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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. It involves brining, seasoning, and slow smoking to achieve optimal taste and texture.
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Prep Time 1 day
Cook Time 5 hours
Total Time 1 day 5 hours
Servings: 12 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole turkey (12-14 pounds)
  • 1 gallon apple juice
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons peppercorns
  • 4 bay leaves
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
For Smoking
  • wood chips (hickory or apple)

Equipment

  • Large container
  • Smoker
  • Meat thermometer
  • Paper towels
  • Small bowl
  • Aluminum foil

Method
 

Brining the Turkey
  1. In a large container, combine the apple juice, kosher salt, brown sugar, peppercorns, and bay leaves; stir until the salt and sugar dissolve.
  2. Remove the neck and giblets from the turkey, then submerge it in the brine, ensuring it's fully covered. Refrigerate for 12-24 hours.
Preparing for Smoking
  1. Remove the turkey from the brine and pat it completely dry with paper towels; discard the brine.
  2. In a small bowl, mix garlic powder, onion powder, paprika, and black pepper to create the rub. Rub the olive oil all over the turkey, then generously apply the seasoning rub to the entire turkey, including under the skin.
Smoking the Turkey
  1. Preheat your smoker to 225-250°F (107-121°C) and add your chosen wood chips to create a consistent smoke.
  2. Place the turkey in the smoker, ideally on a rack, and smoke for 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  3. Once cooked, remove the turkey from the smoker and tent it loosely with foil; let it rest for 20-30 minutes before carving to allow the juices to redistribute.

Notes

For extra flavor, consider adding citrus slices or herbs like rosemary and thyme to the brine. Using a drip pan under the turkey can collect delicious drippings for gravy. Always monitor the internal temperature to prevent overcooking and ensure food safety.