Description
This smoked turkey recipe offers a deliciously flavorful and juicy bird, enhanced by a dry brine, fresh herbs, and aromatic fruits and vegetables. Cooked over indirect heat in a smoker at a low temperature, the turkey comes out tender with crisp skin and a subtle smoky flavor, perfect for holiday meals or special occasions.
Ingredients
Scale
Turkey and Brine
- 1 12- to 14-pound turkey, thawed
- 1 batch dry brine (see notes below)
Flavoring and Aromatics
- 3 medium carrots, cut into 1-inch pieces
- 1 red apple, cut into eighths
- 1 yellow onion, cut into eighths
- 1 lemon, cut into eighths
- 1 head garlic, cut in half crosswise and broken into large pieces
- 8 sprigs fresh thyme
Others
- 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 your turkey is still frozen, thaw it fully in the refrigerator. This can take several days depending on the size—plan accordingly.
- Prepare the Turkey and Brine: 1 to 3 days prior to smoking, remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels; no rinsing is needed. Mix the dry brine ingredients in a bowl and rub all over the turkey, including inside the cavity. Place the turkey on a rimmed baking sheet. Refrigerate uncovered if cooking within 24 hours, or cover with plastic wrap and refrigerate up to 3 days for deeper flavor.
- Dry the Skin: About 24 hours before smoking, remove the plastic cover if used and leave the turkey uncovered in the refrigerator. This step helps dry out the skin for better crisping during smoking.
- Bring to Room Temperature: One hour before smoking, take the turkey out from the refrigerator and let it sit at room temperature to ensure even cooking.
- Preheat the Smoker: Heat your smoker to 325°F, preparing it for indirect heat cooking, which will gently infuse the turkey with smoky flavor.
- Prepare Aromatics: Cut carrots into 1-inch pieces, halving thick ones lengthwise if necessary. Cut apple, onion, and lemon into eighths. Cut garlic head in half crosswise and break into large chunks. No peeling or coring is necessary as these add flavorful smoke aroma.
- Stuff the Turkey: Fill the cavity with the thyme sprigs and a mix of prepared carrots, apples, onion, lemon, and garlic. Scatter any remaining pieces in the bottom of a large disposable aluminum roasting pan.
- Tuck Wings and Truss: Stretch the turkey wings upward and tuck them behind the neck to prevent burning. Tie the legs together snugly with kitchen twine or aluminum foil to maintain shape during cooking.
- Prepare Roasting Setup: Place a rack inside the roasting pan and set the turkey on top. Brush the entire turkey with melted butter, then season generously with freshly ground black pepper.
- Insert Meat Probe (Optional): If available, insert a digital meat probe thermometer into the thickest part of the thigh without touching bone. Set the alarm to 160°F for proper doneness tracking.
- Smoke the Turkey: Place the roasting pan with the turkey on the smoker, and pour the apple juice or your chosen liquid into the pan to maintain moisture. Smoke for approximately 10 to 12 minutes per pound (roughly 2 to 3 hours for a 12-14 pound turkey). The turkey is done when the thigh reaches 160°F to 180°F and the breast reaches between 150°F and 165°F.
- Rest the Turkey: Transfer the smoked turkey to a cutting board and cover loosely with foil. Let it rest for at least 20 to 30 minutes to allow juices to redistribute, ensuring moist, tender meat.
- Carve and Serve: Carve the turkey and serve with pan juices or your favorite gravy. Enjoy your perfectly smoked turkey!
Notes
- Dry brine ingredients typically include salt and sometimes sugar or spices; follow your preferred recipe or use kosher salt for best results.
- Thawing a large turkey in the refrigerator can take 3 to 5 days; plan ahead to ensure the bird is fully thawed before starting the dry brine.
- Always avoid rinsing the turkey to prevent cross-contamination and maintain skin dryness.
- The resting period is crucial for juicy meat; do not skip it.
- Using a meat probe thermometer is highly recommended for precise cooking and avoiding overcooking.
- If you don’t have a smoker, a charcoal or gas grill set up for indirect heat can be used as an alternative.
- Caution with temperature: FDA recommends cooking turkey to a minimum internal temperature of 165°F, but removing it earlier when thermometer reads 160°F is acceptable as carryover cooking will raise the temperature during resting.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 110mg
