The BEST Smoked Turkey Recipe for Thanksgiving

Prepare brine by mixing 1 gallon of cold water with 1/2 cup of brown sugar until dissolved.

Add 1 cup of kosher salt to the sugar water and mix until dissolved.

Squeeze the juice of 1 orange, 1 lime, and 1 lemon into the brine and drop the fruit halves into the water.

Add fresh rosemary and thyme to the brine along with a handful of whole peppercorns.

Mix the brine ingredients together and set aside.

Remove the turkey from the netting and ensure it is fully thawed, removing any gravy packet inside.

Submerge the turkey in the brine, ensuring the breasts are fully covered, and refrigerate for about 12 hours.

After brining, remove the turkey from the brine and rinse it thoroughly to remove excess salt.

Pat the turkey dry with paper towels inside and out to help the skin crisp up during cooking.

Spray the outside of the turkey with Pam cooking spray to help the seasoning stick and promote browning.

Season the inside cavity of the turkey with steak seasoning, then apply a light coating on the outside.

Add all-purpose rub lightly on the outside of the turkey for flavor and color.

Place the turkey on a small foil pan with a roasting rack inside.

Stuff the cavity with aromatics: oranges, limes, lemon, carrots, onion, celery, rosemary, thyme, and cloves of garlic.

Preheat the grill (Big Green Egg) to 350-375°F and place the turkey inside to cook until the internal temperature reaches the desired level.

Equipment Needed

Spice Level: