Smoked Turkey

A juicy smoked turkey done right. A 12 to 13 pound bird, brined, air-dried for crisp skin, smoked hot at 300°F and pulled at 157°F so it carries to a safe and juicy 165°F.

Course Main Course

Cuisine American BBQ

Keyword brined turkey, smoked turkey, thanksgiving turkey

Prep Time 30

Cook Time 3

Total Time 3 30

Servings 10 Servings

Equipment

Pellet grill or smoker
Instant-read thermometer
Large brining container
Baking sheet

Ingredients

Turkey

1 turkey, 12 to 13 lb no bigger
1 cup store-bought brine per gallon of cold water enough to cover the bird
AP or SPG rub
a sweet rub with color such as JDQ BBQ Sweet

Instructions

Brine

Pick a 12 to 13 lb turkey, no bigger, so the breast and thigh finish together.
If spatchcocking, do it before brining.
Mix 1 cup brine to 1 gallon cold water and submerge the bird. Brine 1 hour per pound, so 12 to 13 hours.

Air Dry

Take the turkey out of the brine and set it uncovered on a baking sheet in the fridge.
Air dry at least 30 minutes per pound, 6 to 8 hours or longer, for crisp golden skin.

Season and Smoke

Keep it simple. Season with an AP or SPG rub, then a sweet rub with some color and aromatics.
Smoke at 300°F. The extra heat sets the skin and renders the fat.
Pull when the breast hits 157°F.

Rest and Slice

Rest about 20 minutes. Carryover brings it safely into the 165°F range.
Slice off the board, against the grain.

Video

Notes

157°F plus a 20 minute rest carries to a safe 165°F and stays juicy. Slice it in the kitchen, not at the table.