Smoked Holiday Turkey
Mains · Serves 12 · Prep 30 min · Cook 4 hr · Total 4 hr 30 min
Moving the turkey to the smoker frees up the oven for the sides and gives the bird a gentle smoky edge. A day or two of dry brine seasons the meat, and herb butter under the skin keeps the breast juicy.
Ingredients
Turkey and Dry Brine
- 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed
- 3 tbsp kosher salt (use 2 tbsp if your salt is Morton)
- 1 tbsp brown sugar
- 2 tsp black pepper
Herb Butter
- 1/2 cup butter, softened
- 1 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 2 clove garlic, grated
- 1 yellow onion, quartered
- 1 lemon, halved
Steps
Turkey and Dry Brine
- Pat the turkey dry. Mix the salt, brown sugar and pepper and rub it over the whole bird, including under the breast skin and inside the cavity. Set it on a rack in a rimmed pan and refrigerate, uncovered, for 24 to 48 hours.
- Heat the smoker to 275 to 300°F with apple, cherry or pecan wood. Don't stuff the bird; cook any stuffing separately in the oven.
Herb Butter
- Mash the butter with the sage, thyme and garlic. Loosen the breast skin with your fingers and push about two-thirds of the butter underneath, then rub the rest over the outside. Put the onion and lemon in the cavity and tuck the wing tips under the back.
- Smoke the turkey breast side up until the thickest part of the breast reads 160°F and the thighs read 175°F, roughly 15 minutes per pound (3 to 3 1/2 hours). If the skin gets darker than you like before then, tent the breast loosely with foil.
- Rest the turkey, loosely tented, for 30 to 45 minutes before carving.