Smoked Turkey

November 18, 2016

Mark here! 

I love smoking a turkey for Thanksgiving!  When done right, there's nothing better than biting into a juicy, savory turkey.  I prefer a dry brine, to keep the natural juices of the turkey in place. 


Note the skin may brown quite a bit, but don't let that worry you! Just be sure to remove the bird once the internal temperature hits 180 degrees F.  When you're smoking with wood, keep the fire burning. (As long as you have a flame, you will get a good, smoke flavor).


And to keep it gluten-free, DO NOT USE CHARCOAL BRIQUETTES. Find an all-natural lump charcoal and a charcoal chimney to start the fire. 



4 sprigs rosemary, no stems

4 sprigs sage, no stems

12 sprigs thyme,no stems

4 cloves garlic, peeled and chopped

1 TBSP crushed mustard seed

1 TBSP lemon zest

1/2 cup kosher salt

2 TBSP sugar

12-14 lb turkey, thawed



Blend all ingredients in a food processor, until well combined. Rub the bird thoroughly on the inside and outside of the skin.  Store in the refrigerator for 24 hours.


After the time has passed, rinse the bird with water and place on the smoker.  Smoke the turkey at 250 degrees F for 4-5 hours. The internal temperature needs to get to 180 degrees F. Let the turkey rest for 30-45 minutes before the carving can begin!


*Dry brine can be prepared up to 2 days in advance, and stored in air tight container in the refrigerator.


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