Whole Smoked Turkey Recipe

Time16h

Serves12

Make Whole Smoked Turkey Recipe in just 16h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the turkey
Pat the turkey dry with paper towels. Remove any giblets and neck from the cavity. Place the turkey on a rack set over a sheet pan.
2
Mix the dry brine
In a small bowl, whisk together kosher salt, light brown sugar, paprika, garlic powder, onion powder, black pepper, and dried thyme until evenly combined.
3
Apply rub
Evenly rub the dry brine mixture all over the outside of the turkey and beneath the skin where possible. Drizzle the olive oil or melted butter over the skin and pat to distribute.
4
Refrigerate and rest
Loosely tent the turkey and refrigerate uncovered for 8-12 hours (overnight if possible) to allow the skin to dry and flavors to penetrate.
5
Bring to room temperature and heat the smoker
Remove the turkey from the fridge and let it come to room temperature for about 1 hour. Preheat your smoker to 225-250°F (107-121°C). Use wood such as apple or hickory for a balanced smoke flavor.
6
Smoke the turkey
Place the turkey breast side up on the smoker grate. Smoke until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Plan for roughly 30-40 minutes per pound, which for a 12-14 lb turkey typically yields 6-9 hours. Maintain a steady temperature and replenish wood as needed.
7
Rest and carve
Remove the turkey from the smoker and tent loosely with foil. Let rest for 20-30 minutes before carving to allow juices to redistribute. Carve and serve.