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5 from 2 votes

Smoked Turkey

This smoked turkey has all the classic thanksgiving flavors and more.  Tender and juicy, this bird will be the show piece.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: American
Keyword: smoked turkey, thanksgiving, turkey recipe, how to smoke a turkey, turkey, turkey on grill,, thanksgiving turkey, grilling recipes, grilling with dad recipes, grillin with dad recipes.
Servings: 10 People
Author: Maciek Zurawski

Ingredients

  • 10 lbs Turkey

Brine

  • 1 gal Water
  • 1/2 cup Kosher salt
  • 1/2 cup Brown sugar
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 tbsp Peppercorns

Seasoning & Stuffing

  • 4 tbsp Dad's Steak Seasoning
  • 4 tbsp Dad's All Purpose Rub
  • 4 Garlic cloves
  • 1 Orange
  • 1 Lemon
  • 1 Large carrot
  • 1 Lime
  • 1/2 White onion
  • 2 sticks Celary
  • 1 sprig Rosemary
  • 1 sprig Thyme

Instructions

Turkey Prep Instructions

  • Defrost the turkey in the refrigerator for 4-5 days.

Brine Instructions

  • Pour 1 gallon of water in a deep dish. Add kosher salt and brown sugar.  Whisk the ingredients together until they dissolve in the water.  Squeeze out the juice of 1 lemon, lime and orange into the water based brine. Throw in the left over skin peals. Add a sprig of rosemary and thyme and a tbsp of peppercorns.  Mix it all together and slowly place the defrosted turkey into the brine.  Brine for 1 hour for each pound, in the refrigerator.

Season and Stuffing Instructions

  • Remove the turkey from the brine and rinse it with water to remove any excess salt.
  • Make sure to pat the turkey dry including under the skin and inside the cavity.
  • Coat the turkey with cooking oil spray. This will help the skin get crispy and will allow the seasoning to stick better.
  • Season with Dad’s Steak Seasoning first, then with Dad’s All Purpose rub. Be sure to get all sides and inside the cavity. Place the turkey on a roasting rack inside a foil pan.
  • Cut up a white onion, celery, carrots, lemon, lime and orange.  Place the veggies and fruit inside the cavity without overstuffing the bird. Add garlic cloves and more rosemary and thyme.  If you have any left over slices, place them around the turkey. 

Smoking Turkey Instructions

  • Preheat the grill to 350 degrees and set it for indirect heat.
  • Cook until the internal temperature of the breast reaches 160 degrees, approximately 2-3 hours depending on size of the turkey.
  • Check on the turkey every 45 minutes or so. If the skin is getting too dark, cover with aluminum foil. If the skin is not getting as crispy as you like, baste it with melted butter.
  • Remove the turkey from the grill and allow it to rest for 20-25 minutes at room temperature, loosely tented with aluminum foil.
  • Carve, serve and enjoy!

Notes

  • Brine overnight is very important when smoking a turkey.  This process helps the meat stay juicy during long cook times. This protects the meat from drying out if left cooling for a little too long.
  • Grill to an internal temp of 160 degrees.  This will ensure tender and juicy meat.
  • Grilling at a higher temp ensures a better bite through on the skin.

Nutrition

Calories: 607kcal | Carbohydrates: 17g | Protein: 74g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 267mg | Sodium: 5960mg | Potassium: 1132mg | Fiber: 1g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 7mg
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