Smoked Turkey
- Ready In:
- 4hrs 30mins
- Ingredients:
- 21
- Serves:
-
12-16
ingredients
- 1 (12 lb) whole turkey
-
Brine
- 32 ounces orange juice
- 32 ounces apple juice
- 1 gallon water
- 3 lbs kosher salt
- 1 lb brown sugar
- 2 tablespoons fresh sage (chopped)
- 2 tablespoons fresh oregano (chopped)
-
Rub
- 1⁄8 cup vegetable oil
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1⁄2 tablespoon fresh ginger (grated)
-
Smoke Liquid
- 16 ounces orange juice
- 16 ounces water
- 375 ml red wine
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh oregano (chopped)
directions
- Mix brine ingredients in a cooler--I use a smaller Coleman cooler--and add defrosted turkey (ensure the turkey is fully covered by the brine mixture); let sit for up to 24 hours. Note - The temperature in the cooler should be 33°-40° to prevent bacterial growth. If the temperature begins to get too high, stir ice into the brine until it has dropped back to the desired range.
- Remove turkey from brine and pat dry.
- Mix Rub ingredients and coat turkey inside, outside, and under the skin. Note - Use your hands to peel the skin away from the body then apply the rub. Use toothpicks to hold the skin down while cooking.
- Use a chimney starter to heat some charcoal and place it in the bottom of your smoker.
- Pour smoke liquid into the water pan of the smoker and place the cover on the smoker until he internal temperature reaches 250°-300°.
- Insert a meat thermometer into the thigh of the turkey, place it on the top rack of the smoker, and cover with the smoker lid.
- Add wood chips or chunks to the smoker through the side door.
- Let sit, adding more chips every hour (or as needed) to keep the temperature between 250°-300°.
- Turkey is done when the internal temperature reaches about 165°. The cooking time should be roughly 20-30 minutes per pound.
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