Smoked Whole Turkey
This smoked whole turkey is brined overnight for maximum juiciness and then slow smoked over maple wood for a gorgeously golden skin with deep smoky flavor throughout. It is the showstopping centerpiece for Thanksgiving or any celebratory feast.
A brine-soaked whole turkey smoked over maple wood for golden crispy skin and incredibly juicy meat.
Nutrition per serving
Ingredients
Main
Brine
Butter Rub
Smoke
Seasoning
Instructions
Dry Brine the Turkey
Mix kosher salt and baking powder together and rub it all over the outside of the turkey as well as under the skin over the breast meat. Place the turkey uncovered on a wire rack set inside a sheet pan in the refrigerator for 24 hours. The baking powder draws out moisture and reabsorbs it for crispier skin.
Prep and Butter the Turkey
Remove the turkey from the refrigerator 1 hour before smoking to take the chill off. Rub softened butter mixed with garlic powder under the skin and over the entire exterior. Tuck the wing tips behind the back and tie the legs together with butcher twine.
Smoke the Turkey
Preheat the smoker to 275 degrees Fahrenheit and add maple wood chunks. Place the turkey breast side up directly on the grate. Smoke until the breast reaches 160 degrees Fahrenheit and the thigh reaches 175 degrees Fahrenheit, approximately 4.5 to 5 hours depending on size.
Rest and Carve
Transfer the turkey to a cutting board and tent loosely with foil. Allow it to rest for 30 minutes as carryover cooking will bring the breast to a safe 165 degrees Fahrenheit. Carve the turkey starting with the legs and thighs, then slice the breast meat against the grain.
Substitutions
Common mistakes
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