Smoked Turkey
A smoky holiday centerpiece that frees up your oven.
Prep 60 min · Cook 7h · Serves 10–12
What you need
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Ingredients
- 1 turkey (12–14 lb), thawed
- 1 gallon water + 1 cup salt + 1/2 cup sugar (brine)
- 4 tbsp butter, softened
- 1/4 cup poultry rub
Steps
- Brine the turkey overnight (8–12 hours). Rinse and pat very dry.
- Rub softened butter under and over the skin, then season.
- Smoke at 275–300°F (low-and-slow makes rubbery skin).
- Cook until the breast reaches 165°F and thighs 175°F, roughly 30–40 min per pound.
- Rest 20–30 minutes before carving.
Spatchcock for the win
Removing the backbone and flattening the turkey cooks it faster and far more evenly, so the breast doesn't overcook before the thighs finish.
FAQ
How long to smoke a turkey?
About 30–40 minutes per pound at 275°F — roughly 6–8 hours for a 13 lb bird. Always finish by internal temp (165°F breast).
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