Smoked Turkey Recipe

PER PERSON PRICE

1. 1

   Make the brine

   In a container large enough to hold the turkey portion, combine 1000 ml water with 50 g kosher salt and 25 g brown sugar. Add 5 g whole black peppercorns, 0.5 bay leaf, 1 smashed garlic clove, 2 sprigs fresh thyme and 2 lemon slices. Stir until the salt and sugar are mostly dissolved. If needed, warm 200 ml of the water to dissolve salt and sugar then add the rest cold to cool the brine before use.

2. 2

   Brine the turkey

   Submerge the 450 g turkey portion in the cooled brine. If necessary, weigh the portion down so it stays submerged, or use a heavy zip-top bag with the brine and meat sealed. Refrigerate for 12 hours (overnight) to improve moisture and seasoning penetration.

3. 3

   Rinse and dry

   After brining, remove the turkey portion, discard the brine, and rinse the meat briefly under cold water to remove excess surface salt. Pat the portion very dry with paper towels, making sure to get under the skin where possible. Dry skin promotes better smoke adherence and crisping.

4. 4

   Air-dry in refrigerator

   Place the dried turkey portion on a rack set over a tray and refrigerate uncovered for 30–60 minutes (up to 2 hours if you have time). This further dries the skin and helps it take smoke and become crisp.

5. 5

   Prepare the dry rub

   In a small bowl combine 1 tsp smoked paprika, 0.5 tsp paprika, 1 tbs brown sugar, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp ground black pepper and 0.25 tsp fine salt. Mix thoroughly so the sugars and spices are even.

6. 6

   Apply rub

   Loosen the skin gently with your fingers and rub a small amount of the dry rub directly onto the meat under the skin. Then rub the remaining seasoning all over the skin and exposed surfaces of the turkey portion, pressing it to adhere.

7. 7

   Make basting butter

   Melt 15 g butter and whisk with 1 tsp olive oil to make a basting glaze. Keep warm in a small covered container and use to baste while smoking.

8. 8

   Prepare smoker

   Preheat your smoker to 225°F / 107°C. If using a charcoal grill, set up for indirect heat and stabilize temperature around 225°F. Soak 20 g wood chips in water for 20–30 minutes, then drain and prepare to add to the smoker box or directly to coals. Add the soaked chips and the optional rosemary sprig to the smoke source just before placing the meat on the grill to create a steady, gentle smoke.

9. 9

   Smoke the turkey portion

   Place the turkey portion skin-side up on the smoker grate over indirect heat. Insert a probe thermometer into the thickest part of the meat (avoiding bone). Smoke at 225°F / 107°C. Every 30–45 minutes, baste lightly with the melted butter and oil mixture to build color and moisture. Replenish wood chips as needed to keep smoke steady. Expect roughly 60–120 minutes for a 450 g portion, but rely on internal temperature rather than time.

10. 10

    Cook to safe internal temperature

    Continue smoking until the thickest part of the turkey reaches 74°C (165°F) — the USDA-recommended safe temperature for poultry. When the thermometer reads 74°C, remove the portion from the smoker. If the skin is getting too dark before temperature is reached, tent loosely with foil for the remaining time.

11. 11

    Rest and finish

    Tent the smoked turkey portion loosely with foil and let it rest for 10–15 minutes. Resting allows juices to redistribute and final carryover cooking to finish. Right before serving, sprinkle 0.25 tsp finishing flaky salt over the skin for texture and flavor.

12. 12

    Serve

    Slice or carve the portion and serve warm. The smoked, brined, and rested turkey will be juicy with a pronounced smoke layer on the exterior. If desired, serve with a wedge of lemon or extra herb garnish.