Description
A juicy, flavorful smoked turkey perfect for your Thanksgiving celebration — tender meat, crisp skin, and deep smoky flavor in every bite.
Ingredients
Scale
- 1 whole turkey (12–14 lbs), thawed
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water (for brine)
- 1 tablespoon black peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 bay leaves
- 1/2 cup melted butter
- Fresh herbs (rosemary, thyme, sage)
- 1 apple, quartered
- 1 onion, quartered
- Wood chips (apple or hickory), soaked
Instructions
- In a large pot, combine water, salt, sugar, peppercorns, garlic powder, onion powder, and bay leaves. Heat until salt and sugar dissolve, then cool completely.
- Submerge the turkey in the brine, cover, and refrigerate for 12–24 hours.
- Remove turkey from brine, rinse thoroughly, and pat dry with paper towels.
- Stuff the turkey cavity with fresh herbs, apple, and onion.
- Tie the legs with kitchen twine and tuck the wings under.
- Brush the skin with melted butter and season lightly with salt and pepper.
- Preheat smoker to 240°F (115°C) and add soaked wood chips.
- Place the turkey breast side up on the smoker grate.
- Smoke for 30–40 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Baste occasionally with melted butter for crispy skin.
- Remove from smoker and let rest 20–30 minutes before carving.
Notes
Use a meat thermometer to ensure the turkey is fully cooked. Letting it rest after smoking helps retain moisture.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
Keywords: smoked turkey, Thanksgiving, holiday recipe, turkey smoker