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Juicy smoked turkey served for Thanksgiving dinner with crispy skin.

Smoked Turkey

A flavorful smoked turkey recipe that keeps the meat juicy and tender, perfect for Thanksgiving without hogging the oven.
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Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Thanksgiving
Calories: 350
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 1 gallon cold water For brining the turkey
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 to 3 pieces bay leaves
  • 1 tablespoon peppercorns
  • optional a few smashed garlic cloves
  • optional a halved orange
  • optional a sprig of rosemary
Seasoning Ingredients
  • Softened butter (or oil) For rubbing on the turkey
  • Paprika
  • Black pepper
  • Garlic powder
  • Onion powder
  • Dried thyme Use less salt since the brine adds seasoning
Turkey
  • 12 to 15 pounds whole turkey Bone-in for classic flavor

Method
 

Brining
  1. Stir the brine ingredients until the salt and sugar dissolve.
  2. Submerge the turkey in a food-safe container in the fridge or a cooler packed with ice.
  3. Brine for 12 to 18 hours.
  4. Rinse lightly and pat the turkey very dry.
Seasoning and Cooking
  1. Rub softened butter (or oil) all over the turkey.
  2. Apply the seasoning mix generously over the turkey.
  3. Set your smoker to a temperature between 225 to 250°F.
  4. Place a drip pan underneath and put the turkey breast side up in the smoker.
  5. Cook until the internal temperature of the breast reaches 165°F, checking after a few hours.
  6. Once cooked, pull the turkey from the smoker and let it rest for 20 to 30 minutes.

Notes

Do not skip drying the turkey after brining. Using a thermometer instead of a timer will ensure optimal cooking. Resting the turkey is crucial for juicy meat.