Tulo

Smoked Turkey Recipe

A whole smoked turkey with deep mahogany skin resting on a wooden cutting board, carved leg exposing juicy meat, with wisps of smoke still visible.
Photo by Maor Attias on Pexels

An overnight wet brine seasons the meat all the way through and helps it hold onto moisture during the long, dry heat of the smoker, while a low smoker temperature and fruit wood give the skin time to render and darken without the breast drying out before the thighs finish cooking.

Prep
45 min
Cook
360 min
Total
405 min
Servings
12

Ingredients

Servings12
  • 14 lb whole turkey, giblets removed
  • 1 1/2 cups kosher salt (for brine)
  • 1 cup brown sugar (for brine)
  • 2 gallons water (for brine)
  • 8 tbsp unsalted butter, softened
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • 6 cloves garlic, minced
  • 1 tbsp black pepper, freshly ground
  • 1 large yellow onion, quartered
  • 1 medium apple, quartered
  • 6 cups fruit wood chunks (apple or cherry)

Nutrition per serving

Calories
206
Protein
8g
Carbs
22g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Combine the kosher salt, brown sugar, and 2 quarts of the water in a large stockpot. Heat, stirring, just until the salt and sugar dissolve, then remove from heat and stir in the remaining cold water so the brine comes to room temperature.
  2. 2Submerge the turkey in the brine (in a brining bag or a clean cooler), cover, and refrigerate for 12-24 hours.
  3. 3Remove the turkey from the brine, discard the liquid, and pat the skin completely dry with paper towels. Set the turkey uncovered on a rack in the refrigerator for at least 8 hours, or overnight, to air-dry the skin.
  4. 4Let the turkey sit at room temperature for 45-60 minutes before smoking. Meanwhile, mix the softened butter with the sage, thyme, garlic, and black pepper.
  5. 5Preheat the smoker to 250-275°F (120-135°C) and add fruit wood chunks or chips according to the manufacturer's instructions.
  6. 6Loosen the skin over the breast with your fingers and push about two-thirds of the herb butter underneath, directly onto the meat. Rub the rest over the outside skin. Stuff the cavity with the quartered onion and apple.
  7. 7Insert a leave-in probe thermometer into the thickest part of the breast, place the turkey breast-side up on the smoker grates, and close the lid.
  8. 8Smoke, maintaining a steady 250-275°F, until the breast reaches 160°F (71°C) and the thigh reaches 175°F (79°C), about 30-40 minutes per pound. Tent the breast loosely with foil partway through if it darkens too quickly.
  9. 9Transfer the turkey to a cutting board and rest for 30-45 minutes before carving; the temperature will climb a few more degrees as it rests.
How to Brine a Turkey

Tips & variations

  • Spatchcocking the turkey (removing the backbone and flattening it) cuts smoking time by nearly half and exposes more skin to smoke and heat, which browns it more evenly.
  • Keep the smoker in the 250-275°F range rather than lower; turkey skin left in the 130-165°F zone for too long during a long, low smoke can turn tough and gray instead of crisping.
  • If the smoker runs cooler than a low-temperature oven, finish the last 20-30 minutes in a 425°F (220°C) oven to crisp the skin without drying the meat further.
  • A drip pan with a cup of water or apple cider underneath the turkey helps stabilize smoker temperature and keeps the environment from drying out.

Storage & reheating

Carve leftover meat off the bone and refrigerate in an airtight container for up to 4 days. Reheat gently in a covered dish with a splash of broth at 300°F (150°C) until warmed through, about 15-20 minutes, to keep it from drying out. Freeze carved meat in broth for up to 3 months.

Tips from the Tulo kitchen

  • Brining takes up cooler space fast; a food-safe 5-gallon bucket or a disposable brining bag inside a cooler packed with ice works well if refrigerator space is tight.
  • Running the smoker with the vents mostly open keeps the fire cleaner burning, which matters more for flavor than piling on extra wood.

FAQ

How long does it take to smoke a turkey?

At 250-275°F, plan on roughly 30-40 minutes per pound, so a 14-pound turkey typically takes 6-7 hours. Always confirm doneness with a thermometer rather than relying on time alone, since smoker temperature and outside weather both affect the pace.

Do I need to brine the turkey before smoking?

Brining is not strictly required, but the smoker's dry, indirect heat and long cook time make turkey especially prone to drying out, so a wet brine makes a noticeably bigger difference here than it does for a roasted turkey.

Why is my smoked turkey skin rubbery instead of crisp?

Rubbery skin usually means the surface was still wet when it went into the smoker or the smoker ran too cool. Air-drying the skin uncovered in the fridge and keeping the smoker at 250°F or above both help the fat render properly.

What wood is best for smoking turkey?

Milder fruit woods like apple or cherry are the most forgiving for turkey; they add noticeable smoke flavor without turning bitter over the long cook time the way stronger woods like mesquite can.

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