Smoked Turkey Recipe

Prepare brine

In a large stockpot, combine 1 gallon of water, kosher salt, and brown sugar. Heat gently and stir until salt and sugar dissolve. Remove from heat.

Add aromatics

Add peppercorns, bay leaves, thyme, smashed garlic, and quartered orange to the hot brine. Let cool to room temperature, then refrigerate until fully chilled (about 2 hours).

Dilute and brine turkey

Place turkey in a clean brining container or large food-safe bag. Add the chilled brine and the remaining 1 gallon of cold water to fully cover the turkey. Submerge turkey, weigh down if necessary, and refrigerate or keep on ice for 12 to 16 hours.

Rinse and dry

After brining, remove turkey, discard brine, rinse turkey thoroughly under cold water (inside and out) to remove excess salt, then pat very dry with paper towels. Transfer to a rack set over a baking sheet and refrigerate, uncovered, for at least 4 hours or overnight to dry the skin (this helps smoke adhere and skin crisp).

Season cavity

Preheat smoker to stabilize at 225°F (107°C). Season inside of the turkey cavity with 1 tbsp kosher salt and 1 tsp black pepper. Stuff cavity loosely with a few sprigs of thyme and the reserved neck and giblets (in a foil pouch) if desired.

Make compound butter

In a bowl, combine softened butter, smoked paprika, garlic powder, onion powder, chopped rosemary, chopped thyme, lemon zest, and 1 tbsp kosher salt and 1 tsp black pepper. Mix until smooth.

Apply butter and oil

Gently loosen the skin over the breast and thighs with your hand. Spread about two-thirds of the compound butter directly under the skin over the breast meat and thighs. Rub the remaining butter over the exterior of the skin. Brush the skin lightly with olive oil to help prevent sticking and aid browning.

Prepare smoker

Set up smoker for indirect smoking and preheat to 225°F (107°C). Add apple wood chunks to the smoker box or coals. Place a drip pan under the cooking grate and add 1 cup water to it to help regulate temperature and collect drippings.

Smoke the turkey

Place the turkey breast-side up on the smoker rack. Insert a probe thermometer into the thickest part of the breast and a second into the thigh (not touching bone). Smoke at 225°F until the breast reaches 150°F and the thigh reaches 165°F. Expect roughly 30-40 minutes per pound; for a 12-lb turkey plan approximately 6–8 hours, but monitor temperature rather than time.

Raise heat for skin

If the skin is pale near the end or you want crisper skin, increase smoker temperature or move turkey to indirect heat of a grill and raise temperature to 350–375°F for the last 15–30 minutes, watching carefully so it doesn’t dry out. Continue until final internal temps: breast 155°F (it will carry over to 160–165°F) and thigh 165–170°F.

Rest

Remove turkey from smoker when target temperatures reached. Tent loosely with foil and rest on a carving board for 20–30 minutes to allow juices to redistribute.

Carve

Transfer turkey to a cutting board, remove twine and any foil pouch. Carve breasts, thighs, drumsticks, and wings using a sharp carving knife.

Serve

Arrange carved pieces on a platter, spoon any collected juices over the meat, and serve immediately.