Your First Smoked Turkey | Everything you need to know

Select a fresh or frozen turkey, ideally between 15 and 20 pounds.

Thaw the turkey in the refrigerator for about 5 days, or use a cooler ensuring the temperature stays below 41 degrees.

For a quick thaw, submerge the turkey in water (still in the bag) for 10 to 12 hours, keeping the water temperature below 41 degrees.

Remove the internal thermometer from the turkey to avoid overcooking.

Trim the turkey by cutting off the tail and removing the neck and the packet with the gizzard and heart.

Decide whether to spatchcock the turkey by cutting out the backbone with kitchen shears, but in this case, leave the turkey whole for simplicity.

Consider brining the turkey; for wet brining, use water, apple juice, wine, lemon, herbs, and spices to submerge the turkey. For dry brining, apply salt and let it sit uncovered on a cooling rack over a cookie sheet in the refrigerator.

Tie the turkey legs together with string and tuck the wings under the breast for even cooking.

Prepare the seasoning by mixing minced sage, lemon zest, salt, and fresh cracked pepper into the butter.

Gently lift the skin of the turkey and place chunks of the seasoned butter underneath the skin.

Salt and pepper the outside of the turkey using sea salt or kosher salt and fresh cracked pepper.

Preheat the cooking device to 350 degrees Fahrenheit.

Cook the turkey at 350 degrees, or smoke it at 225 degrees for the first hour before increasing to 350 degrees.

Equipment Needed

Spice Level: