Thanksgiving and Turkey. You can’t have one without the other, so how about giving it a BBQ twist? Well, start up your smoker, as we’re sharing all the secrets from Head Pitmaster Shannon Snell’s recipe for How to Smoke Turkey.
Your Questions about How to Smoke Turkey: Answered
Don’t worry, we’ll get to the main event soon, but first, let’s get you some quick Turkey tips straight from Sonny’s Head Pitmaster Shannon Snell.
- How do you smoke a turkey? Shannon recommends soaking your turkey in a brine, seasoning it with rub and then cooking it on your smoker.
- What is a Brine? A brine is a way to infuse proteins with salt and other seasonings, so every bite is juicy and flavorful. For this recipe, Shannon uses a Buttermilk Brine.
- Which temperature do you use? You’ll want to heat your smoker to 325–350°F.
- When do you start preparing a turkey? Start preparing your turkey the day before you plan to eat it. You’ll need a day for the brining process. Also, don’t forget to add in an extra few days if you need to defrost your turkey.
- How long do you need? You’ll need about 6 hours to smoke turkey.
- Do you keep the juices from the turkey? Yes, Shannon says they’re full of flavor and can be added to the slices.
How to Smoke Turkey: The Recipe
Here’s what you’ve been waitin’ for. Shannon’s Turkey recipe is just three steps to success: Brine, Rub and Smoke. To see it in action, check out our Tales from the Pit below. If you’re still hungry for more, we’ll catch you again after the video.
How to Smoke Turkey: What You’ll Need
- 12 – 14lb Turkey
- 8 oz Chicken Broth
For the Rub
- ½ Cup Kosher Salt
- 2 Tbsp Brown sugar
- 1 Tbsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tbsp Smoked Paprika
For the Brine
- 1 Gallon of buttermilk
- 2 Tbsp Chopped Dill
- 1 Cup Worcestershire Sauce
- ½ Cup Kosher Salt
- ¼ Cup Black Pepper
- (1) 3 – 5 Gallon Bucket w/lid
Directions
- Mix all your rub ingredients together in a bowl and place into a rub shaker. (Note: this can be done two days before.)
- Mix all your brine ingredients together inside the 3-5 Gallon bucket with a whisk.
- Submerge the Turkey in the buttermilk inside the bucket, making sure it’s completely covered.
- Place in the fridge for a minimum of 18 hours.
- Heat your smoker to 250°F.
- Place your turkey into a 9×13 aluminum pan and pour the chicken broth in the bottom of the pan.
- Season the entire Turkey with the rub and load into the smoker.
- Baste the Turkey with the broth and drippings on the bottom of the pan after the first 90 minutes of cooking, and every 30 minutes after for a total of three hours.
- Wrap the top of the pan after those three hours, turn the smoker up to 275°F, and continue to cook the turkey until the internal temperature reaches 170°F.
- Remove and rest the turkey for 5 – 10 minutes, slice and enjoy.
Get Your Thanksgiving Turkey, Sonny’s Style
If you don’t want to do the cookin’, let us fire up our smoker. All our locations will be closed on Thanksgiving Day, but we’ve got plenty of Catering options you can pick up before the big day. You can count on gathering-sized portions of your favorite slow-smoked meats, sidekicks and delicious desserts. However you fill your table, we we’re wishin’ you a very sweet holiday with those you hold dear.
