Smoked Turkey is a thing for a reason! Give this recipe a try, it’s worth the time and effort. We used a pit barrel smoker.
Total Time: 4-6 hours
- Hickory smoking blocks
- 10-12 lb. Turkey
For the brine:
- ½ cup Brown Sugar
- ½ cup Kosher Salt
For the rub:
- ¼ cup Kosher Salt
- ¼ cup Black Pepper
- 3 Tbsp. Sage, dried
- 3 Tbsp. Thyme, dried
- 4 Tbsp. Fresh Parsley, chopped
- 2 Tbsp. Granulated Garlic
- 2 Tbsp. Onion powder
Brining the turkey the night before cooking will help the bird retain its juices in the dry environment of a smoker.
- If using a frozen turkey, be sure it is completely thawed before brining.
- To prepare your brine, you’ll need a container that is large enough to hold the whole turkey and still fit in a fridge, I like to use a bucket.
- Place a gallon of warm water to the empty container and add the brown sugar and salt, stir to dissolve.
- Add the turkey and enough cold water to cover the bird completely. Place the container in the fridge for 12 -24 hours.
- When the turkey is brined, light a wood fire in a barrel smoker and allow the red hot coals to develop.
- Remove the turkey from the brine and pat dry inside and out. Brush the whole bird with a little oil.
- Combine the rub ingredients and season the outside of the bird well.
- Truss the turkey by using a piece of twine to pinch the legs together, sealing the cavity and pulling the wings neatly onto the sides. Tie a knot on the back
- Add a couple of pounds of hickory smoking blocks to the smoker and set the bird, breast side up on the top rack of the smoker and close the lid.
- Check the temperature of the bird occasionally, it will take about 4-6 hours to cook. The internal temperature of the smoker should not exceed 300°F. The internal temperature of the legs should be about 175°F while the breast should be at 165°F when the turkey is done.
- When done remove the turkey from the smoker, and allow it to rest before 20-30 minutes before carving.
*Keep a spray bottle of water handy in case of flare-ups.