Ingredients
- 1 whole turkey (12-14 lb), thawed
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 4 sprigs fresh thyme
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- Applewood or cherrywood pellets
Instructions
- Brine overnight. Dissolve the salt, sugar, bay leaves, peppercorns, and thyme sprigs in the cold water in a large brining bag or stockpot. Submerge the turkey and refrigerate 12-16 hours. Rinse and pat the bird completely dry — dry skin is the secret to crisp skin.
- Heat the smoker. Preheat your pellet grill to 225°F (107°C) with applewood or cherrywood pellets.
- Butter it up. Mash the softened butter with the chopped thyme, rosemary, sage, salt, and pepper. Gently loosen the turkey skin with your fingers and spread two-thirds of the herb butter directly under the skin; rub the rest all over the outside.
- Smoke low and slow. Place the turkey breast-side up on the grill grates. Smoke at 225°F for about 5-6 hours (roughly 30 minutes per pound), until a probe thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F in the thigh.
- Crisp the skin. If the skin needs more color, crank the grill to 375°F (190°C) for the final 20-30 minutes.
- Rest and carve. Tent loosely with foil and rest 30-45 minutes — this keeps every slice juicy. Carve against the grain and serve with the pan drippings.
🔥 Smoke-ring smarts
Never skip the rest — cutting early lets all the juice run out. A leave-in probe thermometer is non-negotiable for a 6-hour cook; guessing is how turkeys dry out. Don't stuff a smoked turkey; smoke can't penetrate stuffing safely, so bake dressing separately. Leftover bones make an incredible smoky stock.
Common questions
How long do you smoke a turkey per pound?
Plan on about 30 minutes per pound at 225°F. A 12-pound bird takes roughly 6 hours, but always cook to temperature (165°F breast), not time.
Is brining really necessary?
For smoked turkey, yes — the long cook dries the surface, and a brine keeps the meat juicy and seasoned all the way through. Even a 6-hour brine beats none.
Why is my smoked turkey skin rubbery?
Low-and-slow smoke renders fat but doesn't crisp skin. Finish at 375°F for 20-30 minutes, or start the whole cook at 275°F if you prefer.
What wood pellets are best for turkey?
Applewood and cherrywood give a mild, sweet smoke that flatters poultry. Hickory works but can turn bitter over a long cook — use it sparingly.
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