Smoke & Glory: The BBQ Turkey Recipe That Steals the Show

Smoke-Kissed BBQ Turkey Recipe

There's nothing quite like the flavor of a perfectly smoked turkey. This recipe combines traditional turkey preparation with bold BBQ flavors and smoking techniques for a showstopping bird that will have your guests coming back for seconds.

Prep Time: 24 hours (including brine)
Cook Time: 4-5 hours
Serves: 12-15 people

INGREDIENTS

For the Brine:
- 1 gallon water
- 1 cup kosher salt
- 3/4 cup brown sugar
- 2 oranges, quartered
- 4 bay leaves
- 3 tablespoons whole black peppercorns
- 4 cloves garlic, crushed

For the Turkey:
- 1 (12-14 lb) whole turkey, thawed
- 1/4 cup olive oil
- 1/4 cup butter, melted

For the BBQ Rub:
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme

Or try our amazing Turkey rub by Burnt Sacrifice! It's a customer favorite! 

INSTRUCTIONS

1. Brine the Turkey (24 hours ahead):
- In a large pot, combine water, salt, and brown sugar. Heat until dissolved
- Add remaining brine ingredients and cool completely
- Submerge turkey in brine, cover, and refrigerate for 24 hours

2. Prepare for Smoking:
- Remove turkey from brine and pat completely dry
- Let sit at room temperature for 1 hour
- Mix all BBQ rub ingredients in a bowl
- Combine melted butter and olive oil

3. Season the Turkey:
- Gently separate skin from meat without tearing
- Brush butter/oil mixture under skin and all over turkey
- Apply BBQ rub generously all over and under skin
- Stuff cavity with fresh aromatics if desired (onion, apple, herbs)

4. Smoking Process:
- Preheat smoker to 325°F
- Add your choice of wood chips (cherry, apple, or pecan recommended)
- Place turkey breast-side up on smoker
- Smoke until internal temperature reaches:
* 165°F in breast
* 175°F in thighs
- Baste with butter/oil mixture every hour
- Total cooking time: approximately 15-20 minutes per pound

5. Rest and Serve:
- Remove from smoker and tent with foil
- Let rest 20-30 minutes before carving
- Internal temperature will rise 5-10 degrees while resting

PRO TIPS

- Use a drip pan under the turkey to catch drippings
- Keep smoker temperature steady throughout cooking
- Don't lift the smoker lid too often; each peek adds 15-20 minutes to cooking time
- If turkey browns too quickly, cover with foil
- Always use a reliable meat thermometer
- Choose a fresh turkey when possible for best results

STORAGE

- Refrigerate leftovers within 2 hours
- Store in airtight container up to 4 days
- Freeze for up to 3 months

Perfect for holidays, special occasions, or any time you want to impress your guests with BBQ mastery. This smoked turkey offers the perfect balance of traditional flavor with a BBQ twist that will have everyone asking for your secret recipe.

Tag us in your BBQ turkey photos using #BBQRubsdotcom and share your smoking success stories!