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A perfectly cooked, golden-brown smoked turkey on a serving platter, ready for carving.

Smoked Turkey

This recipe outlines the steps to smoke a 12-pound turkey to perfection, ensuring a juicy and flavorful result. It involves brining, seasoning, and slow-smoking the turkey.
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Prep Time 1 day 5 minutes
Cook Time 6 hours
Total Time 1 day 6 hours 5 minutes
Servings: 12 people
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 pound Turkey
  • 1 gallon Brine (water, salt, brown sugar, herbs)
  • 1 cup Rub (paprika, garlic powder, onion powder, black pepper, cayenne)
  • 0.5 cup Butter
For the Smoker
  • 2 cups Wood chips (hickory or apple)

Equipment

  • Large Brining Bag or Container
  • Smoker
  • Meat Thermometer
  • Baster
  • Cutting Board
  • Sharp Carving Knife

Method
 

Preparation
  1. Brine the turkey in a mixture of water, salt, brown sugar, and herbs for 24 hours.
  2. Remove the turkey from the brine and pat it dry with paper towels.
  3. Apply a generous rub of paprika, garlic powder, onion powder, black pepper, and cayenne.
  4. Melt the butter and inject it into the turkey's breast and thighs.
Smoking
  1. Preheat your smoker to 225°F (107°C) and add your favorite wood chips.
  2. Place the turkey in the smoker and cook for approximately 6 hours, or until the internal temperature reaches 165°F (74°C).
  3. Baste the turkey with pan drippings every hour to keep it moist.
  4. Rest the turkey for at least 30 minutes before carving to allow the juices to redistribute.

Notes

For extra flavor, consider adding citrus slices or apple chunks to the brining solution. Ensure your smoker maintains a consistent temperature throughout the cooking process for best results.