Smoked Turkey Recipe
Make Smoked Turkey Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Turkey
Seasoning & Butter Rub
Smoking Setup
Method
Brined Turkey
- 1
Prepare the brine
In a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, 2 tablespoons peppercorns, 4 bay leaves, 6 smashed garlic cloves, 6 thyme sprigs, and 1 teaspoon allspice with 1 liter of water. Heat just until the salt and sugar dissolve, stirring. Remove from heat and add 8 cups ice and the remaining 1 liter cold water to cool the brine to near refrigerator temperature (under 40°F / 4°C).
- 2
Brine the turkey
Remove giblets and neck from the turkey cavity. Place the turkey in a large food-safe brining bag or a nonreactive container. Pour the cooled brine over the turkey, making sure it is fully submerged (use a plate or weight if needed). Seal and refrigerate for 12–18 hours (12 hours for 12–14 lb bird is sufficient for balanced salt).
- 3
Rinse and dry
After brining, remove the turkey from the brine, discard the brine, rinse the turkey thoroughly under cold water (inside and out) to remove excess surface salt and seasonings. Pat the turkey very dry with paper towels. For crisper skin and better smoke adhesion, place the turkey on a rack in a shallow pan uncovered in the refrigerator for 4–8 hours or overnight to air-dry the skin.
Seasoning & Butter Rub
- 4
Make the herb butter
In a bowl, combine 1/2 cup softened unsalted butter with 2 tablespoons olive oil, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, and the zest of 1 lemon. Mix until smooth and evenly blended.
- 5
Apply the rub
Gently loosen the skin over the turkey breast and drumstick areas with your fingers, creating pockets without tearing. Spread half of the herb butter under the skin directly on the meat (breast and thighs). Rub the remaining butter all over the outside of the turkey, including legs and wings. Tuck the wing tips behind the back and tie the legs together with kitchen twine. Place the quartered lemon into the cavity along with 2 additional thyme sprigs if desired.
Smoking Setup
- 6
Prepare the smoker
If using a charcoal smoker: light charcoal and bring to a steady temperature of 275°F (135°C). Add 3 cups of soaked or dry apple or cherry wood chunks on the coals for smoke flavor (soaking optional for longer smoke). If using a pellet or electric smoker: preheat to 275°F and add fruitwood pellets or chunks. Place a water pan in the smoker to help regulate temperature and keep the meat moist.
- 7
Smoke the turkey
Place the turkey breast-side up on the smoker grate above the water pan. Maintain a steady smoker temperature of 275°F (135°C). Plan for approximately 15–20 minutes per pound; for a 12–14 lb turkey expect 3–4.5 hours. Monitor smoker temperature and add wood/chunks as needed to maintain a steady smoke. Every hour, check the skin and rotate the turkey if your smoker has uneven heat.
- 8
Monitor internal temperature
Insert a probe thermometer into the thickest part of the breast and another into the thickest part of a thigh without touching bone. Remove the turkey from the smoker when the breast reaches 160°F (71°C) and the thigh reaches 175°F (79°C). Note that carryover will raise temperature about 5–10°F during resting.
- 9
Rest and carve
Transfer the turkey to a cutting board and tent loosely with foil. Rest for 20–30 minutes to allow juices to redistribute and finish cooking to target final temperatures (165°F / 74°C for breast, 180°F / 82°C for thigh). Carve and serve.