While it sounds complicated, making a smoked turkey is not difficult once you become familiar with the process and allow yourself enough time – and the result is completely impressive. Due to the low cooking temperature, the meat stays incredibly tender and the woodsy, smokey flavor infuses in, giving your bird a uniquely delicious taste. If you’re ready to go beyond the oven AND the deep-fryer this year to try something new, prepare your propane-powered smoker or grill and get that bird going low and slow. Check out the steps below and don’t forget the propane!
Prep Time: 30 minutes
Inactive Time: 48-74 hours
Cook Time: 6-7 hours
Total Time: 54-81 hours
Turkey Ingredients
- 1 15-lb or less turkey, thawed
- Olive oil
Brine Ingredients:
- 2 gallons cold water
- 2 cups apple juice or cider
- 1 ½ cup kosher salt
- 1 cup brown sugar
- 2 oranges, sliced
- 2 lemons, sliced
- 5-6 cloves garlic, smashed
- 5-6 sprigs fresh rosemary
Seasoning Rub Ingredients:
- 3 tbsp. brown sugar
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried sage
-
SERVES12
Instructions
- Pick out a turkey that is a maximum of 15 pounds, as anything heavier can sit at a low temperature for too long, creating a risk for bacteria. If you have a larger party, choose to smoke multiple smaller birds rather than a larger bird.
- Make sure the turkey is slowly and completely thawed to ensure it cooks through by allowing it to defrost 2-3 days total in the refrigerator. Remember to remove the neck and giblets from inside the turkey.
- Brining the turkey helps ensure moist meat and adds extra flavor. In a large pot add all brine ingredients; simmer until salt and sugar have dissolved, about 2-3 minutes. Allow the mixture to cool completely so your turkey does not begin cooking when added. Fully submerge the turkey in the pot – or add brine and turkey to a brining bag – and place in refrigerator for at least 12-24 hours. When ready to cook, remove from brine, rinse with cool water and pat dry.
- Tie the legs of the bird together with twine and tuck the wing tips behind the shoulder, to prevent burned areas. Do not stuff the turkey with dressing before smoking, as the inside ingredients may not get to appropriate cooking temperature. If you prefer, you can add onions, apples, citrus, etc. but don’t stuff completely full and make sure to discard any items used inside the turkey.
- Add even more flavor with a seasoning rub right before smoking. In a bowl add all the rub ingredients and mix. Coat the turkey first generously with olive oil, then rub on the seasoning.
- Preheat your smoker or prepare your grill for indirect grilling at 225 degrees, which is the temperature to maintain throughout smoking. Add a pan under where the turkey will sit to catch drippings; at the beginning of the smoking, add a couple cups of water to this pain to make the environment moist. Add wood chips of your choice to your smoker or use a smoker box in your grill.
- Place the turkey on the grate of the smoker or indirect heat side of your grill, over the drip pan, and close the door or lid. Turkey will smoke 30-40 minutes for each pound, until the inside temperature reaches 165 degrees.
- As tempting as it is to dig in, let the turkey rest for 15 minutes before carving!
If you enjoyed the Smoked Turkey from this recipe, check out five more unique ways to cook your turkey!