my favorite thanksgiving turkey (smoked)

★★★★★ 2 Reviews
rottenraven avatar
By georgi johnson
from springfield, IL

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

Blue Ribbon Recipe

A very tasty way to prepare your holiday turkey! Thanks to the brine, the meat is very moist and flavorful. The butter in the baste makes this turkey extra delicious!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves a crowd
cook time 6 Hr
method Smoke

Ingredients For my favorite thanksgiving turkey (smoked)

  • turkey
  • BRINE
  • 4 gal
    water
  • 3 c
    kosher salt
  • 6 Tbsp
    fresh garlic (rough chopped)
  • 6 Tbsp
    black pepper (fresh ground)
  • 1/2 c
    worcestershire sauce
  • 2/3 c
    brown sugar
  • 1 lg
    container
  • BASTE
  • 1/2 c
    butter
  • 1 Tbsp
    lemon juice
  • 1 tsp
    poultry seasoning
  • 1 tsp
    basil
  • 1 tsp
    thyme
  • 1/2 tsp
    sage
  • OTHER INGREDENTS
  • onion & garlic
  • apple & celery
  • wood for smoking

How To Make my favorite thanksgiving turkey (smoked)

  • 1
    For the brine, combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.
  • 2
    Pour brine into a large container. 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 cant make room in the fridge.
  • 3
    Brine for at least 24 hours. Remove turkey from brine, rinse very well. Pat dry inside and out, leave no moisture.
  • 4
    Start grill or smoker, you want it medium to hot. Soak wood chunks or chips
  • 5
    Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
  • 6
    Make the baste: In a small saucepan melt butter add remaining ingredients, till well mixed. Brush over outside of turkey. You might have to make a second batch of baste.
  • 7
    Add wood to smoker, I use varying mixes of Hickory, pecan, cherry, apple, and oak woods. Place turkey on grill/smoker away from the coals.
  • 8
    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.
  • 9
    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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