Smoked Turkey

Experience the rich, smoky flavors of a perfectly smoked turkey, brined to juicy perfection with a blend of kosher salt, brown sugar, and aromatic spices. Ideal for festive gatherings or a cozy family feast.

• 1 whole turkey (12-14 lbs)
• 1 cup kosher salt
• 1 cup brown sugar
• 2 gallons water
• 2 tablespoons black peppercorns
• 4 tablespoons garlic powder
• 4 tablespoons onion powder
• 2 cups wood chips (hickory or apple)

Method

1. 1

   Begin by preparing the brine. In a large pot, combine 1 cup of kosher salt, 1 cup of brown sugar, and 2 gallons of water. Stir until the salt and sugar are completely dissolved.

2. 2

   Add the black peppercorns to the brine mixture. Allow it to cool to room temperature before using it to brine the turkey.

3. 3

   Once the brine is cool, submerge the thawed turkey in the brine solution. Make sure the turkey is fully covered, and refrigerate for at least 12 hours, preferably 24 hours.

4. 4

   After brining, remove the turkey from the brine and pat it dry with paper towels. Rub the outside and inside of the turkey with garlic powder and onion powder for added flavor.

5. 5

   Prepare your smoker by preheating it to 225°F (107°C) and adding soaked wood chips to create smoke. Place the turkey breast side up on the smoker grate.

6. 6

   Smoke the turkey for about 6 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey occasionally with juices or melted butter for extra moisture.

7. 7

   Once cooked, remove the turkey from the smoker and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat.

8. 8

   Carve the turkey and serve it to your guests. Enjoy the rich, smoky flavor of your homemade smoked turkey!