Pecan-smoked Turkey Recipe
Deliciously smoked with pecan wood for a unique flavor.
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Ingredients
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Turkey and Brine
Method
Preparation and Smoking
- 1
Brine the Turkey
In a large container, combine water, kosher salt, brown sugar, black peppercorns, bay leaves, crushed garlic cloves, and fresh thyme. Stir until the salt and sugar are dissolved. Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours.
- 2
Prepare the Smoker
Remove the turkey from the brine and pat dry with paper towels. Preheat your smoker to 225°F (107°C). Soak the pecan wood chips in water for at least 30 minutes before using.
- 3
Smoke the Turkey
Place the soaked pecan wood chips in the smoker. Place the turkey on the smoker rack and smoke for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Make sure to check and replenish the wood chips as needed.
- 4
Rest and Serve
Once the turkey is done, remove it from the smoker and let it rest for at least 20-30 minutes before carving. Serve and enjoy your delicious pecan-smoked turkey!
