This Smoked Turkey Recipe delivers a tender, juicy bird infused with a rich, smoky flavor, making it perfect for holidays, family gatherings, or any special occasion. With a flavorful brine and a slow smoking process, this turkey will be the star of your meal.
Ingredients:
For the Brine:
- Water: 4 liters
- Salt: 1 cup
- Brown sugar: 1/2 cup
- Garlic cloves: 4 (smashed)
- Bay leaves: 2
- Black peppercorns: 1 tablespoon
- Thyme or rosemary: A few sprigs
- Lemon or orange slices: Optional
For the Turkey:
- Whole turkey: 12–15 pounds (thawed, if frozen)
- Butter: 1/2 cup (softened)
- Paprika: 1 tablespoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt and black pepper: To taste
- Wood chips: Hickory, apple, or cherry
Instructions:
- Prepare the brine:
- In a large pot, combine the brine ingredients and bring to a simmer. Stir until the salt and sugar dissolve, then cool completely.
- Brine the turkey:
- Submerge the turkey in the cooled brine, ensuring it is fully covered. Refrigerate for 12–24 hours.
- Prepare the smoker:
- Preheat your smoker to 225–250°F (107–121°C). Soak wood chips in water for about 30 minutes.
- Season the turkey:
- Remove the turkey from the brine and pat it dry with paper towels. Rub the turkey inside and out with softened butter. Mix the paprika, garlic powder, onion powder, salt, and pepper, and sprinkle the mixture evenly over the turkey.
- Smoke the turkey:
- Place the turkey on the smoker’s grate breast side up. Add soaked wood chips to the smoker as per the manufacturer’s instructions.
- Cook slowly:
- Smoke the turkey for about 30–40 minutes per pound, maintaining a consistent smoker temperature. Replenish the wood chips and monitor the internal temperature regularly.
- Check doneness:
- The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.
- Rest before serving:
- Remove the turkey from the smoker, tent it with foil, and let it rest for 20–30 minutes before carving. This allows the juices to redistribute.
Tips for the Best Smoked Turkey:
- Choose the right wood: Hickory gives a robust flavor, while fruitwoods like apple or cherry add a sweeter, milder taste.
- Keep it moist: Place a water pan in the smoker to maintain moisture.
- Avoid opening the smoker often: This helps maintain a consistent temperature.
Serving Suggestions:
Pair this Smoked Turkey Recipe with:
- Mashed potatoes
- Cranberry sauce
- Stuffing or cornbread
- Roasted vegetables
With its crispy skin and smoky, succulent meat, this smoked turkey is a showstopper. Perfect for celebrations or a cozy family meal, it’s sure to impress!
