Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200 grams) kosher salt
  • ¾ cup (150 grams) brown sugar, packed
  • ½ cup (100 grams) granulated sugar
  • 4 cloves garlic, crushed
  • 2 tablespoons black peppercorns, cracked
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 (12-14 pound) (5.4-6.4 kg) turkey, completely thawed
  • 4 tablespoons (56 grams) unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons poultry seasoning
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Wood chips (hickory, apple, or pecan recommended)

Instructions:

  1. Combine all brine ingredients in a large stockpot or bucket. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.
  2. Submerge the turkey in the cooled brine, ensuring it is fully covered. Weigh down with a plate if needed. Refrigerate for 12-24 hours.
  3. Remove the turkey from the brine and rinse thoroughly. Pat dry inside and out with paper towels. Discard the brine.
  4. In a small bowl, combine melted butter, olive oil, poultry seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush the mixture all over the turkey, including under the skin of the breast.
  5. Preheat the smoker to 225°F (107°C). Add wood chips according to your smoker's instructions.
  6. Place the turkey directly on the smoker grate, breast-side up. Smoke for 4-6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check the temperature.
  7. Remove the turkey from the smoker and loosely tent with aluminum foil. Let rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  8. Carve the turkey and serve immediately.