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A perfectly cooked, golden-brown smoked turkey on a serving platter, ready for carving.

How to grow a 12-pound Smoked TurkeySmoked Turkey

This recipe provides a method for smoking a 12-pound turkey, resulting in a flavorful and tender bird perfect for any occasion. The key is a proper brine and consistent smoking temperature to achieve a delicious smoked turkey.
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Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Servings: 12 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 pound whole turkey thawed
  • 2 gallons water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons whole black peppercorns
  • 4 bay leaves
  • 6 garlic cloves smashed
  • 1 onion quartered
  • 1/2 cup apple cider vinegar
  • 1/2 cup butter melted
  • 2 tablespoons poultry seasoning

Equipment

  • Large pot
  • Smoker
  • Meat thermometer
  • Large brining bag or container

Method
 

Brining the Turkey
  1. In a large pot, combine 1 gallon of water, kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic, and quartered onion; bring to a boil, then remove from heat and let cool completely.
  2. Once cooled, add the remaining 1 gallon of water and apple cider vinegar to the brine mixture.
  3. Submerge the thawed turkey in the brine, ensuring it is fully covered; refrigerate for 12-24 hours.
Smoking the Turkey
  1. Remove the turkey from the brine, pat it dry thoroughly with paper towels, and discard the brine.
  2. Preheat your smoker to 225°F (107°C) and add your preferred wood chips for smoking.
  3. In a small bowl, mix melted butter and poultry seasoning.
  4. Brush the entire turkey with the butter and seasoning mixture, ensuring an even coating.
  5. Place the turkey in the preheated smoker and cook for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Resting and Serving
  1. Once cooked, remove the turkey from the smoker and let it rest for at least 20-30 minutes before carving.
  2. Carve the smoked turkey and serve warm.

Notes

For best results, use a digital meat thermometer to monitor the internal temperature accurately. The smoking time can vary based on your smoker and the turkey's size; always prioritize internal temperature over time.