Smoked Turkey

Ingredients

Brine

  • 2.5 gallons water
  • 1.5 cups brine mix or kosher salt (brine mix = kosher salt + dried herbs)
  • 1/2 cup honey
  • 2 packs fresh poultry herbs (thyme, rosemary, sage)
  • 2 lemons, halved
  • 2 onions, halved
  • 1 head garlic, halved

Injection

  • 1 stick salted butter, melted
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ancho chili powder

Note: The chili powders can be whatever you prefer. It’s even better if you can grind your own powders from dried chilis

Turkey

  • 1 whole turkey (13.5–16 lbs)
  • Cajun seasoning (or preferred rub)

Cook It

Brine

  • Add water and brine mix (salt) to a large stockpot
  • Bring to a boil, stirring occasionally
  • As it heats, add honey, herbs, lemons, onions, and garlic
  • Stir well until salt and honey are fully dissolved
  • Once boiling, remove from heat and stir again
  • Let the brine cool completely
    • Add ice to speed this up if needed
  • Once cooled, fully submerge the turkey in the brine
  • Refrigerate and brine for 24–48 hours

Prep

  • Remove turkey from brine and pat dry
  • Optional - Let turkey sit uncovered in the fridge for a few hours
  • Truss the turkey using butcher’s twine
  • Mix injection ingredients and keep warm/liquid
  • Inject turkey throughout breast, thighs, and legs
  • Coat turkey evenly with seasoning

Smoke It (13.5–16 lb turkey)

  • Preheat smoker to 225°F (super smoke if available)
  • Smoke turkey for 3 hours
  • Temp check to gauge progress
  • Increase temperature to 325°F
  • Continue cooking for 2.5–3.5 hours, or until internal temp reaches 165°F
  • Let rest 20 minutes before carving