Smoked Turkey Recipe
Make Smoked Turkey Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Turkey Preparation
Brining Solution
Wood Chips
Method
Turkey Preparation
- 1
Prepare the Turkey
Start by cleaning the whole turkey under cold water, removing any giblets from the cavity. Pat the turkey dry with paper towels.
- 2
Prepare the Dry Rub
In a bowl, mix together the salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well combined.
- 3
Apply the Rub
Rub the mixture all over the turkey, making sure to get it under the skin and inside the cavity. Drizzle olive oil on the turkey and rub it in to help the spices adhere.
Brining Solution
- 4
Make the Brine
In a large container, combine the water and ice. Stir until the ice is partially melted.
- 5
Brine the Turkey
Submerge the seasoned turkey in the brining solution, making sure it is fully covered. Cover the container and refrigerate for at least 12 hours, or overnight.
Smoking the Turkey
- 6
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Add hickory wood chips to the smoker box or directly onto the coals.
- 7
Smoke the Turkey
Remove the turkey from the brine and rinse it under cold water. Pat dry with paper towels. Place the turkey in the smoker and smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- 8
Rest Before Serving
Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before carving and serving.
