Smoked Turkey

5 from 5 votes

Smoked Turkey - The Quintessential Guide

This Quintessential Guide for Smoking a Turkey will be all that you need to make the best holiday meal ever! We will walk you through the brining process to smoking the bird and then the gravy! This will be a turkey you are very proud to serve!

Prep Time30

Cook Time8

Additional Time1

Total Time1 8 30

Course: Turkey

Cuisine: American

Keyword: guide to smoking, smoked turkey, turkey

Servings: servings

Calories: 276kcal

Author: Tara Noland

Equipment

Ingredients

MAPLE BRINE FOR TURKEY

6 quarts water
1 1/2 cups Kosher salt
1 1/2 cups maple syrup use the good stuff
2 fresh bunches of thyme 2 Tbsp. dry
6 bay leaves
4 large cloves garlic crushed
2-3 Tbsp. black peppercorns
1-15 lb turkey

FINISHING TOUCHES FOR TURKEY

Apple sliced
Onion peeled and sliced
Olive oil
Herbs de Provence

BEST EVER GRAVY

Drippings from the pan you can add water to this if the drippings are too thick, up to 3/4 cup
4 Tbsp. butter
4 Tbsp. flour adjust flour if water was added to the drippings
2 cups chicken or turkey stock
1-2 Tbsp. sherry
Salt and pepper to taste

Instructions

Place all ingredients except poultry in a large stockpot. Bring to a boil and cook until salt dissolves. Remove from heat and allow to cool completely. (you can add a little ice to help it cool a little quicker)
Once cool, put the poultry in the brine and refrigerate overnight. Turn once if possible.
Prepare your smoker to a temperature of 225 degrees F. I like to use apple or hickory (or a combination of both) wood to smoke my turkey
Remove the bird from the brine and pat dry with paper towels.
Loosely stuff the cavity with onion and apple slices and rub the entire bird with olive oil and Herbs de Provence.
Place the turkey in the smoker in an aluminum roasting pan or on the grill with an aluminum drip pan underneath.
Smoke for 7-8 hours or until the internal temperature in the thickest part of the thigh reads 165 degrees F using an instant-read thermometer.
Remove and tent with foil for 20 - 30 minutes while you make the gravy.
Pour the drippings into a gravy separator.

FOR THE GRAVY

In a small saucepan over medium heat, melt butter, and when it is bubbling whisk in flour.
Let the flour cook for 30 - 60 seconds.
While continuing to whisk rapidly pour in the drippings.
Whisk in the stock and then let the gravy cook until smooth and thick enough to coat the back of a spoon, 4-5 min.
Stir in the sherry and season with salt and pepper.
Usually, it doesn't need too much salt, if any, because of the brine.
Pour into a gravy boat and serve with sliced turkey.

Nutrition