Posted by
Slidell la
Member since May 2019
3635 posts

Smoked turkey recipe
I try to keep things simple. I usually go with smallish turkeys for more consistent results.

Here’s how I do it for 12 lb turkey

24 hour Brine -no formal measurements
I use an ice chest

Cajun seasoning-low salt
Bay leaves
Lemon and or orange

Cooker-Big green egg
Temp 250
Wood -pear or other mild smoke
Dry turkey and spray with olive oil

Smoke/Cook 25mins per lb or until 165 in thigh.
Usually 5 hours

Finish with white wine poured on top - just tradition

Usually comes out great

I hope y’all enjoy
Happy thanksgiving all!

Any variations or suggestions please share.
This post was edited on 11/26 at 5:16 am

US Marine Corps Fan
Member since Oct 2011
114381 posts

re: Smoked turkey recipe
2 quarts apple juice
1 pound light brown sugar
1 cup kosher salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
1 natural turkey
2 to 3 small chunks of apple wood

1. Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

2. In a large non-reactive container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. Place in the refrigerator and let brine for 24 hours.

3. Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin.)

4. Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.

5. Fire up your smoker to 350°F. Add the chunks of apple wood and when the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant-read thermometer reads 150°F in the thickest part of the breast, about 2 to 3 hours.

6. Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.


Slidell la
Member since May 2019
3635 posts

re: Smoked turkey recipe
That’s some interesting color

I try to keep mine lighter colored

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