Imagine presenting a turkey so incredibly juicy, tender, and packed with smoky flavor that your family will be talking about it for years to come. This isn't just another holiday meal - this is a culinary masterpiece that transforms an ordinary turkey into a mouthwatering work of art. By combining the magic of brining and slow smoking, you'll create a dish that's not just a meal, but an experience that will elevate your cooking reputation to legendary status.
Prep Time: 12 hrs
Cook Time: 4 hrs
Total Time: 16 hrs
Cuisine: American
Serves: 1 turkey
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 4 quarts water
- Wood chips for smoking
Instructions
- Remove giblets and neck from turkey cavity, rinse turkey thoroughly inside and out with cold water.
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, thyme, and rosemary. Stir until salt and sugar completely dissolve to create brine solution.
- Place turkey in a large food-safe brining container or heavy-duty plastic bag. Carefully pour brine over turkey, ensuring it is completely submerged. Seal and refrigerate for 10-12 hours.
- Remove turkey from brine after brining period. Rinse turkey thoroughly under cold water to remove excess salt. Pat dry completely with paper towels.
- Allow turkey to air dry uncovered in refrigerator for 1-2 hours to help skin become crisp during smoking.
- Prepare smoker by preheating to 225-250°F. Use a mix of apple or hickory wood chips for best flavor.
- Place turkey breast-side up on smoker rack. Insert meat thermometer into thickest part of thigh, avoiding bone.
- Smoke turkey for approximately 30-40 minutes per pound, maintaining consistent temperature.
- Smoke until internal temperature reaches 165°F in thickest part of thigh and breast. Turkey should have golden-brown crispy skin.
- Remove from smoker, tent with aluminum foil, and let rest for 20-30 minutes before carving to allow juices to redistribute.
- Carve and serve hot, enjoying the rich smoky flavor and juicy meat.
Tips
- Always use a food-safe container for brining to prevent contamination
- Pat the turkey completely dry before smoking to ensure crispy skin
- Use a reliable meat thermometer to guarantee perfect doneness
- Choose wood chips like apple or hickory for the most complementary smoky flavor
- Don't rush the resting period - letting the turkey rest helps retain moisture
- If possible, brine the turkey overnight for maximum flavor penetration
- Maintain a consistent smoker temperature between 225-250°F for even cooking
- Consider using kitchen twine to truss the turkey for more even smoking
- Keep the smoker lid closed as much as possible to maintain temperature
- Have aluminum foil ready to tent the turkey if it browns too quickly
Nutrition Facts
Calories: 140kcal
Carbohydrates: g
Protein: 26g
Fat: 3g
Saturated Fat: g
Cholesterol: 72mg
