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–+ servings
Smoked Turkey

Irresistibly Juicy Smoked Turkey: Elevate Your Holiday Feast

This smoked turkey recipe elevates your holiday feast with rich flavors and tender meat, guaranteed to impress your guests.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 10 people
Course: Main dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 whole turkey (12-14 pounds)
  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
For the Seasoning
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
For Smoking
  • 2 cups wood chips (Hickory or Applewood)

Equipment

  • Smoker
  • Large container for brining
  • Meat thermometer

Method
 

Instructions
  1. Rinse the turkey under cold water, making sure to pat it dry afterward. Remember to remove the giblets tucked inside for a clean slate.
  2. In a large container, mix water, salt, sugar, smoked paprika, garlic powder, and black pepper. Submerge your turkey fully in the brine and refrigerate for 12-24 hours to infuse flavors.
  3. Preheat your smoker to 225°F (107°C) an hour before cooking. Soak your wood chips in water for at least 30 minutes.
  4. After brining, rinse the turkey once more. Generously season the outside with smoked paprika, garlic powder, and black pepper for a mouthwatering crust.
  5. Place the soaked wood chips on the hot coals or in the smoker box. Smoke the turkey for about 3-4 hours, until its internal temperature reaches 165°F (74°C) and the skin looks golden brown.
  6. Once cooked, let the turkey rest for at least 20 minutes. This allows the juices to redistribute.
  7. Optional: Garnish with fresh herbs for a vibrant finish.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 1gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 350mgSugar: 1gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

A longer brine, between 12 to 24 hours, will enhance flavor and juiciness. Rinse the turkey well after brining to balance flavors.

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