Smoked Thanksgiving Turkey

Ingredients

• 1 fresh or thawed turkey, 12–14 lb
• 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar (for the brine)
• 1 lemon, 1 orange, both halved
• 4 cloves garlic, smashed
• 2 bay leaves, 1 tbsp black peppercorns
• 1/4 cup unsalted butter, melted, or olive oil
• 2 tbsp fresh thyme, 2 tbsp fresh sage, chopped
• 1 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• Apple or cherry wood chips or chunks, soaked 30 min
• 1 cup apple juice or broth (for the drip pan)

About 300 kcal per serving (turkey only)

Instructions

1. 1

   1. Brine overnight

   Dissolve the salt and brown sugar in a gallon of water with the bay leaves and peppercorns; cool completely. Submerge the turkey, refrigerate 12–24 hours, then rinse and pat very dry.

2. 2

   2. Season the bird

   Rub the turkey all over with the melted butter or oil. Combine the thyme, sage, smoked paprika, salt, and pepper and rub it under the skin and over the outside. Stuff the cavity with the lemon, orange, and garlic.

3. 3

   3. Set up the smoker

   Heat your smoker (or a kettle grill set up for indirect heat) to 225–250°F (107–121°C). Add the soaked apple or cherry wood. Set a drip pan under the grate with the apple juice or broth in it for moisture.

4. 4

   4. Smoke low and slow

   Place the turkey breast-up on the grate, close the lid, and smoke 30–40 minutes per pound (about 5–7 hours for a 12–14 lb bird). Resist opening the lid — add wood and check fuel through the side door every hour or so. Maintain 225–250°F.

5. 5

   5. Finish and rest

   The turkey is done when a thermometer in the thickest part of the thigh reads 165°F (74°C). If the skin isn't crisp, move it to a 375°F (190°C) oven for 10–15 minutes to tighten the skin. Rest, tented, 20–30 minutes before carving.