**Title: Hickory Smoked Turkey: Your New Go-To Thanksgiving Star!**

Hey there, food lovers!

Fall is upon us, and you know what that means—Thanksgiving is just around the corner! Whether you’re hosting a bustling family dinner or having a cozy gathering, having the right dish on your table is key. This year, why not switch things up with a Hickory Smoked Turkey? Not only is it mouthwateringly delicious, but it’s also a lean protein option that fits right into a lineup of Healthy Food Recipes.

Picture this: a perfectly smoked turkey with a crispy skin and juicy, flavorful meat. It’s sure to be the talk of the table — and trust me, the aroma alone will have your neighbors at your door! (But hey, more the merrier, right?)

So, grab your chef’s hat, because I’m about to take you on a delightful cooking journey. Let’s get started!

## Ingredients:

– 1 whole turkey (12-14 lbs)
– 1/4 cup olive oil or melted butter (your choice!)
– 1/4 cup of your favorite dry rub (something with a hint of sweetness pairs nicely)
– 1 apple and 1 onion, quartered
– Fresh rosemary and thyme
– Salt and pepper to taste
– Hickory wood chips for smoking

## Instructions:

### 1. Prepping the Turkey

First things first, let’s get that turkey ready for its flavor boost. Remove the giblets and pat the turkey dry with paper towels. Drizzle with olive oil or melted butter, then generously rub with your chosen dry rub. Make sure to get under the skin for maximum flavor infusion.

### 2. Aromatics Galore

Stuff the cavity with the apple, onion, rosemary, and thyme. These will add a subtle yet wonderful aroma to the turkey as it smokes. Feel free to sprinkle a bit of salt and pepper inside for that extra touch.

### 3. Set Up Your Smoker

While the turkey is soaking in all those flavors, it’s time to prepare your smoker. Soak your hickory wood chips in water for about 30 minutes. Then, preheat your smoker to 225°F. Add in the soaked wood chips — these will produce that heavenly smokey aroma and flavor we’re after.

### 4. It’s Smoking Time

Place the turkey in the smoker breast-side up, breast-side down, or even spatchcocked for a quicker smoke. Let the turkey smoke low and slow. You’ll be looking at about 30 minutes per pound; so for a 12-14 lbs bird, it will be roughly 6-7 hours.

### 5. Check Your Temps

The key to a perfectly smoked turkey is ensuring the internal temperature reaches 165°F in the thickest part of the breast. Use a meat thermometer to check, and don’t forget to test both the breast and the thigh for good measure.

### 6. Rest and Serve

Once done, let the turkey rest for about 20-30 minutes before carving. This helps the juices redistribute throughout the meat, ensuring each slice is moist and tender.

**Pro Tip:** If you’re all about presentation, garnish your turkey platter with some fresh herbs and sliced citrus! It adds a colorful touch that’ll wow your guests.

Now, grab your knife and fork because it’s time to dive into your beautiful Hickory Smoked Turkey! Not only is this showstopper a delicious centerpiece, but it’s also the perfect addition to your collection of Healthy Food Recipes. Plus, any leftovers are fantastic in salads, sandwiches, or even a healthy turkey soup.

I’d love to hear how your smoked turkey turns out or how you’ve put your own spin on this recipe, so drop a comment below or share your photos on social media with #HealthyFoodRecipes!

Happy smoking, my friends!

Until next time,
[Your Name]