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Smoked Turkey
Created by: Howcan Team
Ingredients
- 1 (12-14 pound) whole turkey, thawed if frozen
- 1/2 cup of kosher salt
- 1/4 cup of brown sugar
- 2 tablespoons of black peppercorns
- 1 tablespoon of whole allspice berries
- 1 gallon of cold water
- 4-6 cups of applewood or hickory wood chips, soaked in water for 1 hour
Instructions
- In a large stockpot, combine 1/2 cup of kosher salt, 1/4 cup of brown sugar, 2 tablespoons of black peppercorns, and 1 tablespoon of whole allspice berries with 1 gallon of cold water. Stir until the salt and sugar are dissolved to create the brine.
- Remove the giblets and neck from the turkey cavity. Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours.
- Preheat your smoker to 225°F. Drain the wood chips and add them to the smoker box or scatter them over the coals.
- Remove the turkey from the brine and pat dry with paper towels. Discard the brine. Place the turkey on the smoker rack and smoke for 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once the turkey is done, remove it from the smoker and let it rest for 20-30 minutes before carving. Enjoy your delicious smoked turkey!
Smoked turkey has a rich history dating back to Native American and early European settlers who learned smoking techniques from indigenous peoples. This traditional method of cooking turkey involves slow-cooking the bird over wood chips, infusing it with a distinct smoky flavor. Today, renowned chefs like Aaron Franklin in Texas and Rodney Scott in South Carolina have elevated the art of smoking turkey, incorporating unique spice rubs and wood combinations. The best versions of this dish can be found in the southern United States, where it's a staple at Thanksgiving and Christmas feasts. Perfecting the brine and choosing the right wood for smoking are crucial for achieving a succulent, flavorful smoked turkey.
390 min
8-10 servings
350 per serving calories
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