Brined and Smoked Turkey Recipe
Prep Time:
15 minutes
Cook Time:
3 hours, 30 minutes
Servings:
12 Servings
Ingredients
  • 1 batch turkey brine
  • 1 15-18 pound turkey
  • 1 orange
  • 1 head garlic
  • 4 sprigs rosemary
  • ¼ cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons ground sage
  • 2 tablespoons dried thyme
  • 1 ½ teaspoon black pepper
  • 1 ½ teaspoon brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
Directions
  1. Remove the giblets from the turkey, if necessary.
  2. Brine the turkey overnight in the refrigerator or a cooler filled with ice.
  3. Remove the turkey from the brine about 1 hour before cooking and dry it off with paper towels.
  4. Heat the smoker to 325 F and pre-soak the wood chips, if necessary.
  5. Mix the dry spices with the brown sugar, making sure to break up any lumps.
  6. Pour the olive oil over the turkey and rub it into the skin.
  7. Sprinkle the dry rub all over the turkey on the inside and outside and rub it in.
  8. Cut the orange into wedges and slice the head of garlic through the middle.
  9. Stuff the turkey with the orange segments, garlic, and rosemary. If you have butcher's twine, tie the legs to help everything cook evenly.
  10. Place the turkey on the smoker.
  11. If you have a remote probe, set the temperature to 165 F.
  12. If you don't have a remote thermometer, figure on cooking the turkey for 15 minutes per pound.
  13. Check the turkey after 90 minutes and tent it with foil if you don't want the skin getting any darker.
  14. Once the 15 minutes per pound have elapsed, check the breast meat with a thermometer (remote or otherwise). If it has reached 165 F, check the thighs, too, since they'll also have to reach 165 F before the turkey is done.
  15. Let the smoked turkey rest for at least 20 minutes before carving.