Best Smoked Turkey
Perfect smoked turkey - the best recipe for a restaurant style turkey that is juicy, tender, and full of smoky flavor the family will love!
Servings: 8 servings
Ingredients
- Brine:
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 2 tablespoon black peppercorns
- 1 ½ teaspoons allspice berries
- 1 ½ teaspoons rosemary
- 2 teaspoons savory
- 1 gallon iced cubes
- Turkey:
- 1 turkey 12-14lb
- Bag of charcoal
- Chips or chunks for smoking fruit wood or oak
Instructions
- Bring all ingredients, except ice to a boil.
- After you reach a rolling boil, turn off heat and let cool.
- Combine cooled brine with ice inside a garbage bag in a beverage cooler.
- Submerge turkey and seal cooler. Leave for 25 hours ideally.
- Remove turkey from brine and allow to come to room temperature. Leave uncovered and allow to air dry.
- Light your smoker 30-45 minutes before you intend to start cooking your turkey.
- Cover the turkey with a wet cheese cloth or thin kitchen towel (one you’re prepared to throw away).
- When your smoker reaches 235-250 degrees, add the turkey directly on the cooking grates.
- Check your fire and rotate your turkey every 30 minutes, adding charcoal and wood chips/chunks as necessary.
- Smoke your turkey at 235-250 degrees for 30 minutes per pound (a 12lbs turkey will take approximately 6 hours to smoke), until it reaches an internal temperature of 160 degrees.
- Remove for smoker, cover, and let rest for 30 minutes before carving.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 8917mg | Fiber: 2g | Sugar: 15g
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