Smoked Turkey

Make the best holiday main course without heating up the kitchen. A wet brine and dry rub add a flavorful mixture of spices and seasonings. Then, slow-cooking to juicy perfection in a pellet grill adds another layer you won't get from the oven.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 4

Brining Time 12

Total Time 16 30

Servings

Calories 439kcal

Author Imma

Ingredients

The Brine

1 12-17 pound whole turkey
1 gallon (3.75L) water
1 gallon (3.75L) apple cider (or replace with water)
¾ cup (150g) brown sugar
1 cup (250g) kosher salt
7-8 smashed cloves garlic
4 sprigs thyme
4 sprigs rosemary
4 leaves sage
4 bay leaves
2 tablespoons (25g) cracked peppercorns
2 large oranges, sliced
2 lemons, sliced

Smoking the Turkey

1 tablespoon (15ml) oil (any neutral-flavored cooking oil is fine)
½-¾ cup (95-145g) salt-free turkey seasoning or Creole seasoning, adjust to taste (2 teaspoons per pound is a rough estimate)
1-2 tablespoons (5-10g) red pepper flakes (optional)
1 onion, sliced (optional)
1 apple, chopped (optional)

Instructions

Brining

Clean the turkey, discarding the wrapper from the turkey and removing the giblets. Reserve the giblets for homemade gravy.
Heat about 4 cups of water with the sugar and salt either in the microwave or on the stovetop until the sugar and salt dissolve. Stir well.
Let the salt and sugar brine cool, then pour it into a pot large enough to brine the turkey. Carefully place the turkey in the pot.
Add the remaining cold water and apple cider. Then add garlic, thyme, rosemary, sage, bay leaves, peppercorns, and the orange and lemon slices. Stir well.
Cover the pot or container with a lid and place it in the fridge to brine for 12-24 hours.
Remove the turkey from the brine and pat it dry with paper towels.
Brush it with oil, rub it with the spice blend and pepper flakes, and place the onions and apple in the cavity.
Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back to keep the neck skin in place and stabilize the turkey.

Smoking

Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
Place the turkey in the smoker and brush it every 1-2 hours with the drippings or your favorite basting sauce. Smoke until the internal temperature of the thickest part of the breast reaches 165℉ (75℃).
Rotate the turkey halfway through for even browning. This turkey was 16 pounds and took 5 hours.
Remove the turkey from the smoker and let it rest covered with foil for 10-15 minutes before carving.

Notes

Brining time runs around an hour per pound, but is quite forgiving and can brine up to 24 hours.
Clean the work area and surfaces, all utensils, and your hands with a good disinfectant to prevent cross-contamination.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition