Name: Smoked Turkey
Ingredients: Bone in Turkey Breast; Hickory or Apple wood; Olive oil; Favorite seasoning

Cooking with Mr. Cooper 

Contact Me

Hexclad Cookware

Dutch Oven

On the Grill

Kitchen Essentials

Im a self-taught home chef whose love for cooking started as a way to show affection for my family. What began with simple breakfasts and desserts for my wife soon grew into a deeper passion for creating flavorful, heartwarming dishes that bring people together.

I started on the grill, but as my love for cooking grew, I moved from outdoor BBQ to exploring the kitchen. I dove into all kinds of culinary content, learning from recipes and experimenting to develop my own cooking style. I’m drawn to the bold, comforting flavors of southern cuisine, but you’ll also find influences from Italian, Caribbean, and Asian dishes woven into my creations. My cooking philosophy is simple: add flavor in every step and cook with love.

Here on Cooking with Mr. Cooper, I’m excited to share my recipes, tips, and the joy of cooking with you. Whether you’re new to the kitchen or an experienced home cook, I hope to inspire you to create dishes that make every meal special.

Hang with Mr. Cooper

Let’s make the Juiciest Smoked Turkey you’ve ever had!

Smoked Turkey

Flip over pat turkey Dry. Then inject entire turkey (Breast, legs, thighs, wings) with Tony’s creole butter.

Pat dry again having the skin dry is important to getting skin crispy.

Rub with olive olive oil Season with your favorite seasoning rub.

Heat your smoker to 275-300 degrees I used apple wood and put the bird on the smoker. Place the @thermopro Twin Tempspike probe in the thickest part of the breast.

After the Bird gets to a color you like loosely place foil over it to prevent it from getting too dark.

Cook until it reaches 165 internal temperature. Let rest for 15 minutes then slice and enjoy!

Cooking with Mr. Cooper

Smoked Turkey

cookingwithmrcooper