Smoked Turkey

 

Ingredients

For the Thaw-Brine

• 284 g kosher salt

• 222 g dark brown sugar

• 6 quarts hot water

• 5 lbs ice (more as needed)

• 1 whole turkey (10-15 lbs)

• Ice chest (large enough for turkey + brine)

• Probe thermometer

Rub (3–2–2–1 Blend)

• 3 parts kosher salt

• 2 parts black pepper

• 2 parts paprika

• 1 part garlic powder

For Smoking & Holding

• Wood: 75% pecan, 25% mesquite

• 2 sticks (16 Tbsp) unsalted butter

• Honey, for drizzling

• Foil

• Pan or tray

• Oven, warming drawer, or cambro

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Instructions

1. Thaw-Brine the Turkey

1. In an ice chest, combine the hot water, kosher salt, and dark brown sugar. Stir until fully dissolved.

2. Add 5 lbs of ice and stir until the mixture chills and most ice has melted.

3. Submerge the turkey in the brine. If it floats (“turkey-berg”), use a weight to keep it fully submerged.

4. Insert a probe thermometer directly into the brine and set it to 40°F.

5. If the alarm goes off before the turkey is thawed, add more ice to keep the brine below 40°F.

6. Once the turkey has softened enough to probe, move the thermometer into the thickest part of the breast. When the breast reaches 33°F, the turkey is fully thawed.

7. Drain the brine, rinse the turkey thoroughly, and pat completely dry.

8. Optional but recommended: Place the turkey uncovered in the refrigerator for a couple of hours to dry the skin further.

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2. Spatchcock the Turkey

• Using kitchen shears, remove the backbone.

• Open the turkey flat, pressing down on the breastbone until it cracks and the bird lies evenly.

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3. Season the Turkey

• Mix the rub (3 parts salt, 2 parts pepper, 2 parts paprika, 1 part garlic powder).

• Coat the turkey thoroughly on both sides, rubbing the seasoning into all surfaces.

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4. Fire Up the Smoker

• Preheat smoker to 250–275°F.

• Use a wood mix of 75% pecan and 25% mesquite for a balanced, nutty-smoky flavor.

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5. Smoke the Turkey

1. Insert a probe into the thickest part of the thigh.

2. Place the turkey skin-side up in the smoker.

3. Smoke until the thigh reaches 173°F internal temperature.

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6. Butter, Honey, and Hold

1. Immediately move the turkey to a pan and loosely tent with foil.

2. Before sealing the foil, place 2 sticks of butter on top of the turkey and drizzle generously with honey.

3. Seal the foil tightly.

4. Place the pan into an oven, warming drawer, or cambro set to the lowest possible temperature, and hold until the turkey reaches 130°F internally or until ready to serve.

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Notes & Optional Additions

• Resting in the warm hold helps redistribute juices and lets the butter-honey mixture glaze the skin.

• If you want crispier skin, briefly broil or blast the turkey in a 450°F oven for a few minutes after the warm hold.

• For richer smoke, increase mesquite to 30–40%, but avoid going much higher or it may overpower the meat.

• The butter + honey step adds shine, moisture, and a subtle holiday sweetness that pairs well with pecan smoke.