Looking for the perfect smoked turkey for the next Thanksgiving? We’ve got you covered!
- 12 to 16 lb fresh or frozen turkey
- 2 Tablespoons canola oil
For the brine:
- 1/2 Cup Worcestershire sauce
- 1/3 Cup brown sugar
- 1 Cup kosher salt
- 2 Tablespoons smoked paprika
- 1 Tablespoon garlic salt
- 1 Tablespoon black pepper
- 1 Tablespoon onion powder
- 1 teaspoon crushed rosemary
- 1 teaspoon thyme
- 1 teaspoon pepper
- Make sure the turkey is thawed and remove the giblets. Take a 5 gallon bucket and add 3 gallons of water in it.
- Add all the brine ingredients and mix everything until it’s all dissolved.
- Place the turkey inside the bucket, breast down, making sure it is completely covered by the brine.
- Cover the bucket and take it to your refrigerator. Let it sit there overnight.
- Remove the turkey from the bucket and pat dry. Take the canola oil and rub it outside the whole turkey. Place the turkey in a rack, breast side up.
- Set your smoker temperature to 225°F (105°C) and preheat it.
- Place your turkey inside the smoker using pecan bisquettes.
- Cook and smoke the turkey for 3 to 4 hours, and after that, set the smoker to the maximum temperature of 320°F (160°C) and wait until it reaches the internal temperature of 165°F (74°C). Smoke is optional for this part, just remember that the longer you have smoke running, the stronger the flavor will be – for me, usually the first 4 hours of smoke are enough.
- Remove it from smoker and let it sit for 30 minutes before serving.