Description
Smoked turkey infused with rich, deep flavors from wood smoking and a savory brine, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1 cup water (for brine)
- ½ cup salt (for brine)
- ¼ cup sugar (for brine)
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 cups wood chips (Hickory or Applewood)
Instructions
- Begin by rinsing the turkey under cold water and patting it dry with paper towels, removing any giblets stored in the cavity.
- In a large container, mix water, salt, sugar, and spices to create the brine. Submerge the turkey and refrigerate for 12-24 hours.
- One hour before cooking, preheat your smoker to 225°F (107°C) and soak wood chips in water for at least 30 minutes.
- After brining, rinse the turkey to remove excess salt and pat it dry before seasoning again with smoked paprika, garlic powder, and black pepper.
- Place soaked wood chips on hot coals or in the smoker box, then place the turkey in the smoker and smoke for about 3 to 4 hours, until it reaches an internal temperature of 165°F (74°C).
- Let the turkey rest for at least 20 minutes before carving.
Notes
Brine for 24 hours for optimal flavor. Use a meat thermometer to ensure correct cooking temperature.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 220
- Sugar: 0g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg