Smoked Holiday Turkey

Elevate your holiday feast with this irresistible Smoked Holiday Turkey, a show-stopping centerpiece that combines tender, juicy meat with a rich smoky flavor. This recipe starts with a flavorful brine infused with kosher salt, brown sugar, bay leaves, garlic, and peppercorns, ensuring every bite is seasoned to perfection. A butter mixture laced with fresh herbs like thyme, rosemary, and sage, along with smoked paprika and garlic powder, is carefully tucked under the skin for maximum flavor. Slow-smoked over applewood or hickory chips, this turkey develops a beautifully golden, crisp skin and a deeply savory aroma. Perfectly cooked at a low and slow 225°F, the result is a turkey that’s both moist and flavorful, making it the ultimate centerpiece for your holiday table. Serve it alongside your favorite festive sides, and watch it quickly become a family tradition!

Nutriscore Rating: 58/100

Prep Time:720 mins

Cook Time:360 mins

Total Time:1080 mins

Servings: 10

Ingredients

• 12 pounds Whole turkey
• 1 gallons Water
• 1 cups Kosher salt
• 1 cups Brown sugar
• 4 pieces Bay leaves
• 4 cloves Garlic cloves, minced
• 2 tablespoons Black peppercorns
• 1 cups Butter, unsalted
• 0.5 cups Fresh herbs (thyme, rosemary, sage)
• 1 tablespoons Smoked paprika
• 1 tablespoons Onion powder
• 1 tablespoons Garlic powder
• 1 tablespoons Ground black pepper
• 2 tablespoons Olive oil
• 4 cups Applewood or hickory wood chips

Directions

Step 1

Thaw the turkey completely in the refrigerator, which may take 2-3 days if frozen.

Step 2

Prepare the brine by combining water, kosher salt, brown sugar, bay leaves, minced garlic, and black peppercorns in a large stockpot. Bring to a boil, stirring to dissolve the salt and sugar. Let the brine cool completely.

Step 3

Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate for 12-18 hours.

Step 4

Remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels and let it rest uncovered in the refrigerator for 1-2 hours to dry out the skin.

Step 5

Preheat the smoker to 225°F and prepare the wood chips by soaking them in water for 30 minutes.

Step 6

In a small bowl, mix softened butter with chopped fresh herbs, smoked paprika, onion powder, garlic powder, and ground black pepper. Gently loosen the turkey's skin and rub the seasoned butter mixture underneath the skin, focusing on the breast and legs. Rub olive oil over the skin to help it crisp up during smoking.

Step 7

Stuff the turkey cavity with additional fresh herbs if desired to enhance the flavor.

Step 8

Place the turkey, breast side up, on the smoker's grate. Add the soaked wood chips to the smoker box or directly onto the coals as per the smoker’s instructions.

Step 9

Smoke the turkey at 225°F for approximately 30 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F and the thighs reach 175°F. Monitor the temperature using a meat thermometer to avoid overcooking.

Step 10

Spritz the turkey with a mixture of apple juice and water every hour to keep it moist and enhance browning.

Step 11

Once cooked, remove the turkey from the smoker and tent it with foil. Let it rest for 30 minutes before carving.

Step 12

Carve the turkey and serve with your favorite holiday sides!

Nutrition Facts

Serving size	(11040.8g)

Amount per serving	% Daily Value*
Calories	10038.8

Total Fat 413.7g	0%
Saturated Fat 180.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4326.8mg	0%
Sodium 110869.3mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 15.2g	0%
Total Sugars 142.2g
Protein 1316.8g	0%

Vitamin D 0IU	0%
Calcium 1300.7mg	0%
Iron 69.4mg	0%
Potassium 14137.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 54.1%

Carbs: 7.6%