Smoked Turkey Recipe
the Bow & Arrow menu also features pulled pork, smoked turkey, St. Louis-style ribs and jalapeno-cheddar sausage, along with such sides as hashbrown casserole, brisket beans and sweet corn rice.
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Ingredients
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Bow & Arrow
Method
Bow & Arrow
- 1
In a large container, whisk together cold water, kosher salt, and brown sugar until dissolved. Add garlic cloves, bay leaves, black peppercorns, thyme, and rosemary (if using). Let the aromatics infuse the brine for 5–10 minutes.
- 2
Submerge the turkey, whole, in the brine. Refrigerate for 12–18 hours to allow moisture and flavor to penetrate the meat.
- 3
Remove the turkey from the brine, rinse under cold water, and pat completely dry. Place on a rack and refrigerate uncovered for 2–4 hours to air-dry the skin.
- 4
Prepare the rub: in a small bowl, combine paprika, garlic powder, onion powder, and ground black pepper. Add lemon zest if desired and whisk with olive oil to form a paste.
- 5
Carefully loosen the skin over the breast and legs with your fingers. Rub the paste under the skin and all over the exterior.
- 6
Preheat the smoker to 225–250°F (107–121°C). If using wood chips, place them in a smoker box or wrap in foil with holes and soak briefly to produce steady smoke.
- 7
Place the turkey on a rack in the smoker, breast side up. Add the soaked wood chips as needed to maintain a steady smoke. Maintain a low, consistent temperature.
- 8
Cook and monitor
Smoke until the turkey reaches an internal temperature of 165°F (74°C) in the thigh and 160°F (71°C) in the breast, roughly 30–40 minutes per pound depending on turkey size and smoker efficiency. Plan for about 5–7 hours for a 12–14 lb bird.
- 9
