Smoked Turkey

Ingredients

• 6.8 kg (15 lb)farm-fresh turkey
• 30 ml (2 Tbsp)chopped fresh sage
• 30 ml (2 Tbsp)chopped fresh parsley
• 30 ml (2 Tbsp)chopped fresh thyme
• 30 ml (2 Tbsp)chopped fresh rosemary
• 60–75 ml (4–5 Tbsp; about 1 tsp per pound)kosher salt

Instructions

1. 1

   Mix the dry brine

   Combine the chopped herbs and kosher salt. Rub the mixture over the whole turkey, including inside the cavity.

2. 2

   Brine the turkey

   Put the turkey in a tightly sealed bag, or in a large plastic container covered with cling film. Refrigerate for 24–48 hours, then unwrap it and leave it uncovered in the fridge for a further 12–24 hours.

3. 3

   Preheat the smoker

   On the day you plan to cook the turkey, heat the smoker to 82°C (180°F).

4. 4

   Smoke the turkey

   Set the turkey breast-side up in a roasting pan. Transfer the pan to the smoker and smoke for 4 hours.

5. 5

   Raise the temperature

   After 4 hours, increase the smoker to 163°C (325°F) and cook for about 2 more hours, until the thickest part of the thigh reaches 71°C (160°F). The temperature will rise as the turkey rests; tent it if needed.

6. 6

   Rest and carve

   Remove the turkey from the smoker and leave it to rest for 20–30 minutes before carving.

What is smoked turkey?

Smoked turkey is a whole bird cooked in a smoker, where low, indirect heat and smoke give it a savoury, wood-fired flavour. It is a familiar choice for American holiday tables and gatherings.

This version uses a simple herb-and-salt dry brine before smoking. The long, uncovered fridge rest after brining also leaves the skin exposed to air before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 685 calories, 105g protein, 1g carbs, 27g fat.

The turkey provides most of the protein, while its fat contributes most of the fat in each serving; the herbs and salt add very little carbohydrate. Balance a serving with vegetables and a suitable carbohydrate-rich side such as potatoes or bread.

The dry-brine stage

Salt and time: the salt is rubbed over the bird and left in place for 24–48 hours in the fridge. This gives the seasoning time to work across the turkey rather than just coating the surface.

Uncovered rest: after removing the wrapping, refrigerate the turkey uncovered for another 12–24 hours. Keep it chilled throughout this stage.

Fresh herbs for flavour

Herb blend: sage, parsley, thyme and rosemary are mixed with the kosher salt, then applied together so the flavour is distributed over the skin and inside the cavity.

Even coverage: take care to reach the whole surface of the bird and the cavity. The recipe does not call for stuffing the turkey with the herbs.

Why the smoker uses two temperatures

Gentle start: the turkey spends its first 4 hours at 82°C (180°F), giving it a long initial stretch in the smoker.

Hotter finish: raising the smoker to 163°C (325°F) for about 2 more hours finishes the cooking. The stated time is approximate, so use the thigh temperature as the cue to check doneness.

Check the thickest part

Temperature cue: check the thickest part of the thigh for 71°C (160°F), as specified in the method. The reading should be taken away from the bone for a clear measurement.

Resting: leave the turkey for 20–30 minutes before carving. The recipe notes that its temperature will continue to rise during this time; tent with foil if needed.

Carving and serving

Carve after resting so the meat has time to settle before it is sliced. Serve the turkey with roast potatoes, vegetables or other sides suited to a holiday meal.

For a generous serving, include both breast and darker thigh meat. Any carved leftovers are also convenient for sandwiches or salads.

Recipe notes & tips

• Allow enough fridge space for the turkey during both brining stages.
• Use a container large enough to hold the turkey without forcing it into shape.
• Keep the turkey covered during the first fridge stage, then leave it uncovered for the final 12–24 hours.
• Use a reliable thermometer to check the thickest part of the thigh.
• Rest the turkey for the full 20–30 minutes before carving.

Variations

• Herb emphasis: Adjust the balance of sage, parsley, thyme and rosemary while keeping the same total herb amount.
• Coarser salt: Use kosher salt as listed, since different salt types can vary in volume and salting strength.
• Wood choice: Use your preferred smoker wood for a different smoke character, following your smoker’s instructions.
• Carving style: Serve a mix of sliced breast meat and pieces from the legs and thighs.
• Leftover sandwiches: Slice chilled leftover turkey for sandwiches with your preferred fillings.

Common mistakes to avoid

• Skipping the uncovered rest: Leave the turkey uncovered in the fridge for 12–24 hours after brining as directed.
• Uneven seasoning: Rub the herb-and-salt mixture over the whole bird and inside the cavity.
• Relying only on time: Check the thickest part of the thigh for the stated 71°C (160°F) target.
• Carving too soon: Rest the turkey for 20–30 minutes before slicing.
• Crowded fridge storage: Make room for the turkey in a suitably sized bag or container so it can be stored securely.

How to store

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

Frequently asked questions