Test out your new smoker or use a grill to make our Smoked Turkey recipe! Your Smoked Turkey is ready to be cooked after just 20 minutes of prep time.
What You Need
Original recipe yields 22 servings
2 gal. (32 cups) water, divided
1 cup packed brown sugar
1 cup salt
1/2 cup HEINZ Apple Cider Vinegar
1 Tbsp. coarse ground black pepper
2 qt. (8 cups) apple juice
1/4 cup LEA & PERRINS Worcestershire Sauce
3 tsp. dried thyme leaves
3 tsp. dried sage leaves
1 frozen whole turkey (14 lb.), thawed
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Let's Make It
Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into food-safe plastic container large enough to hold brining liquid and turkey. Add remaining water, apple juice, Worcestershire sauce, thyme and sage; stir until blended. Cool completely.
Remove and discard neck and giblets from turkey cavities. Rinse turkey; drain well. Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; discard brining liquid. Rinse turkey with cold water; pat dry with paper towels.
Smoke turkey as directed on manufacturers' directions for your smoker or smoke turkey on charcoal or gas grill by placing smoke wood chips or wood chunks pieces directly on coals or in a foil pouch opened on top for gas grills 3-1/2 to 4 hours until turkey is done (165ºF).
Use either kosher salt or table salt without iodine when preparing the brining liquid. When choosing the container used to brine the turkey, be sure to select one that will fit in your refrigerator. The turkey needs to be completely submerged in the brining liquid. If turkey is not covered, prepare enough additional brining liquid to completely cover turkey. Another brining method is to brine the turkey in an oven-roasting bag or large brining bag. Place turkey and brining liquid in bag; close bag tightly. Place in 16-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.
Turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
How to Thaw Frozen Turkey
Place frozen turkey, breast-side up, in its unopened wrapper on tray in refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.
How to Cook a Smoked Turkey in Charcoal or Gas Grill
Heat grill to 400°F. Fold large piece heavy-duty foil in half; place 1 cup wood chips or a couple of wood chunks in center of foil and gather up edges to make small pouch, leaving center open on top for smoke to escape. Place pouch on metal bar over gas flame or directly on charcoal. Insert thermometer set to 160°F into the thickest part of the turkey. Close lid and cook 1 hour. Carefully refill pouch with 1 cup wood chips (not necessary to refill chunks) and cover turkey if skin is golden brown. Continue cooking 2-1/2 to 3 hours or until done (165°F). Remove from heat; cover and let stand 45 min. to 1 hour before carving.
Wood Chips Verses Wood Chunks- Wood chips need to be soaked, preferably in hot water, to open the pores only if using a charcoal grill. If using a gas grill there is no need to soak the chips. Wood chunks on the other hand, do not need to be soaked since they are larger and last much longer than the chips.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.