How to Smoke a Turkey: Juicy, Smoky Perfection!
Learn how to smoke a turkey that's fall-off-the-bone tender! My secret? A simple brine and the right wood chips.
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Cooking tools:
- Stockpot
- Food safe bucket
- Smoker
- Instant-read thermometer
- Aluminum foil
- Pastry brush
- Butcher's twine
- Wood chips
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Kitchen towel
- Refrigerator
- Carving knife
- Carving fork
- Serving platter
- Saucepan
- Whisk
Ingredients
- 1 gallon (3.8 liters) water
- 1 cup (200 grams) kosher salt
- ¾ cup (150 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 4 cloves garlic, crushed
- 2 tablespoons black peppercorns, cracked
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 orange, quartered
- 1 lemon, quartered
- 1 (12-14 pound) (5.4-6.4 kg) turkey, completely thawed
- 4 tablespoons (56 grams) unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons poultry seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Wood chips (hickory, apple, or pecan recommended)
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