Crispy-Skin Smoked Whole Turkey
Ingredients
For the Brine (optional but recommended)
- 1 cup kosher salt per gallon of water, for wet brining
- 1/2 cup sugar per gallon of water
- Aromatics bay leaves, peppercorns, garlic, and citrus
For the Turkey
- 1 whole turkey 12-14 lbs, thawed
- BBQ dry rub store-bought or homemade
- 4 tbsp unsalted butter softened, mixed with chopped fresh herbs, for under the skin
For the Smoker
- Wood chunks or pellets apple, cherry, or pecan
Instructions
- Thaw the turkey completely in the refrigerator, allowing 24 hours per 5 pounds of turkey weight.
- Brine the turkey (wet or dry) for 12-24 hours in the refrigerator. For wet brining, dissolve the salt and sugar per gallon of water and add aromatics, then submerge the turkey. For dry brining, rub the turkey with kosher salt and herbs and place uncovered in the refrigerator.
- Rinse the turkey thoroughly and pat completely dry with paper towels. Apply the BBQ dry rub generously, including under the skin, and work the herb butter under the breast skin.
- For crispier skin, let the seasoned turkey air-dry uncovered in the refrigerator overnight.
- Preheat the smoker to 225-240°F. Place the turkey breast-side up, with a drip pan filled with 2-3 cups of liquid positioned beneath it.
- Smoke at 225-240°F for the first 2-3 hours to build smoke flavor and form the smoke ring.
- Increase to 240-275°F and continue smoking, ensuring the turkey passes through 40-140°F within 4 hours for food safety.
- When the breast reaches 155°F, increase smoker temperature to 325-350°F to crisp the skin. Pull the turkey at 160-162°F breast temperature and 175-180°F in the thigh.
- Rest the turkey tented loosely with foil for 15-20 minutes before carving.
Notes
Time is only a guideline — a reliable meat thermometer is the only way to know when your turkey is done. Pull the turkey when the breast hits 160-162°F (it will rise to 165°F during the rest) and the thigh registers 175-180°F.