Main Dishes
Smoked Turkey
Description
Impress your guests with Smoked Turkey this Thanksgiving! It’s tender and juicy thanks to an herbaceous, citrusy brine, and that smoked flavor makes it unforgettable. Best! Turkey! Ever!
Ingredients
- 1 12- to 14- pound turkey* THAWED
- 1 batch Dry Brine
- 3 medium carrots
- 1 red apple
- 1 yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs fresh thyme
- 4 tablespoons ½ stick unsalted butter melted
- Freshly ground black pepper
- 1 ½ cups apple juice, white wine, or chicken broth
Directions
- THAW THE TURKEY if it is still frozen. This can take days. See notes.
- 1 to 3 days before smoking: Remove the neck and giblets from the turkey (discard or save for gravy). With paper towels, pat the turkey dry. You do not need to rinse the turkey.
- Mix up the brine: Add the dry brine ingredients to a small bowl. Stir to combine. Rub all over the bird, including inside the cavity. Place the turkey on a rimmed baking sheet. If cooking within 24 hours, leave it uncovered and refrigerate; if cooking in 2 to 3 days, cover with plastic, then refrigerate for up to 3 days total.
- About 24 hours before smoking: Uncover the turkey, then return to the refrigerator. This step dries the skin, which helps it crisp.
- 1 hour before smoking: Remove the turkey from the refrigerator and let stand at room temperature.
- Heat your smoker to 325°F. We’ll be cooking over indirect heat.
- Cut the carrots into 1-inch pieces (if your carrots are very thick, halve them lengthwise first). Cut the apple, onion, and lemon into eights. Cut the head of garlic in half crosswise (that's horizontally through the cloves), then break each half into a few big pieces. No need to peel or core any of these; they’re just for flavor.
