If ever there was a year to do something less traditional for Thanksgiving I think it would be 2020, right? When we’re able to have company for Thanksgiving again I think it would be fun to do 2 turkeys, one my favorite spatchcocked and dry brined and another this smoked beauty.
This method includes a wet brine and a spice rub before smoking. You could omit the spice rub as well if want a more traditional flavor. If you do a different spice rub just hold off on the salt as the salt in the wet brine is plenty to season the turkey.
You could even smoke this the day before as smoked foods tend to taste even smokier and more flavorful as they sit.
Smoked Turkey
November 17, 2020
Cook Time
4 hours
Total Time
4 hours
Ingredients
- 10-15 pound turkey, neck and giblets removed
For Wet Brine:
- 6 quarts water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 2 teaspoons black pepper
- Ice
For Spice Rub:
- 2 Tablespoons smoked paprika
- 2 T brown sugar
- 2 T garlic powder
- 2 T toasted onion powder
- 2 tsp black pepper
- 1 tsp chili powder (increase for a spicier blend)
- 1 teaspoon mustard powder
Instructions
- In a pot heat the salt, sugar, and brown sugar in 3 quarts of the water over medium heat until dissolved.
- Remove from heat and add soy sauce, apple cider vinegar, pepper, and remaining 3 quarts water.
- Stir to combine and add ice to cool. Place in a large container.
- Place turkey in legs side up. Add water or ice until turkey is completely submerged.
- Place a weight on top to make sure turkey stays submerged. Cover an chill for 24 hours.
- Combine spice rub in a bowl and set aside.
- Remove turkey from brine and pat dry using paper towels.
- Rub spice blend under skin and on top of skin.
- Tie eggs together and place in a smoker breast side up.
- Smoke at 300 degrees until cooked through (this will depend on how big your turkey is, how consistent your heat is) You can also transfer to the oven after 3 hours in the smoker to finish cooking. Mine took about 4 hours in the smoker.
