Smoke Turkey Recipe

Ingredients

• 1 whole, 4.5–5.5 kg (10–12 lb), thawedturkey
• as neededturkey brine
• 60 ml (¼ cup)oil
• to tasteseasoning salt
• 2, peeled and halvedonions
• 2 small, slicedapples

Instructions

1. 1

   Brine the turkey

   Thaw the turkey completely, preferably in the fridge over several days. Prepare the turkey brine, put the turkey in it in a food-safe container and refrigerate for up to 24 hours.

2. 2

   Dry and season

   Lift the turkey out of the brine and pat it dry, or leave it uncovered in the fridge for a few hours to dry. Drizzle with oil and rub seasoning salt over the whole bird, including inside the cavity.

3. 3

   Fill the cavity

   Put the onions and apples inside the turkey. Tie the legs together with string for a neat presentation.

4. 4

   Heat the smoker

   On smoking day, heat an offset smoker to 135°C (275°F), following the manufacturer's instructions. Alternatively, set lit coals at one side of a barbecue, away from where the turkey will sit; once they have burned for at least 20 minutes, add apple-wood chunks.

5. 5

   Smoke the turkey

   Place thermometer probes in the breast and in the deepest part of the thigh, avoiding bone. Set the turkey in the smoker and cook for 66–88 minutes per kg (30–40 minutes per pound), until the thickest part of the breast reaches 74°C (165°F) and the thigh reaches 82°C (180°F). Check the temperatures with an instant-read thermometer before taking the turkey out.

6. 6

   Rest before serving

   Wearing silicone gloves, remove the turkey from the smoker and set it in a tray. Cover with foil and leave it to rest for 30 minutes before serving.

What is smoked turkey?

Smoked turkey is a whole bird cooked gently over wood smoke, a technique associated with American barbecue and often used for holiday meals. This version pairs an overnight brine with apple wood and a low smoker temperature for seasoned, smoky meat.

The brine helps season the bird ahead of cooking, while the onions and apples add fragrance inside the cavity. A thermometer, rather than the clock alone, is the key to knowing when it is ready.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 53g protein, 3g carbs, 17g fat.

Most of the protein comes from the turkey, while the oil contributes much of the added fat; the apples and onions provide a modest amount of carbohydrate. Balance a serving with vegetables and a suitable portion of potatoes or another side.

The brine and seasoning

Brine: use a food-safe container large enough to keep the turkey submerged, and keep it refrigerated for the full brining time. The brine itself is listed as a separate ingredient, so prepare it according to the recipe you are using.

Seasoning salt: patting the skin dry first helps the oil and seasoning coat it evenly. The brine already seasons the meat, so apply the salt rub with that in mind.

Getting the turkey ready

Dry skin: after brining, pat the turkey thoroughly dry or leave it uncovered in the fridge for a few hours. This removes surface moisture before it goes into the smoker.

Cavity filling: the halved onions and sliced apples sit loosely inside the bird. Tie the legs together with string, but do not pack the cavity tightly.

Managing the smoker

Steady heat: aim for 135°C (275°F) and follow the smoker maker's directions for setting up the fire. For a barbecue, keep the lit coals to one side so the turkey cooks away from direct heat.

Apple wood: add the chunks after the coals have been lit for at least 20 minutes, as directed. Keep an eye on the smoker during cooking so the heat remains steady.

Checking doneness

Probe placement: put the thermometer in the thickest breast area and the deepest part of the thigh, without touching bone. Bone contact can give a misleading reading.

Temperature cues: the breast should reach 74°C (165°F) and the thigh 82°C (180°F) in its thickest part. Check with a stick thermometer before removing the turkey; the stated cooking time is only a guide.

Resting and serving

Rest: cover the cooked turkey loosely with foil and leave it for 30 minutes before carving. This gives the juices time to settle and makes serving easier.

Serving ideas: pair slices with roast potatoes, vegetables, or a fresh salad. Save the onions and apples from the cavity for anyone who enjoys their smoky flavour.

Recipe notes & tips

• Allow several days for a large frozen turkey to thaw safely in the fridge.
• Use a food-safe container and keep the turkey refrigerated while it brines.
• Dry the turkey well before applying the oil and seasoning salt.
• Keep thermometer probes clear of bone for a useful temperature reading.
• Let the bird rest for the full 30 minutes before carving.

Variations

• Wood choice: use another suitable smoking wood if apple wood is unavailable.
• Herb aroma: add fresh herbs to the cavity alongside the onions and apples.
• Citrus note: tuck a few citrus wedges into the cavity with the existing filling.
• Spice rub: add a little black pepper or paprika to the seasoning salt.
• Barbecue setup: use the indirect-coal arrangement described in the method if you do not have an offset smoker.

Common mistakes to avoid

• Cooking from partly frozen: thaw the turkey fully in the fridge before brining.
• Leaving the bird warm: keep it refrigerated during the brine and while drying uncovered.
• Wet skin: pat the turkey dry before oiling and seasoning it.
• Guessing by time: check both breast and thigh temperatures before removing the bird.
• Touching bone with the probe: reposition the thermometer in the meat for an accurate check.
• Carving too soon: rest the turkey under foil for 30 minutes before serving.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot throughout, or freeze them for longer storage.

Frequently asked questions