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Whole Smoked Turkey

  • Difficulty Moderate
  • Time 24 hours
Spiceology Smoked Turkey Recipe - High Effort

Click the play button to watch the above recipe video!

It doesn’t need to be Thanksgiving to take on smoking a whole turkey – but it is a showstopper for the holidays. Spiceologist and Chef Tony Reed shows you the ropes on the brining and smoking process – and the star of the show? Spiceology’s Turkey Rub with Salt, Herbs and Spices, Garlic, Onion, Brown Sugar, and Sunflower Oil.

In our High/Low Recipe Series we’re showing you a low effort no-recipe recipe (aka you just shake that stuff in) and a high effort recipe (for you foodie overachievers and chefs – you know who you are).

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Whole Smoked Turkey

  • Author: Chef Tony Reed
  • Prep Time: 12 hours
  • Cook Time: 4 hours
  • Total Time: 16 hours
  • Yield: 6--10 servings 1x

Ingredients

Scale
  • 4 quarts water
  • 1 cup sugar
  • 1 cup salt
  • 6 ounces Turkey Rub
  • 12--14 pound turkey, whole
  • 4 cups ice
  • 2 sticks unsalted butter, room temperature
  • 1/4 cup Turkey Rub

Instructions

  1. In a sauce pot, mix the water sugar and salt until the salt and sugar dissolve. Bring to a boil and turn off heat. Immediately add ice to brine.
  2. Once the ice melt, drop the turkey into the brine and place in refrigerator for 12-24 hours.
  3. After brining, take out the turkey and pat dry.
  4. Take your butter and rub the turkey under its skin. Rub as evenly as possible until turkey skin.
  5. Rub the Spiceology Turkey Rub over the turkey evenly and place into smoker breast side up at 225 degrees for 2.5 hours.
  6. Crank up the heat to 350 degrees until breast temp is about 156-158 degrees, internal.
  7. Pull from smoker and allow it to rest for about 30 minutes.

Used in this Recipe

Turkey Rub

$14.95 - $19.99

Size

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