Best Smoked Turkey Recipe
User Reviews
5
Best Smoked Turkey Recipe
Description
This Best Smoked Turkey Recipe begins by submerging a 12 to 15-pound turkey fully in a brine made from kosher salt, brown sugar, peppercorns, allspice, fresh thyme and rosemary, garlic cloves, orange rind, bay leaves, and water. The brine is chilled with ice and the turkey soaks overnight, allowing the flavors and moisture to penetrate deeply.
After brining, the turkey is dried thoroughly to ensure crispy skin, then rubbed with oil and stuffed with quartered Granny Smith apple, onion, and fresh herbs. The legs are tied and wingtips folded to promote even cooking. Smoking is done with applewood pellets, infusing a subtle fruit wood aroma.
The finished turkey combines moist, tender meat with a smoky flavor and aromatic herb presence. The roasting process allows skin to crisp while keeping the breast juicy. This smoked turkey suits festive meals and special occasions where a flavorful bird is desired.
Using a fresh young turkey or a properly thawed frozen one enhances texture and cook quality. Removing excess packaging and securing the turkey ensures optimal smoking results.
Ingredients
Smoked Turkey Brine
- 1 1/2 cups kosher salt coarse
- 1 1/4 cups dark brown sugar packed
- 2 Tablespoons black peppercorns whole
- 2 Tablespoons allspice berries
- 3-5 prigs thyme fresh
- 2-3 prigs rosemary fresh
- 5 garlic smashed, cloves
- 1-2 orange rind peeled off in ribbons
- 2 bay leaf
- 2 gallons water cold
- 1 bag ice
- 1 clean 5-gallon bucket
Turkey Ingredients
- 1 12-15 lb. turkey
- 1/3 cup vegetable oil or olive oil
- 1 apple quartered, Granny Smith
- 1 medium yellow onion quartered
- 3-4 prigs thyme fresh
- 3-4 prigs rosemary fresh
- 1/2 cup butter melted, salted
- 2 Tablespoons rosemary chopped, fresh
- butcher's twine
- Applewood pellets
Instructions
Brining
- In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange and bay leaves.
- Remove the neck and giblets from the turkey and discard or set aside for later use. Remove any plastic or wire holding the turkey legs together and discard. Gently lower the turkey into the bucket of brine, making sure it is fully immersed. Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. Cover the bucket a lid or a thick, tight layer of aluminum foil and set aside to brine overnight.
Smoking
- When ready to smoke the turkey, remove the bird from the brine, drain well and pat the skin and inside cavities dry with paper towels. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Rub the turkey inside and out with the oil, then stuff both the main cavity and the neck cavity with the quartered apple, onion and fresh herbs.
- Start an electric smoker on the Smoke setting with the lid open until the fire is established (4 to 5 minutes). Place the turkey directly on the grill grate, breast side up. Close lid and let the turkey smoke on the Smoke setting (between 150°F and 180°F) for 1 1/2 to 2 hours.
- Combine the melted butter and rosemary in a small bowl. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350°F. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature of the turkey is 170° F on an instant-read meat thermometer stuck in the thickest part of the thigh.
- Carefully remove the turkey from the smoker and let it rest for 20 minutes before carving.
Notes
- Choose a fresh young turkey or use a frozen one fully defrosted in the refrigerator for 3 days before brining.
- Discard any packaging inside the turkey and remove plastic or wire ties before brining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 930 kcal
% Daily Value*
| Calories | 930kcal | 47% |
| Carbohydrates | 29g | 10% |
| Protein | 107g | 214% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 374mg | 125% |
| Sodium | 14805mg | 617% |
| Potassium | 1231mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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