoker. Lavender, thyme, rosemary, and oregano form a fragrant herb crust that harmonizes beautifully with mild fruit wood smoke. A more refined, European-inspired smoked dish.

Ingredients(for 1 kg)

Dried thyme10 g

Dried rosemary (ground)8 g

Sea salt18 g

Dried oregano6 g

Dried lavender3 g

Garlic powder6 g

Olive oil15 ml

Black pepper (ground)4 g

Instructions

Brining

12-24 hours

Prepare brine from water, 40 g salt per liter, dry white wine, thyme, rosemary, garlic cloves, and lemon slices. Fully submerge turkey and refrigerate for the full duration.

Seasoning

20 minutes

Pat turkey dry and rub with olive oil. Mix all herbs and spices into a fine rub and generously apply all over the turkey, including under the breast skin.

Smoking

5-7 hours

Preheat smoker with apple and cherry wood to 120-135 °C. Place turkey breast-side up and smoke at constant temperature until the core temperature in the thickest part of the breast reaches 74-77 °C.

Resting

20-30 minutes

Remove turkey from smoker, loosely tent with aluminum foil, and rest for at least 20 minutes. Garnish with fresh herbs and carve.

Pro Tip

Slide fresh herbs under the skin and rub the turkey with olive oil before smoking so the rub adheres better and the skin turns beautifully golden brown.

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