Smoked Turkey Recipe

Make the brine

In a large pot or heatproof container, combine 8 cups of water, kosher salt and brown sugar. Heat gently, stirring, until salt and sugar dissolve. Remove from heat and add peppercorns, bay leaves, smashed garlic and thyme. Add remaining 8 cups cold water to cool the brine quickly.

Submerge the turkey in the cooled brine. If necessary, weigh the turkey down so it stays fully submerged. Refrigerate or keep in a cooler at 38–40°F (3–4°C) for 8–12 hours (overnight).

After brining, remove turkey, discard brine and rinse turkey thoroughly under cold running water to remove excess surface salt. Pat the turkey very dry inside and out with paper towels. Refrigerate uncovered on a rack for 2–6 hours to dry the skin further (this helps smoke adhesion and skin texture).

Prepare smoker

Set up smoker for indirect cooking and preheat to a steady 225°F (107°C). If using a charcoal grill, bank coals to one side and set the turkey on the opposite side with a drip pan underneath. Add soaked wood chips/chunks to the coals or smoker box for a mild fruitwood smoke (apple or cherry) or a stronger oak if desired.

Before putting the turkey on the smoker, rub the skin lightly with olive oil or softened butter, sprinkle with freshly ground black pepper and optional smoked paprika. Do not over-salt because of the brine.

Place the turkey breast-side up on the smoker grate. Insert a probe thermometer into the thickest part of the breast and another into the thickest part of the thigh without touching bone.

Smoke at 225°F (107°C) until the breast reaches 150°F (66°C) and the thigh reaches 165°F (74°C). For a 10–12 lb turkey expect approximately 3.5–5 hours, but monitor temperature rather than time. Maintain steady temperature and add wood as needed for consistent smoke.

If the skin is getting too dark before interior is done, tent loosely with foil for the remainder of the cook.

When target temperatures are reached, remove the turkey from the smoker. Let it rest, loosely tented with foil, for 20–30 minutes. During this rest the carryover will raise internal temps a few degrees.

For chilled sliced smoked turkey (as described): after the 20–30 minute rest, transfer the turkey to a rimmed tray. Option A (quick chill for immediate slicing): refrigerate uncovered until cooled to below 40°F (4°C) — usually 3–4 hours. Option B (best texture for thin, even slices): place plastic wrap or butcher paper loosely over the chilled turkey and weigh lightly with another tray or a few cans to press slightly, refrigerate overnight.

When fully chilled, remove skin if desired (some prefer to leave thin skin for flavor) and use a sharp slicing knife to cut the breast into thin even slices across the grain. Slice thigh meat as desired. Keep slices chilled until serving.

Arrange slices on a platter chilled. Serve plain, or with optional pickling brine or a light vinaigrette on the side for guests who want a tangy accent. Keep leftovers refrigerated and use within 4–5 days.