Smoked Turkey Recipe

Prepare brine

In a large pot, combine 1 liter of the water with kosher salt and brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat.

Add aromatics and cool

Add peppercorns, bay leaves, smashed garlic, thyme, rosemary, allspice and apple cider (if using) to the hot brine. Pour in remaining 3 liters of cold water to cool the mixture partially, then add ice to bring the brine completely cold. The final brine should be refrigerator-cold before adding the turkey.

Brine the turkey

Place the thawed turkey in a large, food-safe container or brining bag. Pour the cooled brine over the turkey so it is fully submerged. If necessary, weigh the turkey down with a plate. Refrigerate or keep in a cooler maintained below 40°F (4°C) for 24 hours.

Rinse & dry

After 24 hours, remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly under cold running water (inside cavity and exterior) to remove excess salt. Pat the turkey dry inside and out with paper towels. Transfer to a rimmed sheet pan and refrigerate uncovered for 2–4 hours to dry the skin further (helps crisping).

Make herb butter

In a bowl, mix softened unsalted butter with chopped sage, thyme, rosemary and a pinch of coarse-ground black pepper until well combined.

Season under the skin

Carefully loosen the skin over the turkey breasts with your fingers, being careful not to tear it. Spread about two-thirds of the herb butter under the breast skin and over the breast meat. Rub the remaining butter over the exterior skin. Drizzle olive oil over the skin and rub to coat evenly.

Stuff cavity and truss

Place the halved lemon, quartered onion, carrot chunks and celery into the turkey cavity. Tuck wing tips under the body and truss the legs with kitchen twine or secure with toothpicks.

Prepare smoker

Preheat your smoker to a steady 275°F (135°C). If using a charcoal grill, set up for indirect heat. If using a gas grill, light one side only. Add soaked apple wood chips to the smoker box or directly to coals; if using chunks, add them when the smoker reaches temperature.

Set up drip pan

Place a shallow pan filled with 2 cups low-sodium stock under the grill grates where the turkey will sit to catch drippings and add moisture during smoking.

Smoke the turkey

Place the turkey breast-side up on the grill grates above the drip pan. Insert a probe thermometer into the thickest part of the breast and another into the thigh without touching bone. Close the smoker and maintain 275°F (135°C). Smoke until the thigh reaches 175°F (79°C) and the breast reaches 160°F (71°C). For a 10–12 lb turkey expect about 3.5–5 hours, but rely on internal temperature, not time.

Baste and glaze (optional)

During the last 45 minutes, baste the turkey with reserved melted butter or pan drippings every 20–30 minutes for glossy skin. If using a finishing glaze (maple or honey), brush on during the final 10–15 minutes to avoid burning.

Rest and carve

When the turkey reaches target temperatures, remove from the smoker and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute. Transfer to a cutting board, carve, and serve.