Smoked Turkey Recipe

Prepare brine

In a large pot, combine 1 liter of the water with kosher salt and brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat.

Add peppercorns, bay leaves, smashed garlic, rosemary and thyme to the hot brine. Add remaining 2 liters of cold water to cool the brine to near room temperature.

Stir in ice to make the brine cold. The brine should be cold before adding the turkey to avoid bacterial growth.

Place the turkey breast-side down in a large food-safe container or brining bag. Pour the cooled brine over the turkey to fully submerge. If necessary, weigh the turkey down with a plate. Seal and refrigerate or place in a cooler with ice for 8–12 hours (10 hours recommended for a 10–12 lb turkey).

After brining, remove the turkey from the brine, discard the brine, and rinse the turkey inside and out under cold water to remove excess surface salt. Pat the turkey very dry with paper towels, including inside the cavity. Transfer to a rack set over a sheet pan and refrigerate uncovered for 1–4 hours to dry the skin further (this improves smoke adhesion and crisping).

Preheat your smoker to 250°F (120°C). If using a charcoal or wood smoker, bank coals to maintain a steady low heat. Add apple or cherry wood chunks to the heat source for a mild fruitwood smoke flavor. Place a small pan of water in the smoker to help regulate temperature and humidity.

Stuff the turkey cavity with the quartered onion, halved lemon, crushed garlic cloves, and extra rosemary and thyme sprigs. Do not overpack; aromatic steam will flavor the meat.

In a small bowl, combine softened butter, olive oil, smoked paprika, garlic powder, onion powder, black pepper and 1 tsp kosher salt. Mix until smooth.

Loosen the skin over the breasts by gently sliding your fingers between the skin and meat, taking care not to tear it. Spread about two-thirds of the butter mixture under the skin over both breasts, pressing the skin back down to distribute. Rub the remaining mixture over the exterior skin of the bird, including legs and thighs.

Truss the legs with kitchen twine if desired and tuck the wing tips under the body to prevent burning.

Place the turkey breast-side up on the smoker rack. Insert a probe thermometer into the thickest part of the breast without touching bone; a second probe in a thigh is helpful.

Maintain smoker temperature at 225–250°F (105–120°C). Smoke the turkey until the internal temperature reaches 165°F (74°C) in the breast and 175–180°F (79–82°C) in the thigh. For a 10–12 lb turkey expect 4–5 hours, but begin checking at 3.5 hours. Plan roughly 25–30 minutes per pound as a guideline — actual time varies with smoker and turkey size.

If the skin is getting too dark before the turkey reaches temperature, tent loosely with foil to prevent burning while allowing the internal temperature to continue rising.

Every 60–90 minutes optionally baste the breast loosely with the pan juices or additional melted butter for added color and moisture. Avoid opening the smoker too frequently, which increases cooking time.

When the turkey reaches target temperatures, carefully remove it from the smoker and transfer to a large cutting board. Tent loosely with foil and let rest for 20–30 minutes; carryover heat will bring the thighs to final temperature and juices will redistribute.

After resting, carve the turkey: remove legs and thighs, slice breasts against the grain, and serve with pan juices or gravy. Strain and reserve drippings for gravy if desired.