my favorite thanksgiving turkey (smoked)

Name: My Favorite Smoked Thanksgiving Turkey
Cook time: 6 h
Cuisine: American
Ingredients: - turkey; ## BRINE; 4 gallon(s) water; 3 cup(s) Kosher salt; 6 tablespoon(s) fresh garlic (rough chopped); 6 tablespoon(s) black pepper (fresh ground); 1/2 cup(s) Worcestershire sauce; 2/3 cup(s) brown sugar; 1 large container; ## BASTE; 1/2 cup(s) butter; 1 tablespoon(s) lemon juice; 1 teaspoon(s) poultry seasoning; 1 teaspoon(s) basil; 1 teaspoon(s) thyme; 1/2 teaspoon(s) sage; ## OTHER INGREDENTS; - onion & garlic; - apple & celery; - wood for smoking

(2 RATINGS)

1.09K Pinches 17 Photos

georgi johnson

springfield, IL

Updated on Aug 6, 2022

This is the only way I do turkey for Thanksgiving. I've been using this recipe for at least 10 years now. It is time-consuming but so worth it.

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My Favorite Thanksgiving Turkey (Smoked) on a serving platter.

Blue Ribbon Recipe

If you've never smoked a turkey this is a great step-by-step recipe that will help make the process easier. Extremely juicy, this smoked turkey is filled with rich flavor. It has a wonderful brine that tenderizes and marinates the meat. Apples and veggies stuffed in the cavity help to enhance the flavor of the turkey meat. Then, there's a buttery herb baste that helps to create a flavorful crust. This smoked turkey will be a beautiful centerpiece for your holiday meal.

— The Test Kitchen

prep time

cook time 6 Hr

method Smoke

yield a crowd

Ingredients

- turkey
BRINE
4 gallons water
3 cups Kosher salt
6 tablespoons fresh garlic (rough chopped)
6 tablespoons black pepper (fresh ground)
1/2 cup Worcestershire sauce
2/3 cup brown sugar
1 large container
BASTE
1/2 cup butter
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
OTHER INGREDENTS
- onion & garlic
- apple & celery
- wood for smoking

How To Make my favorite thanksgiving turkey (smoked)

Test Kitchen Tips

If your smoker uses a water pan, fill that with water after step 11. Check the water level when basting and add water when it starts to evaporate.

Step 1

For the brine, combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.

Step 2

Pour brine into a large container.
Step 3

Remove insides from turkey, rinse, and place in brine. Store in a cool place. Depending on outside temps I have stored it outside, a cooler with ice also works if you can't make room in the fridge.
Step 4

Brine for at least 24 hours. Remove turkey from brine, and rinse very well.
Step 5

Pat dry inside and out, leaving no moisture.
Step 6

Start grill or smoker, you want it medium to hot.
Step 7

Soak wood chunks or chips.
Step 8

Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
Step 9

Make the baste: In a small saucepan melt butter and add the remaining ingredients. Stir till well mixed.
Step 10

Brush over the outside of the turkey. You might have to make a second batch of the baste.
Step 11

Add wood to the smoker. I use varying mixes of hickory, pecan, cherry, apple, and oak woods.
Step 12

Spray the rack with cooking spray to prevent the turkey from sticking. Place turkey on grill/smoker away from the coals.
Step 13

Baste several times with the baste about every 30-60 minutes. Keep wood on the coals. If turkey starts to get to dark place aluminum foil over it.
Step 14

Smoke time depends on the type of smoker and size of the turkey, anywhere from 4-8 hours. Check temp remove from grill at 165 degrees. Remove veggies from inside and discard. let sit for 10 minutes. Carve and enjoy.
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