Ingredients

For the Turkey

• 1 whole turkey (12–16 lbs works best for smoking)

• 2–3 tbsp olive oil or melted butter

• Salt & black pepper

• Your favorite poultry rub (or mix of paprika, garlic powder, onion powder, thyme, rosemary)

Optional Aromatics (for inside the cavity)

• 1 onion, quartered

• 1 apple, halved

• 3–4 garlic cloves

• Fresh herbs (thyme, rosemary, sage)

Brine (Optional but HIGHLY recommended)

Wet Brine

• 1 gallon water

• 1 cup kosher salt

• ½ cup brown sugar

• 2 tbsp black peppercorns

• 3–4 bay leaves

• Optional: orange slices, apple juice, garlic, herbs

Soak turkey 12–24 hours, rinse, and pat very dry.

Dry Brine (Easier)

• 3 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

Rub all over the bird, even under the skin if you can.
Let it sit uncovered in the fridge 12–24 hours.

Instructions

1. Prep the Bird

• Preheat smoker to 225–250°F.

• Pat turkey dry.

• Rub with oil/butter and coat generously with rub.

• Stuff cavity with aromatics if using.

2. Smoke Low & Slow

Place turkey on the smoker breast side up.
Use woods like apple, cherry, maple, or hickory.

Smoke until the internal temperature of the breast hits 160°F and the thigh hits 170–175°F.
This usually takes 30–40 minutes per pound at 225–250°F.

If the skin is getting too dark, tent with foil.
If the skin isn’t crisp enough at the end, you can bump to 300°F the last 30–45 minutes.

3. Rest

Remove from the smoker and let it rest at least 20–30 minutes before carving.
This keeps the juices inside.

Optional Flavor Boosts

Butter Injection (Next-Level Juicy)

• ½ cup melted butter

• 1 tbsp poultry seasoning

• 1 tsp garlic powder

• A squeeze of lemon

Inject into breast, thighs, and drumsticks before smoking.

Crispy Skin Finish

Crank smoker to 350°F at the end
OR throw the turkey into a 450°F oven for 10 minutes to crisp.

Serving Suggestions

• Pair with smoked gravy made from drippings

• Serve alongside roasted veggies, mashed potatoes, or cornbread

• Leftovers make killer sandwiches, quesadillas, or wild-style turkey salad