Smoked Turkey with Honey Aleppo Pepper Seasoning
Pulled turkey is a delicious alternative to pulled pork. Turkey legs and thighs are made from umami-laden dark meat, so they have an inherent richness and savor before a grain of seasoning touches them. They’re also smaller than a standard pork butt; one turkey leg is around 1.5 pounds, while pork butts usually start at 5 pounds. The turkey cooks more quickly and you don’t have to commit to smoking and pulling twice as much meat (or more!) as you’d want when planning a meal.
To keep turkey tender and infuse it with flavor, we brined the turkey overnight. This step is optional, but we do recommend it for its ability to keep your turkey tender and prevent drying. For smoking, we chose a blend of cherry, hickory, and oak wood chips for smoke that’s got depth and sweetness. Because this is poultry we recommend against using only one strongly-flavored wood, since that can easily overpower the flavor of the meat. Then we coated our turkey legs in spicy-sweet Honey Aleppo Pepper Seasoning for a little heat and even more depth. Serve this like any other pulled sandwich—on a roll, topped with something crunchy and brisk, with a large glass of sweet tea by your side. Enjoy!
2.5-3 pounds turkey legs or thighs
1 Tablespoon olive oil
3 Tablespoons Honey Aleppo Pepper Seasoning, plus more to taste
4 brioche buns
Pickles and coleslaw to garnish
Optional:
3 ounces Turkey Brine Seasoning
Enough water to cover turkey
1. If you’re brining turkey, the night before you plan to cook, add turkey brine to water and bring it to a boil. Allow to cool, then submerge turkey parts in the brined water. Cover and place in a cool place for at least 8 hours and up to 24 hours.
1. Preheat smoker to 250°F; this should take 20-30 minutes. Take turkey out of refrigerator. If you have brined it, remove it from brine. Discard brine and pat turkey dry. Let the meat come to room temperature as the smoker heats.
2. When smoker reaches the proper heat, add your preferred choice of wood chips.
3. Rub turkey with olive oil, and coat with Honey Aleppo Pepper Seasoning.
4. Put in the smoker and let it cook for approximately 2 hours, until the turkey’s internal temperature reaches about 150°F. Add wood chips as necessary throughout the cooking process.
5. When it reaches that temperature, turn the temperature up. Our smoker maxes out at 275°F, but you can set it as high as 300°F for delicious results. Let it continue to cook for 45 minutes to one hour, until it reaches an internal temperature of 160°F. Remove the turkey from heat and let it rest in a container covered with foil for at least 15 minutes. Residual heat will continue to cook your turkey until it reaches an internal temperature of 165°F, without running the risk of starting to dry out in the heat.
6. When turkey is cool enough to handle, take two forks and shred turkey from bone. Toss with additional Honey Aleppo Pepper Seasoning, if desired.
7. Serve on buns, topped with pickles and coleslaw.
