Smoked Thanksgiving Turkey Recipe
Enjoy a delicious honey brined, slow smoked turkey this Thanksgiving. Available for pick up on Thanksgiving Day only.
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Ingredients
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Brine
Turkey
Smoke & Finish
Method
Brine
- 1
Make brine
In a large pot, combine 4 liters of water, kosher salt, brown sugar, honey, crushed garlic, peppercorns, allspice, and bay leaves. Heat gently, stirring, until salt and sugar dissolve and honey blends (do not boil). Remove from heat, add rosemary and thyme sprigs, and cool to room temperature.
- 2
Chill brine
Once the brine is at room temperature, refrigerate until cold. Add 2 cups of ice just before using to ensure the brine is thoroughly chilled.
- 3
Brine turkey
Place the whole thawed turkey (5 kg) breast-side down in a large brining container or food-safe bucket. Pour the cold brine over the bird, add remaining ice if needed to fully submerge. Tuck bay leaves/seasonings alongside the turkey. Cover and refrigerate or keep on ice for 12 to 16 hours (overnight) for best flavor and moisture retention.
Turkey
- 4
Prep after brine
Remove the turkey from the brine and discard brine. Rinse the turkey thoroughly under cold running water inside and out to remove excess salt and seasonings. Pat the turkey very dry with paper towels, inside and out. Transfer to a roasting rack set in a sheet pan and refrigerate uncovered for 1–4 hours to further dry the skin for crisping (optional but recommended).
- 5
Season and stuff cavity
Preheat smoker to 225°C (approx. 435°F) if using oven conversion, but for traditional low smoking set to 225°F (107°C). Loosen the skin over the breast gently with your fingers. Rub softened unsalted butter (0.5 cup) mixed with 1 tsp black pepper and 1 tsp salt under the breast skin and all over the exterior. Tie the legs with kitchen twine and tuck the wing tips under. Stuff the cavity with the quartered onion, halved lemon, and 2 sprigs each of rosemary and thyme.
- 6
Smoke & Finish
- 7
Smoke turkey
Add soaked apple wood chips to the smoker's box or smoker tray. Maintain smoker temperature at 225°F (107°C). Smoke the turkey until the internal temperature reads 160°F (71°C) in the thickest part of the thigh without touching bone. For a 5 kg turkey, plan on approximately 4 to 5 hours, but begin checking after 3.5 hours. Rotate the bird if your smoker has hot spots. Monitor smoker temperature and add more wood chips as needed for steady smoke.
- 8
Glaze and finish
When the thigh reaches 160°F (71°C), mix 2 tbs honey with 1 tbs apple cider vinegar and 1 tsp smoked paprika. Brush this glaze over the breast and legs. Increase smoker temperature to 325°F (163°C) or move turkey to a preheated oven at 325°F to finish and set the glaze, until the breast registers 165°F (74°C). This step should take an additional 15–30 minutes depending on bird size and heat source.
- 9
Rest and carve
Remove the turkey from the smoker/oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes to let juices redistribute. Reserve pan juices from the drip pan for gravy or additional basting. Carve the turkey and serve warm.