Smoked Turkey
Elevate your holiday feast or backyard gathering with this irresistible Smoked Turkey recipe, a show-stopping centerpiece rich in flavor and aroma. This 12-pound turkey is brined overnight in a savory blend of kosher salt, brown sugar, and apple cider, ensuring a juicy, flavorful bite in every slice. Seasoned with a smoky rub featuring paprika, garlic powder, and dried thyme, and slow-smoked over apple or cherry wood chips, this dish achieves tender meat and a perfectly crisp, golden skin. With the addition of melted butter for basting, each bite is irresistibly moist and infused with deep flavor. Whether you're hosting Thanksgiving dinner or a summer barbecue, this smoked turkey recipe delivers balanced, complex flavors that will delight your guests. Perfectly paired with your favorite sides, this standout dish is sure to create lasting memories.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Kosher salt
- 0.25 cups Brown sugar
- 16 cups Water
- 4 cups Apple cider
- 4 tablespoons Unsalted butter
- 2 tablespoons Paprika
- 1 tablespoons Garlic powder
- 1 tablespoons Onion powder
- 1 tablespoons Black pepper
- 1 teaspoons Dried thyme
- 2 tablespoons Olive oil
- 2 cups Wood chips (e.g., apple or cherry wood)
Instructions
Thaw the turkey completely if frozen. Remove the giblets and neck from the turkey cavity. Rinse under cold water and pat dry with paper towels.
Prepare the brine by combining 16 cups of water, kosher salt, and brown sugar in a large stockpot. Stir until the salt and sugar are fully dissolved, then add the apple cider. Submerge the turkey in the brine, cover, and refrigerate for 8 to 12 hours.
Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels and allow the turkey to rest at room temperature for 30 minutes.
Prepare the seasoning by combining paprika, garlic powder, onion powder, black pepper, and dried thyme in a small bowl.
Rub olive oil all over the turkey, then generously coat it with the seasoning mixture, ensuring even distribution over the entire surface, including under the skin if possible.
Prepare your smoker by preheating it to 225°F (107°C). Soak wood chips in water for at least 30 minutes, then place them in the smoker according to the manufacturer’s instructions.
Place the turkey directly on the smoker grate, breast side up. Insert a meat thermometer probe into the thickest part of the breast without touching the bone.
Smoke the turkey at 225°F (107°C) for approximately 4 to 5 hours, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh. Add wood chips to the smoker as needed to maintain smoke.
About halfway through cooking, baste the turkey with melted unsalted butter every hour to keep the skin moist and flavorful.
Once cooked, carefully remove the turkey from the smoker and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes before carving to retain its juices.
Carve your smoked turkey and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
8676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 57144 mg | 2485% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 130.8 g | ||
| Protein | 1310.7 g | 2621% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 64.4 mg | 358% | |
| Potassium | 14313 mg | 305% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
