Smoked Turkey Recipe

whole smoked turkey on a white platter with greens.

5 from 30 votes

The process of smoking a whole turkey is easier than you think and will make a delicious addition to your holiday table.

My smoked turkey with its smoky flavor and dark brown crispy turkey skin, is packed with moist flavorful turkey meat, thanks to the brining process.

Prep Time25

Cook Time7

Brine Time18

Total Time1 1 25

Course: Entree

Cuisine: American

Servings:

Calories: 661kcal

Author: Chef Ryan Littley

Equipment

Ingredients

Turkey Brine

½ cup kosher salt
2 teaspoon black pepper
6 sprigs thyme can substitute 1 tablespoon of dry thyme
3 sprigs fresh rosemary can substitute 1 tablespoon of dry rosemary
8 cups vegetable stock
8 cups cold water
4 cups ice 2 full ice trays

Turkey

14 lbs turkey
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 large red onion peeled and cut into quarters. - white, sweet or yellow onion can be used.
1 lemon cut into quarters
1 orange cut into quarters

Instructions

Turkey Brine

Add the vegetable broth, kosher salt, black pepper, fresh rosemary, and fresh thyme to a large pot.
Bring the mixture to a boil (make sure all the kosher salt has dissolved). Then remove the pot from the heat and let the brining mixture cool for 15 minutes.
Add the cold water and ice to the brine.
Place the fully defrosted turkey breast side up in a container large enough to hold the turkey (that will fit in your fridge).
Add the brining mixture to the container, then add enough cold water to cover the whole turkey. Cover the container with plastic wrap and refrigerate for 18-24 hours.
Remove the turkey from the brine, making sure to get rid of any excess liquid. Then pat dry with paper towels.
Add the garlic powder, onion powder and black pepper to a small bowl, then mix to combine.
Season the turkey with the seasoning mixture, then add the onions, lemons, and orange quarters to the cavity of the turkey.
Place your turkey in an aluminum pan or baking dish.
Preheat your smoker to 275 degrees. Let the turkey come to room temperature while the smoker preheats. This will help them cook more evenly.
When the smoker has reached 275 degrees F. add your favorite wood chips to the smoker tube. I used a combination of hickory and cherry wood chips
Place the turkey in the smoker on a rack.
For a bird this size I like to cook it in an aluminum pan (or roasting pan) it is easier to manage, you’ll have less clean up, and you’ll be able to collect the drippings to use make gravy. *Alternatively, you can place the turkey directly on the smoker rack with a drip pan underneath to catch the drippings
Place a temperature probe (or meat thermometer) into the thickest part of the turkey thigh being careful not to hit the thigh bone.
When the internal temperature of the turkey reaches 150 degrees F. wrap the end of the leg bones with foil this will help the skin from shrinking up the leg. Then cover the entire turkey with aluminum foil.
*At this point, the turkey has taken on as much smoke flavor as it can, and this step will help keep it moist as it finishes cooking.
When the internal temperature of the turkey reaches 165 degrees, remove it from the smoker.
*Remember we are cooking for an internal temperature of 165 degrees. Cooking times will vary depending on the turkey size and the smoker type.
After removing the smoked turkey from the smoker, let it rest for 30 minutes before slicing. This will give the juices time to redistribute throughout the turkey.
Serve the turkey with roasted potato wedges or smashed buttery potatoes, green beans (or your favorite vegetable), turkey gravy, and cranberry sauce.
Store any turkey leftovers in an airtight container for 4-5 days. To store in the freezer, double wrap with plastic wrap, then store in a ziplock bag in your freezer for up to 2 months.
make sure your begin to defrost your turkey at least 48 hours in advance of placing it in the brine a whole turkey is a large bird and needs time that properly place it in an aluminum tray in your refrigerator after the first 24 hours flip your turkey over so both sides can thaw properly once your turkey is defrosted remove all turkey parts from the cavity to make sure no paper is left behind

Notes

You can use a Dry Brine instead of a wet brine.

1 tablespoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon brown sugar
1 teaspoon lemon zest
Pat dry the turkey thighs with paper towels.

Mix the seasonings together and rub over the entire breast. Let them dry brine refrigerated for 24-48 hours.

Wet Brine Tips

-You can add your favorite fresh herbs and aromatics to this simple brine for additional flavor. Bay leaves, sage, cut orange wedges, or lemon wedges would be good additions to the wet brine.

-Table salt is not the same as Kosher salt. If you don’t have kosher salt, use one tablespoon of table salt (½ the amount of kosher salt).

SMOKED TURKEY COOKING TIPS:

Don’t forget to thaw: Make sure the turkey is completely thawed before you start the brining process. And make sure to remove the innards from the cavity of the turkey before brining. Defrost your turkey at least 48 hours in advance of placing it in the brine.

Wet Brining: Let the turkey brine for 18 – 24 hours. But don’t wet brine any longer than 24 hours or the meat may get mushy.

Let the meat come to room temperature: It’s important to let the meat sit for 30 minutes at room temperature before cooking. It will help the meat to cook moe quickly and more evenly.

Use a digital thermometer: It’s important to keep watch on the internal temperature of the meat, and a wireless digital thermometer will make your life much easier. I like probe thermometers, and most have apps for your phone which makes monitoring the internal temperature easy.

Let the meat rest after cooking: Letting the smoked turkey rest for at least 30 minutes will give the juice time to redistribute, giving you tender and juicy turkey. Cutting them too soon will result in a puddle of juice on your plate and dry meat.

RECIPE FAQ’S

Should I brine the turkey before smoking?

Yes, you definitely want to do some type of brine to help keep the meat moist. Brining also helps regulate the cooking temperature so it cooks more evenly during the smoking process. Not only will the brine help maintain the cooking temperature while smoking, a good brine will also add additional flavors to the meat.

What is the best temperature to smoke a turkey?

The best temperature to smoke a whole turkey is 275 degrees F. Smoking at lower temperatures will take longer to cook and also can keep the turkey in the critical temperature zone of 40° F to 140° F for longer than 4 hours.
Lower temperatures and longer cook times can also make the turkey dry and tough.

Nutrition