Impress your visitors with Smoked Turkey this Thanksgiving! It’s tender and juicy due to an herbaceous, citrusy brine, and that smoked taste makes it unforgettable. Finest! Turkey! Ever!
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Why You’ll Love This Smoked Thanksgiving Turkey Recipe
- Turkey Is Made for Smoking. The smoker retains turkey moist and infuses the meat with taste. If dry, bland turkey has rained in your Thanksgiving parade 12 months after 12 months, it’s time to attempt smoking it! (I’m additionally a fan of Smoked Salmon and Smoked Hen Thighs.)
- It Frees Up Your Oven. Whereas we love a standard Roast Turkey and Spatchcock Turkey, you probably have a single oven, managing Thanksgiving dinner is just like the worst recreation of Tetris you’ve ever performed. Answer? Smoked turkey, in fact!
- Simpler Than You Suppose. Except you’re making Air Fryer Turkey Breast or Crockpot Turkey Breast, there’s actually no straightforward technique to do Thanksgiving turkey, however the smoker isn’t as onerous as you would possibly count on—particularly if you happen to’ve made different smoker recipes like Smoked Hen Breast and Smoked Pork Tenderloin.
- Conventional With a Slight Twist. Whereas the smoking half won’t be conventional, the remainder of this turkey recipe is strictly what you count on in a Thanksgiving roast—the aromatics stuffed within the cavity for taste, the butter rubbed all around the exterior, and the leftovers for making turkey sandwiches on Do-it-yourself Dinner Rolls for lunch the subsequent day.
Learn how to Make the Finest Smoked Turkey
The Substances
- Turkey. I like to recommend shopping for a recent turkey from an area butcher—no thawing and also you’re supporting a small enterprise. Win-win! Should you do purchase a frozen turkey, you’ll have to thaw it earlier than smoking. Undecided how massive your turkey needs to be? Begin right here: How A lot Turkey Per Particular person.
- Dry Brine. Utilizing dry brine helps the turkey retain its juices, leading to excellent, succulent meat. You should use a moist brine if you happen to want, however I strongly advocate utilizing dry for this smoked turkey recipe; you’ll get crispier pores and skin too.
- Aromatics. Carrots, purple apple, yellow onion, lemon, garlic, and recent thyme infuse the turkey with taste because it smokes. Be at liberty to toss in different herbs like recent rosemary or sage.
- Unsalted Butter. It’s vital to make use of unsalted butter since there’s already salt within the brine.
- Freshly Floor Black Pepper. Coarse black pepper provides massive taste to smoked turkey.
- Liquid. Apple juice, white wine, or hen broth.
The Instructions
- Brine the Turkey (1-3 Days Earlier than Smoking). Pat the turkey dry, rub the dry brine all around the hen, together with within the cavity, then refrigerate for twenty-four to 48 hours.
- Uncover (24 Hours Earlier than Smoking). Uncover the turkey, then return it to the fridge. This helps the pores and skin dry out so it could actually crisp.
- Convey to Room Temperature (1 Hour Earlier than Smoking). Take away the turkey from the fridge and let it stand at room temperature.
- Put together the Aromatics. You don’t have to peel a factor.
- Stuff the Turkey. No matter doesn’t match contained in the turkey, scatter within the roasting pan.
- Tuck the Wings. This prevents them from burning.
- Tie. Use kitchen twine to tie the legs collectively.
- Get Prepared for Smoking. As soon as your smoker is 325°F, brush the hen with the melted butter and set the pan on the smoker. Pour in your liquid.
- Smoke the Turkey. Cowl the smoker and smoke your turkey at 325°F till it reaches 155°F within the breast and 160°F within the thighs.
- Relaxation and Carve. 20 to half-hour relaxation is obligatory or your turkey will likely be dry. Carve (see: Learn how to Carve a Turkey) and ENJOY!
How Lengthy Will It Take to Smoke a Turkey?
- You’ll have to smoke a complete turkey for 10 to 12 minutes per pound.
- This implies a 12- to 14-pound turkey will want 2 to three hours smoking time.
As a substitute of following the clock, the BEST technique to know when your smoked turkey is finished is by temperature.
- The thigh ought to register at the very least 160°F and as much as 180°F; the breast needs to be at the very least 150°F (and not more than 165°F) on an on the spot learn thermometer inserted within the thickest a part of the meat.
- The thermometer shouldn’t contact the bone or the turkey cavity.
- Per FDA tips, turkey is taken into account cooked at 165 levels F, however its temperature will rise because it rests. See my publish on How Lengthy to Cook dinner a Turkey for extra info.
A Notice About Smoked Turkey Gravy
Some individuals love smoked turkey gravy; different individuals discover the smoky taste to be a lot too sturdy. Should you’ve by no means had it earlier than, you could wish to make Vegan Gravy or Mushroom Gravy for backup.
To make smoked turkey gravy, use my Turkey Gravy recipe with the drippings within the pan. Listed here are a couple of suggestions:
- If there are charred and burnt bits within the pan, don’t scrape them off to incorporate with the drippings. There’s already sufficient smoky taste within the drippings and people charred-on bits will make it too sturdy.
- You might have to refill the pan with water in the course of the smoking course of. Don’t refill it with broth, wine, or apple juice; simply use water. It will reconstitute the unique liquid and preserve your gravy from being too sturdy.
What to Serve with Smoked Turkey
Recipe Ideas and Methods
- Don’t Depend on the Pop-Up Thermometer. In case your turkey comes with a pop-up thermometer, eliminate it! You continue to wish to use a meat thermometer. Pop-up thermometers typically pop up when the turkey’s already over-cooked.
- Keep in mind to Thaw in Advance. Should you purchase a frozen turkey, you could want every week of lead time to make your turkey—as much as 4 days of thawing and as much as 3 days of brining. Planning forward is vital.
- Don’t Stuff the Turkey. Make your stuffing and your smoked turkey individually. Should you stuff the hen, by the point the stuffing reaches a secure temperature, the remainder of the turkey will likely be over-cooked.
- Brine It. Though you’ll be able to skip brining smoked turkey, due to the way in which that brining adjustments the protein construction of meat (it helps the meat higher retain moisture), your outcomes are much less prone to be as moist. I extremely advocate brining for finest outcomes. (Notice that you probably have a kosher or pre-brined turkey, you’ll be able to skip brining.)
This step-by-step smoked turkey recipe is the right information for freshmen! Should you’ve by no means smoked Thanksgiving turkey earlier than, begin right here.
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Stop your display from going darkish
- 1 12- to 14- pound turkey* THAWED
- 1 batch Dry Brine
- 3 medium carrots
- 1 purple apple
- 1 yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs recent thyme
- 4 tablespoons ½ stick unsalted butter melted
- Freshly floor black pepper
- 1 ½ cups apple juice, white wine, or hen broth
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THAW THE TURKEY whether it is nonetheless frozen. This may take days. See notes.
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1 to three days earlier than smoking: Take away the neck and giblets from the turkey (discard or save for gravy). With paper towels, pat the turkey dry. You don’t want to rinse the turkey.
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Combine up the brine: Add the dry brine elements to a small bowl. Stir to mix. Rub all around the hen, together with contained in the cavity. Place the turkey on a rimmed baking sheet. If cooking inside 24 hours, depart it uncovered and refrigerate; if cooking in 2 to three days, cowl with plastic, then refrigerate for as much as 3 days complete.
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About 24 hours earlier than smoking: Uncover the turkey, then return to the fridge. This step dries the pores and skin, which helps it crisp.
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1 hour earlier than smoking: Take away the turkey from the fridge and let stand at room temperature.
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Warmth your smoker to 325°F. We’ll be cooking over oblique warmth.
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Minimize the carrots into 1-inch items (in case your carrots are very thick, halve them lengthwise first). Minimize the apple, onion, and lemon into eights. Minimize the pinnacle of garlic in half crosswise (that is horizontally by way of the cloves), then break every half into a couple of massive items. No have to peel or core any of those; they’re only for taste.
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Stuff the turkey cavity with the thyme and a mix of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic within the backside of a big disposable aluminum roasting pan.
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Tuck the turkey’s wings: Stretch them upwards, then tuck them below the turkey’s physique (as if the turkey had been reaching its wings up and behind its neck). Tie the legs snugly along with kitchen twine (or in determined occasions, a rope of aluminum foil).
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Set a rack within the roasting pan, then place the turkey on high. Brush the turkey throughout with the melted butter. Sprinkle with black pepper.
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You probably have a meat probe, insert it within the thickest a part of the thigh with out it touching bone (a digital one with an alarm set to 160°F is right). Set the Turkey on the smoker, then pour within the apple juice.
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Smoke the turkey for 10 to 12 minutes per pound—a 12- to 14-pound turkey will want 2 to three hours roasting time), till the thigh registers at the very least 160°F and as much as 180°F and the breast is at the very least 150°F (and not more than 165°F) on an on the spot learn thermometer inserted within the thickest a part of the meat with out the thermometer touching bone or being within the empty turkey cavity – per the FDA turkey is taken into account cooked at 165 levels F, however its temperature will rise because it rests. DO NOT OVERCOOK THE TURKEY. Test the turkey early to be secure, and see How Lengthy to Cook dinner a Turkey for extra info.
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Let the turkey relaxation (obligatory!): Switch the turkey to a reducing board. Cowl and let relaxation for at the very least 20 to half-hour (it should keep piping scorching for much longer; don’t fear about it getting chilly).
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Carve the turkey and serve with the pan juices and/or gravy. WAY TO GO!
- *Ensure that your turkey is NOT already brined. If it does come pre-brined (many Butterball turkeys do come already injected), brine it for twenty-four hours as an alternative of 48 hours. Kosher turkeys don’t must be brined.
- THAWING: For each 5 kilos of turkey, plan on 24 hours thawing within the fridge (that’s 3 days thawing for a 15-pound hen). For emergency quick thawing, place the turkey in a chilly water tub and alter the water each half-hour. It will nonetheless take about 8 hours for a 15-pound turkey. In an excellent world, buy your turkey recent from an area butcher. That means you’ll be able to keep away from this time-consuming (and fridge hogging) step solely. You can also thaw turkey in a cooler, supplied it’s stored beneath 40 levels F.
Chook sizes: When attainable, attempt to not buy a hen that’s bigger than 16 kilos—their proportions make it far more tough to get juicy meat all through. If you’re cooking for a big crowd or need plenty of leftovers, prepare dinner two smaller birds as an alternative. - A NOTE ON TIMING: A LOT will have an effect on how lengthy it takes your turkey to prepare dinner—how constant the temp of your smoker stays, the kind of turkey to procure, the temperature exterior…I may go on! Plan on buffer time on both finish.
- TO STORE: Refrigerate leftover smoked turkey in an hermetic storage container or ziptop bag for as much as 4 days. To maintain the meat moist, drizzle a few of the turkey pan drippings or hen broth excessive earlier than refrigerating it.
- TO REHEAT: Wrap the smoked turkey in an aluminum foil pouch, drizzle turkey drippings or broth over the meat, then seal it. Heat the pouch in a baking dish in a 300 levels F oven.
- TO FREEZE: Freeze turkey in an hermetic freezer-safe storage container for as much as 3 months. Let it thaw in a single day within the fridge earlier than reheating based on the directions above.
- Tailored from my Thanksgiving Roast Turkey.
Serving: 1(of 8)Energy: 731kcalCarbohydrates: 0.004gProtein: 105gFats: 33gSaturated Fats: 11gPolyunsaturated Fats: 7gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 363mgPotassium: 1084mgSugar: 0.3gVitamin A: 445IUCalcium: 55mgIron: 4mg
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