Smoked Turkey Recipe

Prepare brine

In a large pot, bring 3 liters water, 1 cup kosher salt and 1/2 cup brown sugar to a simmer, stirring until dissolved. Remove from heat and add peppercorns, rosemary, thyme, bay leaves and crushed garlic. Cool briefly, then add 1 liter ice to chill the brine to near refrigerator temperature.

Brine the turkey

Place the thawed turkey in a clean brining container or large food-grade bucket. Pour the cooled brine over the turkey, ensuring it is fully submerged (add more chilled water if needed). Refrigerate or keep on ice for 8–12 hours (up to 24 hours for larger birds). After brining, remove turkey, rinse thoroughly under cold water, and pat dry inside and out with paper towels. Let turkey air-dry in refrigerator or a cool place for 1–2 hours to tighten the skin.

Preheat and prepare bird

If you brined, ensure the turkey is completely dry. Preheat your smoker to a steady 275°F (135°C) using indirect heat. If using a charcoal or pellet smoker, aim for stable temperature control. Remove neck and giblets from cavity if present. Tuck wing tips under the bird and tie legs with kitchen twine if desired for even cooking.

Season the turkey

Rub 1/4 cup olive oil or softened butter all over the turkey, under the skin where possible, and on the breast for better browning. Combine 2 tablespoons kosher salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika and rub evenly over the skin. Stuff the cavity with the quartered onion, halved lemon, 4 sprigs thyme and 2 sprigs rosemary.

Prepare smoker and wood

Soak 2 cups pecan wood chunks or chips for about 30 minutes if using chips (chunks may be used dry). Add wood to your smoker’s wood tray or to the coals/pellet hopper per manufacturer instructions. Maintain smoker temperature at 275°F (135°C). Place a drip pan under the grill grate beneath the turkey; add 1–2 cups water or low-sodium stock to the pan to help maintain moisture in the smoker.

Smoke the turkey

Place the turkey breast-side up on the smoker grates over the drip pan. Smoke at 275°F (135°C) until the internal temperature reaches 165°F (74°C) in the deepest part of the thigh (without touching bone). For a 12–14 lb turkey expect approximately 3.5–4.5 hours, but start checking temperature at 3 hours. Baste lightly every 60–90 minutes with melted butter to encourage browning and add flavor. Add more pecan wood as needed to maintain a steady, light smoke—pecan provides a sweet, mellow smoke that won’t overpower the turkey.

Rest the turkey

When the thigh reads 165°F (74°C) and breast about 160°F (71°C), remove the turkey from the smoker and tent loosely with foil. Let rest 20–30 minutes; the carryover heat will bring the breast to the safe temperature and juices will redistribute.

Make au jus from drippings

While the turkey rests, pour the smoker drip pan contents into a fat separator or measure and skim excess fat (you can refrigerate to solidify fat for easier removal). Place the skimmed drippings in a saucepan, add 3 cups low-sodium chicken or turkey stock and 2 tablespoons butter. Bring to a simmer and taste for seasoning; add salt and pepper if necessary. For a clearer, thinner au jus, simmer 8–10 minutes. To thicken slightly, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, then whisk into simmering au jus and cook 1–2 minutes until slightly thickened. Strain the au jus through a fine-mesh sieve into a serving vessel.

Carve and serve

Carve the turkey into breasts, thighs, drumsticks and slices of dark and white meat. Serve hot with the warm pecan-smoked au jus on the side or spooned over slices. Recommend mixing some au jus into gravy or your stuffing for added smoky flavor.