Description
This smoked turkey recipe delivers the best savory and juicy turkey, perfect for holidays like Thanksgiving. Brined overnight for maximum flavor and moisture, then slow-smoked using apple or hickory wood chips for a tender and flavorful main course.
Ingredients
Scale
Brine Ingredients
- 1 gallon water
- ½ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon whole black peppercorns
- 4 garlic cloves, smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Turkey
- 1 whole turkey (12–14 pounds)
- ½ cup unsalted butter, softened
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground sage
- 1 teaspoon black pepper
- Wood chips (apple or hickory recommended)
- Optional: additional herbs and lemon slices for cavity
Instructions
- Prepare the brine: In a large container or stockpot, combine water, kosher salt, brown sugar, black peppercorns, smashed garlic cloves, fresh rosemary, fresh thyme, and bay leaves. Stir until the salt and sugar dissolve to create the brine.
- Brine the turkey: Submerge the whole turkey into the brine solution, ensuring it is fully covered. Cover the container and refrigerate for 12 to 24 hours to allow the turkey to absorb flavors and moisture.
- Preheat the smoker: When ready to cook, remove the turkey from the brine and pat it dry thoroughly with paper towels. Preheat your smoker to 225°F, using apple or hickory wood chips for a fragrant smoke.
- Prepare herb butter rub: In a small bowl, mix softened unsalted butter with paprika, garlic powder, onion powder, ground sage, and black pepper until well blended. This will create a flavorful butter rub.
- Apply butter rub: Gently loosen the turkey skin and rub the herb butter mixture generously underneath and all over the skin, ensuring the turkey is well coated for maximum flavor.
- Stuff the cavity: Optionally, place extra fresh herbs and lemon slices inside the turkey cavity to infuse additional aroma and taste during smoking.
- Smoke the turkey: Place the turkey breast-side up in the smoker. Smoke for about 30 to 40 minutes per pound, maintaining the temperature at 225°F, until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
- Rest the turkey: Once cooked, remove the turkey from the smoker and let it rest for at least 20 minutes before carving to allow juices to redistribute and ensure moist meat.
Notes
- For crispier skin, increase smoker temperature to 325°F for the last 30 minutes of cooking.
- Use an oven-safe pan or foil tray beneath the turkey to catch drippings for making gravy.
- Brining is optional but highly recommended to enhance turkey flavor and moisture.
- Prep Time: 30 minutes (plus 12–24 hours brining)
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 ounces cooked turkey
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 125mg
