Pit-smoked Turkey Recipe
Make Pit-smoked Turkey Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Turkey
Dry Rub & Compound Butter
Aromatics & Cavity
Smoking Setup & Finishing
Method
Brined Turkey
- 1
Make the brine
In a large pot, combine 4 cups of the water with the kosher salt and brown sugar over medium heat. Stir until dissolved. Add peppercorns, bay leaves, crushed garlic, thyme, rosemary, sage, and allspice. Remove from heat and add remaining 12 cups water to cool the brine. Chill until lukewarm, then add ice to bring temperature down to cold (under 40°F / 4°C).
- 2
Brine the turkey
Place the turkey in a clean brining container or a large food-safe cooler. Pour the cold brine over the turkey, ensuring it is fully submerged. If necessary, weigh the turkey down with a plate. Refrigerate or place cooler in a cold area for 12–16 hours (overnight) for a 10–12 lb bird.
- 3
Rinse and dry
Remove the turkey from the brine, discard brine. Rinse the turkey thoroughly inside and out under cold running water to remove excess salt and aromatics. Pat the turkey very dry with paper towels. Transfer to a rack set over a sheet pan and refrigerate, uncovered, for 2–8 hours to dry the skin; this helps skin crisp during smoking.
Dry Rub & Compound Butter
- 4
Prepare compound butter
In a bowl, combine the softened unsalted butter, olive oil, lemon zest, and half of the dry spices: paprika, brown sugar (rub), kosher salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne. Mix until smooth and well incorporated.
- 5
Apply butter under skin
Gently loosen the skin over each turkey breast and thighs with your fingers, being careful not to tear it. Spread half of the compound butter directly onto the meat under the skin, distributing evenly. Spread the remaining compound butter over the outside of the skin, rubbing it to coat evenly.
- 6
Season remaining areas
If any dry rub components remain, sprinkle them evenly over the exterior of the turkey and gently rub to adhere.
Aromatics & Cavity
- 7
Stuff the cavity
Place the quartered onion, lemon halves, smashed garlic cloves, and fresh thyme and rosemary sprigs into the turkey cavity. Tuck wing tips under the body and tie the legs together with kitchen twine to help the bird cook evenly.
Smoking Setup & Cook
- 8
Prepare the pit or smoker
Set up your pit or smoker for indirect cooking and aim for a stable cook temperature between 275°F–300°F (135°C–150°C). If using a charcoal pit, arrange coals to one side for indirect heat and add wood chunks to the coals. If using a gas or electric smoker, preheat and add wood chunks to the smoker box per manufacturer instructions. Place a drip pan filled with 2 cups hot water directly under the grates where the turkey will sit to catch drips and maintain moisture.
- 9
Smoke the turkey
Place the turkey breast-side up on the grate over the drip pan. Insert a probe thermometer into the thickest part of the breast (without touching bone) and another into the thickest part of the thigh. Close the lid and smoke the turkey at 275°F–300°F. Plan on roughly 20–25 minutes per pound at this temperature; for a 10–12 lb turkey this is approximately 3.5–5 hours, but rely on internal temperatures rather than time.
- 10
Monitor and add wood/ coals
Every 45–60 minutes, check fuel and add a couple of wood chunks or coals as needed to maintain steady smoke and temperature. Avoid producing heavy, bitter smoke — aim for a thin blue smoke.
- 11
Baste (optional)
If desired, baste the turkey once or twice during the cook with 1 cup of reserved brine diluted with a little water or turkey stock to keep meat moist. Open the lid briefly, baste quickly, and close to maintain temperature.
- 12
Finish cooking to temperature
Cook until the thigh reaches 175°F–180°F (79°C–82°C) and the breast reaches 160°F–165°F (71°C–74°C). Remove the turkey from the smoker when thigh temp is at least 175°F; carryover will bring it up a few degrees while resting.
Resting & Carving
- 13
Tent and rest
Transfer the turkey to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute; internal temperature should rise a few degrees during this time.
- 14
Season and carve
Just before carving, season the skin lightly with additional kosher salt and freshly ground black pepper to taste if desired. Carve the turkey, serving breast slices, thigh, drumstick, and wing pieces.
- 15
Serve
Serve warm with pan juices or your preferred gravy or sauce. Leftovers can be refrigerated for up to 3–4 days.