How to Smoke a Turkey

Author

Chris Grimes
November 25, 2024

Let's talk turkey, Kentucky style. Not just any turkey, but a smoky, juicy bird that'll have your family drooling. We're talking about brining and smoking a turkey – a manly pursuit that'll impress your brood and satisfy your inner pitmaster.

Why Brine, Bro?

Before we get to the good stuff, let's talk about the secret ingredient to a moist, flavorful turkey: brining. It’s like a pre-workout for your poultry, ensuring it's hydrated and ready to take on the smoke.

The Brining Breakdown

Ingredients:

  • A hefty 12–14-pound turkey

  • A gallon of water

  • A cup of kosher salt

  • Half a cup of brown sugar

  • A tablespoon each of black peppercorns, dried thyme, rosemary, and sage

  • Zest of an orange and a lemon

The Process:

  1. Mix the Magic: Combine all ingredients in a big pot and let it cool.

  2. Soak the Bird: Submerge your turkey in the brine and chill for 12-24 hours.

  3. Rinse and Dry: Give your turkey a good rinse and pat it dry.

Smoking Secrets

Ingredients:

  • Your brined beauty

  • Your favorite wood chips (apple, cherry, or hickory)

  • Your go-to BBQ rub

The Smoke Show

  1. Preheat the Pit: Fire up your smoker to 225-250°F.

  2. Season the Beast: Rub your turkey with your favorite BBQ spice blend.

  3. Smoke It Low and Slow: Place the turkey on the smoker grate, breast side up. Add your chosen wood chips.

  4. Monitor the Heat: Keep the smoker between 225-250°F.

  5. Baste the Bird: Every hour or so, baste with pan drippings or apple juice.

  6. Check the Temp: Cook until the internal temperature reaches 165°F.

  7. Rest and Serve: Let it rest for 30 minutes before carving.