My Favorite Smoked Thanksgiving Turkey

Name: My Favorite Smoked Thanksgiving Turkey
Prep time: 24 h
Cook time: 6 h
Total time: 6 h
Yield: a crowd
Cuisine: American
Ingredients: 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 large 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

By georgi johnson
@rottenraven

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

Rating:

★★★★★ 2 votes5

Comments:

16 Comments

Serves:

a crowd

Prep:

24 Hr

Cook:

6 Hr

Method:

Smoke

Ingredients

·

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 large

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
Add Ingredients to Grocery List

How to Make My Favorite Smoked Thanksgiving Turkey

Step-by-Step

For the brine, combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.
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.
Brine for at least 24 hours. Remove turkey from brine, rinse very well. Pat dry inside and out, leave no moisture.
Start grill or smoker, you want it medium to hot. Soak wood chunks or chips
Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
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.
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.
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.
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.