Smoked Turkey Recipe
Thick slices of our delicious slow smoked turkey.
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Ingredients
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Turkey Preparation
Wood Chips for Smoking
Method
Turkey Preparation
- 1
Brine the Turkey
In a large container, dissolve the salt and brown sugar in enough water to fully submerge the turkey. Add black pepper, garlic powder, onion powder, and paprika to the brine. Place the turkey in the brine solution and refrigerate for at least 12 hours or overnight.
- 2
Preheat the Smoker
About 1 hour before you plan to smoke the turkey, preheat your smoker to 225°F (107°C).
- 3
Prepare the Turkey for Smoking
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Rub the turkey all over with olive oil and season generously with additional black pepper and paprika if desired.
Smoking Process
- 4
Add Wood Chips
Soak the hickory wood chips in water for about 30 minutes before smoking. Drain the chips and place them in the smoker box or directly on the coals.
- 5
Smoke the Turkey
Place the prepared turkey in the smoker, breast side up. Close the lid and smoke for approximately 4 to 5 hours, or until the internal temperature reaches 165°F (74°C).
- 6
Rest the Turkey
Once the turkey has reached the proper temperature, remove it from the smoker and let it rest for at least 20-30 minutes before slicing. This helps retain the juices.
