Andrew Cebulka

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Serves 6-8

  • 1 (16-pound) turkey
  • Zest of 3 oranges, dried and ground*
  • Zest of 3 lemons, dried and ground*
  • 5 tablespoons kosher salt
  • 2 tablespoons coriander
  • 2 tablespoons black pepper
  • 2 tablespoons minced rosemary
  • 2 tablespoons minced thyme
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons brown sugar
  • 1 tablespoon olive oil
  1. Butcher turkey into six pieces: two breasts, two leg quarters, and two wings. Set aside carcass for another purpose, such as making stock.
  2. In a small bowl, combine citrus zests, salt, coriander, black pepper, rosemary, thyme, paprika, garlic powder, cayenne, and brown sugar. Drizzle turkey with olive oil and rub with spice mixture, fully coating each piece. Let seasoned turkey sit at room temperature while you prepare the smoker.
  3. When the smoking chamber has reached 300 degrees, add turkey and position so the legs are closer to the heat source and breasts are farther away. (This will promote a more even cooking time.) Maintain a smoking temperature of 300 degrees and cook until turkey reaches an internal temperature of 160 degrees, around 3 hours. The thighs, breasts, and wings will reach this temperature at different times, so keep an eye on the temperature of each piece; wings and breasts will usually be ready before legs. Let turkey rest at room temperature for at least 15 minutes before slicing.


*To dry citrus zest, place it on a paper towel and leave in a warm spot, such as near the stove, for a few hours. Alternatively, place zest on a paper towel-lined plate and microwave in 20-second intervals until it is dry and can be crumbled.

  • From chef Whitney Otawka of Greyfield Inn, Cumberland Island, Georgia

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