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SMOKED WHOLE TURKEY
Smoking a wahole 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.
Active - 10 minutes;
Passive - 1 hour
Estimated Smoke Time:
Try these wood chips:
Mesquite, Alder, Fruit wood
- 1 gallon hot water
- 8 cups crushed ice
- 5 garlic cloves, whole
- 4 lemons, halve
- 2 sprigs rosemary
- 1 bundle fresh thyme
- 1 cup Kosher sal 1 cup brown sugar
- 1⁄4 cup peppercorns
- 1 10-12-pound turkey, thawed with giblets removed
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.
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