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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 Turkey

This recipe details how to prepare and smoke a 12-pound turkey, resulting in a flavorful and tender bird perfect for any special occasion. The process involves brining, seasoning, and slow smoking to achieve a delicious smoky flavor and moist meat.
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Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hours
Servings: 12 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 pound whole turkey
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons black peppercorns
  • 4 bay leaves
  • 6 garlic cloves, smashed
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 1 gallon water
  • 1/2 cup butter, melted
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper

Equipment

  • large pot
  • smoker
  • meat thermometer

Method
 

Brining the Turkey
  1. In a large pot, combine kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic, rosemary, thyme, and one gallon of water.
  2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the salt and sugar dissolve. Remove from heat and let it cool completely.
  3. Once cooled, submerge the 12-pound turkey in the brine, ensuring it is fully covered. Refrigerate for 12-24 hours.
  4. After brining, remove the turkey from the liquid, pat it thoroughly dry with paper towels, and discard the brine.
Preparing for Smoking
  1. Preheat your smoker to 225-250°F (107-121°C), using your preferred wood chips like apple or cherry.
  2. In a small bowl, mix melted butter with paprika, onion powder, garlic powder, and black pepper to create a seasoning rub.
  3. Generously apply the butter mixture over the entire surface of the dried turkey.
Smoking the Turkey
  1. Place the seasoned turkey directly onto the smoker rack.
  2. Smoke the turkey for approximately 4-5 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  3. Use a meat thermometer to accurately monitor the temperature without opening the smoker too frequently.
  4. Once the turkey reaches the target internal temperature, remove it from the smoker and let it rest for at least 20-30 minutes before carving and serving.

Notes

Brining is crucial for a moist and flavorful turkey. Ensure your brine is completely cool before adding the turkey to prevent bacterial growth. The smoking time can vary based on your smoker and external conditions, so always rely on the internal temperature for doneness. Resting the turkey is essential for the juices to redistribute, resulting in a more tender and juicy bird.