Description
This moist and flavorful smoked turkey recipe features a simple dry brine and aromatic vegetables for a juicy, perfectly smoked bird. The smoking process imparts a wonderful depth of smoky flavor while keeping the meat tender and juicy. Ideal for holiday gatherings or special occasions, this smoked turkey is easy to prepare in advance and yields an impressive centerpiece with delicious pan juices.
Ingredients
Scale
Turkey and Brine
- 1 12- to 14-pound turkey, thawed
- 1 batch Dry Brine (recipe not included, typically salt, sugar, and spices)
Aromatics and Vegetables
- 3 medium carrots
- 1 red apple
- 1 yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs fresh thyme
Finishing Ingredients
- 4 tablespoons (½ stick) unsalted butter, melted
- Freshly ground black pepper, to taste
- 1 ½ cups apple juice, white wine, or chicken broth
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator ahead of time. This can take several days depending on the size of the bird.
- Prepare the Turkey for Brining: Remove the neck and giblets, then pat the turkey dry with paper towels. Do not rinse.
- Apply Dry Brine: In a small bowl, combine the dry brine ingredients. Rub the mixture all over the turkey, including inside the cavity. Place turkey on a rimmed baking sheet. Refrigerate uncovered if using within 24 hours; otherwise, cover loosely with plastic wrap and refrigerate for up to 3 days.
- Dry the Skin: About 24 hours before smoking, uncover the turkey and return it to the fridge to aid in drying the skin for a crisp finish.
- Bring to Room Temperature: Remove turkey from refrigerator about 1 hour before cooking to let it come to room temperature.
- Prepare Smoker and Aromatics: Heat smoker to 325°F using indirect heat. Chop carrots into 1-inch pieces, quarter the apple, onion, and lemon, and cut the garlic head in half crosswise and into large chunks. No peeling or coring needed.
- Stuff Turkey Cavity: Fill the cavity with fresh thyme and a mixture of prepared carrots, apple, onion, lemon, and garlic. Scatter the remaining aromatics in the bottom of a large disposable roasting pan.
- Tuck Wings and Tie Legs: Stretch wings upwards and tuck them under the body. Tie legs together snugly with kitchen twine or foil to keep the shape intact during smoking.
- Prepare for Smoking: Place a rack in the roasting pan and set the turkey on top. Brush melted butter all over the turkey and season with freshly ground black pepper.
- Insert Meat Probe (Optional): Insert a digital meat probe into the thickest part of the thigh without touching bone and set alarm to 160°F.
- Smoke the Turkey: Place the roasting pan with turkey and aromatics inside smoker. Pour apple juice (or white wine/chicken broth) into the pan to keep the environment moist. Smoke for 10 to 12 minutes per pound (approximately 2 to 3 hours for a 12-14 pound bird) until thigh reaches 160-180°F and breast is 150-165°F. Avoid overcooking; the turkey temperature will rise while resting.
- Rest the Turkey: Transfer the turkey to a cutting board, cover loosely, and let it rest for at least 20 to 30 minutes before carving. This helps redistribute the juices.
- Carve and Serve: Carve the turkey and serve with the pan juices or gravy. Enjoy your perfectly smoked turkey!
Notes
- Thawing time depends on refrigerator temperature; allow about 24 hours per 4-5 pounds for safe thawing.
- Dry brine typically includes kosher salt and optional spices—ensure you have the brine recipe if needed.
- Using a meat thermometer with an alarm is highly recommended to avoid overcooking.
- Do not rinse the turkey after brining to maintain flavor and safety.
- Resting the turkey is mandatory to keep the meat juicy and allow temperature carryover cooking.
- Leftover pan juices can be used to make a flavorful gravy.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey)
- Calories: 330
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
