Ingredients:

  • 1 gallon (3.8 liters) Water
  • 1 cup (200g) Kosher Salt
  • 1 cup (200g) Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Whole Black Peppercorns
  • 1/4 cup (approx. 6g) Dried Thyme
  • 1/4 cup (approx. 6g) Dried Rosemary
  • 4 cloves Garlic, smashed
  • 1 Orange, quartered
  • 1 Lemon, quartered
  • 1 gallon (3.8 liters) Ice Water (for chilling the brine)
  • 1 (12-14 pound/ 5.4-6.3 kg) Whole Turkey, thawed (remove giblets and neck)
  • 2 tablespoons (30 ml) Olive Oil
  • 2 tablespoons (24g) Smoked Paprika
  • 1 tablespoon (12g) Garlic Powder
  • 1 tablespoon (12g) Onion Powder
  • 1 teaspoon (3g) Black Pepper, freshly ground
  • 1/2 teaspoon (1.5g) Cayenne Pepper (optional)
  • 1/4 cup (56g) Unsalted Butter, melted
  • Fresh herbs (Rosemary, Thyme, Sage) for stuffing the cavity (optional)
  • Wood Chips or Pellets (Apple, Cherry, Pecan recommended)

Instructions:

  1. Prepare the Brine: Combine water, salt, sugars, peppercorns, thyme, rosemary, garlic, orange, and lemon in a large pot. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and add ice water to cool the brine completely.
  2. Brine the Turkey: Submerge the turkey in the cooled brine. Weigh it down to ensure it stays submerged. Refrigerate for 12-24 hours.
  3. Prepare the Turkey for Smoking: Remove the turkey from the brine. Rinse thoroughly inside and out. Pat the turkey completely dry with paper towels (this is KEY for crispy skin).
  4. Season the Turkey: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Rub the mixture all over the turkey, under the skin of the breast if possible.
  5. Prepare the Smoker: Preheat the smoker to 250°F (121°C). Add wood chips or pellets according to the smoker manufacturer's instructions.
  6. Smoke the Turkey: Place the turkey directly on the smoker grate, breast side up.
  7. Maintain Temperature and Smoke: Maintain the smoker temperature at 250°F (121°C), adding wood chips/pellets as needed to maintain smoke.
  8. Baste (Optional): Baste the turkey with melted butter every 1-2 hours (optional, but adds flavor and moisture).
  9. Check Internal Temperature: Begin checking the internal temperature of the turkey around 4 hours. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
  10. Cook to Safe Temperature: Cook the turkey until the internal temperature reaches 165°F (74°C).
  11. Rest the Turkey: Remove the turkey from the smoker and tent loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  12. Carve and Serve: Carve the turkey and serve with your favourite sides.