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
Preparation Time: Active - 10 minutes; Passive - 1 hour
Estimated Smoke Time: 5-6 hours
Try these wood chips: Mesquite, Alder, Fruit wood
- 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.
- Submerge the turkey in the brine and let sit in the fridge for 1 hour.
- Remove from the brine and dry with a paper towel.
- Let the turkey sit at room temperature while you preheat the smoker to 240°F.
- Once the smoker is ready, place the turkey directly onto the grate, breast side down.
- Smoke the turkey until the internal temperature reaches 160°F when a thermometer is inserted in the deepest part of the thigh.
- Remove the turkey from the smoker and cover with foil, allowing the bird to rest 20-30 minutes before carving.