Smoked Turkey
If you've never had smoked turkey, you're missing out! it's easy to prepare, and the end result is amazing!
Servings 12 servings
Calories 325kcal
Equipment
Ingredients
- 15 lb fresh organic turkey
Smoked Turkey Brine
- 2 gallons of water
- 2 cups of kosher salt
- 1 cup of sugar
- ½ cup of black pepper
- 5-6 cloves of garlic
- 3 sprigs rosemary
- 3 sprigs thyme
- splash of Grand Marnier
- ½ cup of whiskey
Instructions
- Combine all of the brine ingredients except the alcohol in a stockpot and boil for five minutes. Cooldown to 40 degrees.
- Place turkey in a brine bucket and pour the brine over the bird, fully submerging it.
- Brine the turkey for 15 hours (1 hour per pound)
- Remove turkey from brine and carefully rinse off the brine using cold water. Pat the surface of the turkey dry with paper towels and place in a large disposable roasting pan. Tie legs together using butcher's twine.
- Set up your smoker to smoke at 275 degrees using indirect heat. Place turkey in smoker and smoke for 20 minutes per pound.
- The turkey is done when the internal temperature hits 165 degrees in the thickest part of the thigh.
Video
Notes
If you purchase a frozen turkey you'll need to defrost it prior to placing in the brine. Plan on 1 day of defrosting in the refrigerator per 5 pounds of turkey.
If the turkey has been frozen in a brine solution, soak the turkey in cold water for one day first. It might seem counterproductive, but those brines tend to be super salty, and don't add much to the flavor profile of the bird.
I monitor the temps of my cooks using a Thermoworks Smoke. This is a super accurate thermometer that allows me to check the temperature of the turkey remotely.
Nutrition
Serving: 1g | Calories: 325kcal | Carbohydrates: 21g | Protein: 162g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 618mg | Fiber: 2g | Sugar: 17g