Smoked Turkey Recipe
Make Smoked Turkey Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Brining the Turkey
Prepare the turkey for smoking by brining it to enhance flavor and moisture.
In a large pot, dissolve 3/4 cup of kosher salt in 1 gallon of water to create a brine solution.
Add the turkey to the brine, ensuring it is fully submerged. Refrigerate for 12 to 24 hours.
Preparing the Spice Rub
While the turkey is brining, prepare the spice rub.
In a small bowl, combine 2 tablespoons of black pepper, garlic powder, onion powder, and paprika.
Add 1 cup of olive oil to the spice mix and stir until well combined.
Preparing the Smoker
Prepare your smoker for cooking the turkey.
Soak 2 cups of applewood or hickory wood chips in water for at least 30 minutes.
Preheat the smoker to 225°F (107°C) and add the soaked wood chips to the smoker box.
Seasoning and Cooking the Turkey
After brining, remove the turkey from the brine and pat it dry.
Rub the turkey all over with the spice mixture, ensuring it gets into all crevices.
Place the turkey breast side up on the smoker rack. Insert a meat thermometer into the thickest part of the breast.
Smoke the turkey for approximately 30 minutes per pound or until the internal temperature reaches 165°F (74°C).
Finishing Up
Once cooked, remove the turkey from the smoker.
Let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.
Serve with your favorite sides and enjoy!