Easy Smoked Turkey
Ingredients
Turkey Brine
-
½
cup
kosher salt
-
2
teaspoons
black pepper
-
6
sprigs
fresh thyme
-
3
sprigs
fresh rosemary
-
8
cups
vegetable stock
-
8
cups
cold water
-
4
cups
ice
Turkey
-
14
lbs
turkey
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
1
teaspoon
black pepper
-
1
large
red onion
-
1
lemon
cut into quarters
-
1
orange
cut into quarters
Instructions
- Prepare the brine by boiling vegetable stock, kosher salt, black pepper, fresh rosemary, and fresh thyme in a large pot.
- Remove from heat and cool the brine for 15 minutes before adding cold water and ice.
- Place the turkey in a large container and cover it with the brine mixture and additional cold water.
- Refrigerate the turkey in the brine for 18-24 hours.
- After brining, remove the turkey, pat it dry, and season it with garlic powder, onion powder, and black pepper.
- Stuff the turkey cavity with onion, lemon, and orange quarters.
- Preheat the smoker to 275°F and let the turkey reach room temperature.
- Place the turkey in the smoker and monitor the internal temperature.
- When the turkey reaches 150°F, wrap the leg bones in foil and cover the turkey with aluminum foil.
- Once the turkey reaches 165°F, remove it from the smoker and let it rest for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
661
Total fat
26g
Total carbohydrates
6g
Total protein
98g
Sodium
1532mg
Cholesterol
325mg
You might also like