Smoked Thanksgiving Turkey

Smoked Thanksgiving Turkey

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Course: Dinner
Cuisine: American
Keyword: Brine, Fowl, Smoked, Thanksgiving, Turkey Dinner
Prep Time: 1day
Cook Time: 4hours
Servings: 12


  • Smoker Grill


  • 1 12-16 lb. Turkey giblet and neck removed


  • 2 gallons Cold water
  • 1 cup Kosher salt
  • 1 cup Coconut sugar
  • 2 Oranges Thinly sliced
  • 3 tbsp Peppercorns
  • 5 sprigs Rosemary

Turkey Stuffing

  • 1 Apple Quartered
  • 1 Orange Quartered
  • 1 Yellow Onion Quartered
  • 2 sprigs Rosemary

Herb Rub

  • 1 cup Avocado oil, ghee, or butter
  • 3 tbsp Freshly chopped sage
  • 3 tbsp Freshly chopped thyme
  • 3 tbsp Freshly chopped rosemary
  • 2 tsp Poultry seasoning


  • 2 cups Turkey or Chicken Broth
  • 3 Carrots Diced
  • 2 stalks Celery Diced
  • 1/2 large Yellow Onion Diced


  • Prior to brining the turkey, be sure to thaw it out. This could take up to 3 days in the refrigerator.
  • To make the brine:
    in a large pot combine all ingredients for the brine. Cook over medium high heat until the salt and sugar have dissolved.
    Remove from heat and cool completely. Completely submerge the turkey in the brine using a large pot, bucket, cooler, or brining bag.
    Refrigerate for 4-24 hours. I recommend somewhere between 12-18 hours.
  • Remove the turkey from the brine and pat completely dry. Prepare the smoker grill by preheating the grill to 325 degrees.
  • Stuff the turkey with the apple, orange, onion, and rosemary.
  • Prepare the rub:
    completely melt ghee or butter, then add the fresh herbs and poultry seasoning. Liberally rub the turkey all over, to include under the wings.
  • Prepare the roasting pan by pouring in broth and adding in carrot, celery, and onion.
    Place the Rib and Roast Rack in the roasting pan. Place the rubbed turkey on top.
  • Transfer the roasting pan to the grill. Ensure that a digital thermometer is set properly for best results. Roast for 10-15 minutes per pound of the turkey. The turkey is done when the breast reaches 165 degrees. Remember that the internal temperature will continue to rise a bit when pulled out of the smoker.
  • Let rest for 30 minutes before carving and serving.