Smoked Turkey

Servings: 10-12 | Prep Time: 30 minutes (plus optional 12-24 hour brine) | Smoke Time: 4-5 hours

Equipment

• Smoker (pellet, charcoal, electric, or gas)
• Meat thermometer (preferably probe thermometer)
• Large roasting pan or aluminum foil pan
• Wood chips or pellets (apple, cherry, hickory, or pecan recommended)

Ingredients

For the Turkey

• 1 whole turkey (12-14 pounds)
• ¼ cup olive oil or melted butter
• 2 tbsp. kosher salt
• 1 tbsp. black pepper
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. paprika
• 1 tsp. dried thyme
• 1 tsp. dried rosemary

Optional Brine (Recommended for Extra Moisture)

• 1 gallon water
• 1 cup kosher salt
• ½ cup brown sugar
• 1 tbsp. black peppercorns
• 4 bay leaves
• 1 orange, quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• Fresh herbs (thyme, rosemary, sage)

Instructions

Optional: Brine the Turkey (12-24 hours before smoking)

1. In a large pot, combine water, salt, brown sugar, peppercorns, bay leaves, orange, onion, garlic, and herbs. Bring to a boil, stirring to dissolve salt and sugar.
2. Remove from heat and let cool completely. Add ice to speed up cooling if needed.
3. Place turkey in a large brining bag or container. Pour brine over turkey, making sure it's fully submerged.
4. Refrigerate for 12-24 hours.
5. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry with paper towels. Discard brine.

Prepare the Turkey

1. Remove turkey from packaging. Remove giblets and neck from cavity.
2. If not brined: Pat turkey completely dry inside and out with paper towels. Dry skin is essential for crispy skin.
3. Let turkey sit at room temperature for 30-60 minutes before smoking.
4. Tuck wing tips behind the back. Optionally tie legs together with kitchen twine.
5. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
6. Rub turkey all over with olive oil or melted butter, including inside the cavity.
7. Generously season turkey all over with the spice mixture, including inside the cavity. Don't be shy with the seasoning!

Smoke the Turkey

1. Preheat smoker to 225-250°F. Add wood chips or pellets for smoke flavor. Apple and cherry are mild and sweet; hickory and pecan are stronger.
2. Place turkey breast-side up in a roasting pan or directly on the smoker grate. Using a pan helps catch drippings and keeps the smoker cleaner.
3. Insert a probe thermometer into the thickest part of the breast (not touching bone).
4. Smoke turkey at 225-250°F, maintaining steady temperature. Plan for approximately 30-40 minutes per pound.
5. For a 12-14 pound turkey, expect 4-5 hours of smoking time.
6. Optional: After 2 hours, baste with melted butter or pan drippings every hour for extra flavor and moisture.
7. Turkey is done when breast reaches 160-165°F and thighs reach 175°F internal temperature.
8. If skin isn't crispy enough, increase smoker temperature to 350-375°F for the last 30-45 minutes.

Rest and Serve

1. Remove turkey from smoker and tent loosely with aluminum foil.
2. Let rest for 20-30 minutes before carving. Internal temperature will rise about 5 degrees during resting.
3. Carve and serve. Save the drippings for gravy!