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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


  • 4 quarts water
  • 1 cup sugar
  • 1 cup salt
  • 6 ounces Turkey Rub
  • 1214 pound turkey, whole
  • 4 cups ice
  • 2 sticks unsalted butter, room temperature
  • 1/4 cup Turkey Rub


  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.