Ingredients

• • Turkey:

    • 1 whole turkey (12–14 lbs), thawed

  • Brine (Optional but Recommended):

    • 1 gallon water
    • 1 cup kosher salt
    • 1 cup brown sugar
    • 1 tbsp black peppercorns
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 2 sprigs fresh thyme
    • 2 sprigs fresh rosemary

  • Rub:

    • ¼ cup olive oil or melted butter
    • 2 tbsp smoked paprika
    • 2 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp black pepper
    • 1 tsp cayenne pepper (optional)

  • For Smoking:

    • Wood chips (applewood, cherry, hickory, or pecan are ideal)
    • Water pan for moisture

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  How-To: Preparation

  1. Brine the Turkey (Optional but Enhances Flavor):

     • In a large container, dissolve salt and sugar in water. Add peppercorns, garlic powder, onion powder, thyme, and rosemary.
     • Submerge the turkey and refrigerate for 12–24 hours. Rinse and pat dry after removing.

  2. Prepare the Rub:

     • Combine olive oil (or butter) with smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
     • Rub generously over the turkey, including under the skin for maximum flavor.

  3. Preheat the Smoker:

     • Set the smoker to 225°F. Add wood chips to the smoker box and fill the water pan to maintain moisture.

  4. Smoke the Turkey:

     • Place the turkey breast-side up on the smoker grate.
     • Smoke for approximately 30–40 minutes per pound. A 12-pound turkey will take 6–7 hours.
     • Baste every hour with melted butter or drippings for added flavor.

  5. Check for Doneness:

     • Use a meat thermometer to ensure the thickest part of the breast reaches 165°F and the thigh reaches 175°F.

  6. Rest the Turkey:

     • Remove the turkey from the smoker and tent loosely with foil. Let rest for 30 minutes before carving to retain juices.