Smoked Thanksgiving Turkey
INGREDIENTS
For the Brine:
1 gallon cold water
1 gallon ice water
1 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, smashed
1 tablespoon whole black peppercorns
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2-3 bay leaves
Peel of 1 orange (or 1 lemon for a more citrusy flavor)
For the Turkey:
12-14 lb whole turkey, thawed
1/4 cup olive oil or melted butter
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika (or smoked paprika for extra smokiness)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Zest of 1 lemon (optional, for brightness)
For Smoking:
Wood pellets (recommend applewood, cherry, or hickory)
Aluminum drip pan (to catch drippings for gravy)
Meat thermometer (instant-read for accuracy)
INSTRUCTIONS
Step 1: Brine the Turkey
Prepare the brine: In a large stockpot, combine 1 gallon of cold water, kosher salt, brown sugar, garlic, peppercorns, rosemary, thyme, sage, bay leaves, and orange peel. Stir until the salt and sugar are fully dissolved.
Cool and brine: Add 1 gallon of ice water to cool the brine. Submerge the turkey in a large container or brining bag, pour the brine over the turkey, ensuring it’s completely covered. Refrigerate for 12-24 hours.
Tip: If you’re short on fridge space, use a cooler with ice to keep the turkey chilled while brining.
Step 2: Prepare the Turkey
Rinse and dry: After brining, remove the turkey from the brine and rinse it under cold water. Pat the turkey dry with paper towels.
Season the turkey: Rub the turkey all over with olive oil or melted butter to help the skin crisp up during smoking. Combine the kosher salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, sage, and lemon zest (if using). Rub the spice mix generously over the entire turkey, including under the skin if possible.
Step 3: Smoke the Turkey
Preheat the smoker: Set your pellet smoker to 250°F and fill the hopper with wood pellets (apple, cherry, or hickory work well for a balance of sweetness and smokiness).
Set up the smoker: Place an aluminum drip pan under the grill grates to catch the drippings. These drippings can be used to make a rich gravy.
Position the turkey: Place the turkey directly on the smoker grates, breast side up. Insert a meat probe into the thickest part of the breast and thigh to monitor the internal temperature.
Smoke the turkey: Smoke the turkey for approximately 5-7 hours, or until the internal temperature in the thickest part of the breast reaches 160°F and the thighs reach 175°F. The skin should be a beautiful golden brown.
Tip: Avoid constantly opening the smoker, as this will reduce the heat and extend cooking time.
Step 4: Rest the Turkey
Once the turkey reaches the proper internal temperature, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for 20-30 minutes. The internal temperature will continue to rise by 5-10 degrees, and resting helps the juices redistribute, keeping the meat moist.
Step 5: Carve and Serve
After resting, carve the turkey and serve with your favorite Thanksgiving sides like mashed potatoes, stuffing, green beans, and cranberry sauce.
Gravy tip: Use the drippings from the drip pan to make a smoky, flavorful gravy by deglazing the pan with turkey stock, then thickening with flour or cornstarch.
Additional Tips:
Pellet wood suggestions: Applewood and cherrywood offer a mild sweetness that complements poultry, while hickory or pecan provide a stronger, more robust smoky flavor.
Crisp skin: For an extra crispy finish, raise the smoker temperature to 375°F for the last 15-20 minutes of cooking, or finish the turkey under a broiler for a few minutes.
Serving ideas: Pair your smoked turkey with traditional sides like cranberry sauce, stuffing, and gravy made from the pan drippings.
Enjoy this juicy, flavorful smoked turkey that brings the taste of the holidays to your table with a smoky twist!
