Juicy on the inside, golden on the outside — this is the turkey everyone remembers. A deep brine and steady smoke build layers of flavor and give the skin that perfect bite and color you only get from doing it right.
Smoked Turkey Recipe
This smoked turkey turns out juicy from edge to edge with skin that’s perfectly rendered and full of flavor. It starts with an overnight brine to lock in moisture, then gets seasoned up and smoked slow until the meat is tender and the skin has that deep golden color. It’s the kind of bird that steals the show on any holiday table — simple steps, big flavor, and guaranteed to impress.
Author:Malcom Reed
Ingredients
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1 whole turkey (12–18 lbs), thawed
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HowToBBQRight Ultimate Brine Kit
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OR
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1 bottle Malcom’s Bird Brine
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1 bottle Killer Hogs AP Seasoning
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1 bottle Malcom’s King Craw Cajun Seasoning
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Meat Bag
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Water (enough to completely submerge turkey)
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1 stalk celery, cut into chunks
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1 medium onion, quartered
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1 apple, quartered
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3 cloves garlic, smashed
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Cooking spray or oil (for coating the skin)
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Chicken Rack (optional)
Directions
Brine the Turkey
Mix one bottle of Bird Brine with 1 gallon of water until dissolved. Place the turkey in a large brining bag or container and pour the brine mixture over the bird. Add enough cold water to completely submerge.
Seal the bag (or cover the container) and refrigerate for 24 hours. For larger turkeys (over 16 lbs), brine up to 48 hours.
Dry and Prep
Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels—this is key to getting crispy skin.
Stuff the Cavity
Place the celery, onion, apple and garlic (use whatever aromatics you like) inside the cavity. Tie the legs together and tuck the wing tips underneath so the turkey cooks evenly.
Oil and Season
Lightly coat the entire surface of the turkey with cooking spray or oil.
Season the backside first with a medium coat of Killer Hogs AP Seasoning, followed by a medium coat of Malcom’s King Craw Cajun Seasoning.
Flip the turkey onto a rack and repeat on the top side with the same layers of seasoning.
Smoke the Turkey
Preheat your smoker or grill to 275°F using pecan pellets (or your preferred wood).
Place the turkey on the pit, centered for even airflow, and cook until the internal temperature in the deepest part of the breast reaches 160°F.
Rest and Serve
Remove the turkey from the smoker and rest for 20 minutes. The internal temperature will carry over to about 165°F in the breast and 175°F in the dark meat.