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My BigMouth Blog | A Blog by Jason Glover

Smoked Turkey

Smoked Turkey - Dads That Cook

By Jason Glover

DifficultyBeginner

Brined, rubbed down with an amazing combination of spices, and smoked to perfection - there's no better way to enjoy your Thanksgiving bird!

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Yields10 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 1 turkey, about 12-14 lbs
Brine
 2 qts apple juice
 1 cup kosher salt
 ½ cup brown sugar
 ¼ cup molasses
 3 qts ice cold water
Rub
 1 tbsp paprika
 1 tsp kosher salt
 1 tsp garlic powder
 1 tsp freshly ground pepper
 1 tsp chili powder
 ½ tsp dried thyme
 ½ tsp onion powder
 ¼ tsp cayenne powder
 ¼ tsp cumin
 1 chunk applewood or other light smoking wood

Brine the Turkey
1

Whisk together the apple juice, salt, brown sugar, and molasses in a large container (large enough to fit your bird) until the salt and sugar have dissolved.

2

Stir in the ice cold water and submerge the turkey, breast side down, into the brine. Refrigerate for 12 hours.

Make the Rub
3

In small bowl, combine all ingredients for the rub and mix well.

4

Remove the turkey from the brine and pat dry with paper towels.

5

Use your fingers to gently separate the skin from beneath the breasts and around the thighs. Spread about 1 1/2 tablespoons of the rub under the breast and thighs then sprinkle the remaining rub all over the turkey and inside of the cavity.

Cook the Turkey
6

Preheat your grill or smoker to 325°F. Add your wood chunks when at temperature.

7

Place your turkey in a large roasting pan, breast side up.

8

Smoke for 1 hour, then cover with aluminum foil and continue smoking until an internal temperature of 150°F is reached in the thickest part of the breast, around another 1-2 hours. Uncover bast the bird every 15-20 minutes and continue smoking until the bird hits internal temp of 160°F.

9

Remove from the smoker and allow to rest, uncovered, for 20-30 minutes.

10

Carve, serve, and enjoy!

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Ingredients

 1 turkey, about 12-14 lbs
Brine
 2 qts apple juice
 1 cup kosher salt
 ½ cup brown sugar
 ¼ cup molasses
 3 qts ice cold water
Rub
 1 tbsp paprika
 1 tsp kosher salt
 1 tsp garlic powder
 1 tsp freshly ground pepper
 1 tsp chili powder
 ½ tsp dried thyme
 ½ tsp onion powder
 ¼ tsp cayenne powder
 ¼ tsp cumin
 1 chunk applewood or other light smoking wood

Directions

Brine the Turkey
1

Whisk together the apple juice, salt, brown sugar, and molasses in a large container (large enough to fit your bird) until the salt and sugar have dissolved.

2

Stir in the ice cold water and submerge the turkey, breast side down, into the brine. Refrigerate for 12 hours.

Make the Rub
3

In small bowl, combine all ingredients for the rub and mix well.

4

Remove the turkey from the brine and pat dry with paper towels.

5

Use your fingers to gently separate the skin from beneath the breasts and around the thighs. Spread about 1 1/2 tablespoons of the rub under the breast and thighs then sprinkle the remaining rub all over the turkey and inside of the cavity.

Cook the Turkey
6

Preheat your grill or smoker to 325°F. Add your wood chunks when at temperature.

7

Place your turkey in a large roasting pan, breast side up.

8

Smoke for 1 hour, then cover with aluminum foil and continue smoking until an internal temperature of 150°F is reached in the thickest part of the breast, around another 1-2 hours. Uncover bast the bird every 15-20 minutes and continue smoking until the bird hits internal temp of 160°F.

9

Remove from the smoker and allow to rest, uncovered, for 20-30 minutes.

10

Carve, serve, and enjoy!

Smoked Turkey

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