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Gravel & Dine

The Ultimate Smoked Turkey

Smoking a turkey is a great way to free up oven space on Thanksgiving and I think it gives the turkey a completely new layer of flavor that our family loves. This turkey is brined and then rests in the fridge overnight with a layer of herbed butter rubbed between the breast and the skin, then stuffed with aromatics and smoked.
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Prep Time 1 day 6 hours
Cook Time 4 hours
Total Time 1 day 10 hours
Servings: 1 person per pound
Course: Main
Ingredients Method

Ingredients
  

  • Turkey thawed (if frozen), neck and giblets removed
  • BRINE:
  • 1 c kosher salt
  • 4 cups water
  • 4-5 cloves crushed garlic
  • ¼ c whole peppercorns
  • HERB BUTTER:
  • 2 sticks unsalted butter room temperature
  • Rosemary
  • Thyme
  • STUFFING:
  • 1 lemon cut into wedges
  • 1 small apple cut into wedges
  • 1 small onion cut into wedges
  • 7-8 cloves garlic peeled and smashed
  • Olive oil
  • Salt
  • Pepper

Method
 

  1. Make the brine by bringing the salt, water, garlic, and peppercorns to a boil, stirring until the salt dissolves. You are going to mix the bring with more cold water to equal 8 quarts. If you are ready to brine now, do that. Otherwise, save the brine concentrate in the fridge and mix with water right before brining (unless you have enough room in the fridge and a big enough container to hold 8 quarts until you are ready).
  2. Mix together the herb butter. Mix the butter and 2 tablespoons each of chopped fresh rosemary and thyme together with a fork. Lay the herb butter on a sheet of clingwrap and form into a log. Roll-up in the cling wrap and keep in the fridge until ready to use.
  3. Prepare the turkey to brine. I use a cooler with ice and an oven bag. Place the turkey in the bag and then pour the brine on top. Close the bag by twisting (remove as much air as possible) and then secure with a twist tie. Brine for at least 8 and up to 24 hours.
  4. The night before you cook set the herb butter on the counter to warm to room temperature then remove the turkey from the brine. Pat dry with paper towels.
  5. Loosen the skin over the breasts gently with your hands. Rub the butter under the skin and onto the breasts – I used about ¾ of a cup on my 14 pound turkey.
  6. Place the turkey on a baking sheet and place in the fridge overnight.
  7. Remove the turkey from the fridge and turn on the smoker to 325 degrees preheat.
  8. Stuff the turkey cavity with the lemon wedges, apples, onion and garlic and bunches of thyme and rosemary.
  9. Rub the entire turkey with olive oil and season with salt and pepper.
  10. If you have probe thermometers, insert those into the breast, close to but not touching the bone so you measure the temperature at the thickest part.
  11. Oil the grates of your smoker and place the turkey on the smoker.
  12. Allow the turkey to smoke, plan for 15 minutes per pound) until the breast reaches 165 degrees. Spin the turkey 180 degrees about half way through if you feel it is cooking unevenly.
  13. Remove the turkey from the smoker and allow to rest, uncovered for 30 minutes prior to carving.
  14. Carve the turkey and enjoy.