Smoked Turkey (family Tasting) Recipe
Brined with fresh herbs & citrus, garlic, salt & fresh ground black pepper
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Ingredients
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Brine and Turkey
Method
Preparation and Smoking
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, rosemary, thyme, crushed garlic, black peppercorns, and citrus. Stir until the salt and sugar are fully dissolved. Bring to a boil, then remove from heat and let cool completely.
- 2
Brine the Turkey
Once the brine is cooled, submerge the turkey in the brine. If needed, weigh it down with a plate to keep it fully submerged. Cover and refrigerate for 12 to 24 hours.
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips of your choice (hickory or applewood are great options) for smoking.
- 4
Smoke the Turkey
Remove the turkey from the brine and rinse under cold water. Pat dry with paper towels. Place the turkey in the smoker and smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- 5
Rest and Serve
Once cooked, remove the turkey from the smoker and let it rest for at least 30 minutes before carving. Serve warm.
