Smoking a whole turkey is a long process, but one that yields a very flavorful bird. Brining the turkey and smoking it breast side down keeps the white meat moist and flavorful while the rest of the meat finishes cooking.



❏ 1 gallon hot water

❏ 8 cups crushed ice

❏ 5 garlic cloves, whole

❏ 4 lemons, halved

❏ 2 sprigs rosemary

❏ 1 bundle fresh thyme

❏ 1 cup Kosher salt

❏ 1 cup brown sugar

❏ 1⁄4 cup peppercorns


❏ 1 10-12-pound turkey, thawed with giblets removed

Serves: 10-12

Preparation Time: Active - 10 minutes; Passive - 1 hour

Estimated Smoke Time: 5-6 hours

Smoke Temp:240°F

Try these wood chips: Mesquite, Alder, Fruit wood


  1. In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.
  2. Submerge the turkey in the brine and let sit in the fridge for 1 hour.
  3. Remove from the brine and dry with a paper towel.
  4. Let the turkey sit at room temperature while you preheat the smoker to 240°F.


  1. Once the smoker is ready, place the turkey directly onto the grate, breast side down.
  2. Smoke the turkey until the internal temperature reaches 160°F when a thermometer is inserted in the deepest part of the thigh.
  3. Remove the turkey from the smoker and cover with foil, allowing the bird to rest 20-30 minutes before carving.