Whole Smoked Turkey Recipe
Enjoy a festive Christmas feast with whole smoked turkey or ham, paired with classic holiday add-ons like gravy, cornbread, cranberry sauce, and house-made desserts.
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Ingredients
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Turkey Preparation
Gravy (optional)
Method
Turkey Preparation
- 1
Make the Brine
In a large pot, combine water, salt, brown sugar, minced garlic, chopped rosemary, and black peppercorns. Stir until the salt and sugar are fully dissolved.
- 2
Brining the Turkey
Submerge the turkey in the brine, ensuring it is fully covered. Refrigerate for 12-24 hours.
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Remove and Dry the Turkey
After brining, remove the turkey from the brine and rinse it under cold water. Pat dry with paper towels.
- 5
Season the Turkey
Rub the turkey inside and out with apple cider vinegar. Season generously with salt and black pepper.
- 6
Smoke the Turkey
Place the turkey breast side up on the smoker grill. Add the soaked wood chips to the smoker box and smoke the turkey for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C).
Gravy (optional)
- 7
- 8
- 9
Combine and Thicken
Gradually add the chicken broth to the roux, whisking continuously to avoid lumps. Cook until thickened, then stir in the turkey drippings. Season with salt and pepper to taste.