Smoked Turkey Recipe
Thick slices of our delicious slow smoked turkey.
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Ingredients
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Main Ingredients
Method
Preparation and Smoking
- 1
Prepare the Turkey
Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat dry with paper towels.
- 2
Brine the Turkey
In a large container, mix kosher salt and water to create a brine solution. Submerge the turkey in the brine, cover, and refrigerate for at least 12 hours or overnight.
- 3
Season the Turkey
After brining, remove the turkey from the solution and rinse under cold water. Pat dry. Rub the turkey all over with olive oil, then season generously with black pepper, garlic powder, onion powder, and smoked paprika.
- 4
Prepare the Smoker
Soak the apple wood chips in water for at least 30 minutes before smoking. Preheat the smoker to a steady temperature of 225°F (107°C).
- 5
Smoke the Turkey
Place the turkey in the smoker, breast side up, and add the soaked apple wood chips to the smoker box. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- 6
Baste with Chicken Broth
Every hour, baste the turkey with chicken broth to keep it moist during smoking.
- 7
Rest and Slice
Once the turkey has reached the proper internal temperature, carefully remove it from the smoker. Allow it to rest for at least 30 minutes before slicing into thick pieces.