The Best Dry Brined Smoked Turkey
This dry brined smoked turkey is juicy, flavorful, and perfect for Thanksgiving. Herb butter, simple seasonings, and slow smoking create tender turkey with rich smoky flavor and beautifully browned skin.
- Prep Time: 30 minutes
- Dry Brine: 12-24 hours
- Cook Time: 6 hours
- Total Time: 0 hours
- Yield: 10-12 servings 1x
- Category: Dinner, Thanksgiving
- Method: smoker
- Cuisine: American
Ingredients
Scale
- 1 whole turkey, 12 to 14 pounds, completely thawed and unstuffed
- 3 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 2 celery stalks, cut into large pieces
- Apple, cherry, pecan, or hickory wood pellets
Instructions
- Remove the neck, giblets, plastic pieces, and pop-up thermometer from the completely thawed turkey. Pat it dry inside and out with paper towels.
- In a small bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, dried rosemary, and dried sage.
- Sprinkle the seasoning all over the turkey, including inside the cavity, under the wings, and around the legs.
- Place the turkey on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours.
- In a medium bowl, mix softened butter, fresh rosemary, thyme, sage, and garlic.
- Carefully loosen the skin over the turkey breast. Rub about half of the herb butter under the skin, then rub the remaining butter all over the outside of the turkey.
- Place the lemon, onion, and celery loosely inside the turkey cavity. Do not stuff it tightly.
- Preheat smoker to 225°F using apple, cherry, pecan, or hickory wood pellets.
- Place the turkey breast-side up directly on the smoker grates. Insert a probe thermometer into the thickest part of the breast without touching bone.
- Smoke for approximately 30 minutes per pound, until the breast reaches 160°F.
- Raise the smoker temperature to 350°F for the final 30 to 45 minutes of cooking to deepen the color and help crisp the skin.
Notes
- Always cook turkey by internal temperature, not only by minutes per pound.
- A 12- to 14-pound turkey cooks most evenly in a smoker.
- Make sure the turkey is completely thawed before dry brining.
- Do not stuff the turkey before smoking.
- Applewood and cherry wood give turkey a mild, delicious smoke flavor.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Use leftover smoked turkey in sandwiches, soups, casseroles, and pot pie.
Find it online: https://www.firsthomelovelife.com/thanksgiving-smoked-turkey/