This is the only smoked turkey recipe you’ll ever need. The turkey brine is so good that this is still the best turkey you’ll ever try, even if you roast it in the oven.
I’m not quite sure how to introduce this recipe. I might begin with the story of how the Godfather tried to make a smoked turkey many years ago, long before he was the Godfather. He wanted an amazing turkey without a deep fryer or running our not-so-awesome-at-the-time base housing oven.
Or I could talk about how my father-in-law, who used to be a butcher, loved this recipe so much that he made his own version of it. This is how he now makes turkey.
I could show you our California kitchen from one year when we had friends over for Thanksgiving. Two of our guests are grabbing turkey leftovers and shoving each other over the kitchen sink to get one more bite in after a HUGE meal.
My mother “doesn’t eat breast meat” because it’s too dry. She told my husband she thought the breast meat from this turkey was dark meat. It was so juicy and flavorful.
I could also just post a picture of Dolce jumping around and “guarding” the grill while the turkey cooks. Later waiting in excited anticipation by the table for the soft-hearted to give her treats.
I really can’t pick a story though. Since he’s been making this recipe for years, they all mix together like pictures in a slideshow. And maybe that’s what really makes it such a great recipe.
The secret is in the brine, prepared a day before smoking the turkey. It’s so incredibly flavorful, we haven’t used gravy or any additional seasonings. I hope you’ll give this brine recipe a try, and smoke the bird if you can. I promise it will be one of the most incredible turkeys you’ve ever had.
The Godfather wrote up the recipe below for you. We both hope you’ll enjoy this easy smoked turkey recipe this holiday season. <3.
Mesquite smoked turkey is a mouthwatering centerpiece for any special occasion. The mesquite wood infuses the turkey meat with a rich smoky flavor that takes it to the next level. While smoking a turkey requires time and patience, the incredible results are well worth the effort. In this comprehensive guide, I’ll walk you through everything you need to know to make mesquite smoked turkey at home.
Choosing the Turkey
The star of your mesquite smoked turkey is, of course, the turkey itself When selecting your bird, look for a fresh, natural turkey if possible. Stay away from injected or brined turkeys, as these will already have flavorings that can interfere with absorbing the mesquite smoke. The ideal size for smoking is 10 to 18 pounds Smaller birds cook too quickly, while larger ones take too long to properly smoke. A turkey around 12 to 15 pounds is perfect. Opt for a turkey with the skin on, as the skin helps seal in moisture and absorbs that wonderful smoky flavor.
Brining is Key
To ensure your smoked turkey turns out juicy, flavorful and tender, brining is a must. A saltwater brine infuses the turkey with moisture and seasons it throughout. I recommend brining your turkey for 12-24 hours before smoking. Make a brine using 1 cup of salt per gallon of water. You can add aromatics like peppercorns, herbs, lemon and orange slices. Submerge the turkey in the brine, breast side down, and keep refrigerated until ready to smoke. Discard the brine after use. Pat the turkey dry before moving on to the next step.
Prepare the Mesquite Wood
Mesquite wood chips or chunks are what give smoked turkey its trademark flavor. The mesquite imparts a mildly sweet, very smoky taste. Look for chips or chunks made from 100% natural mesquite wood, with no added oils or flavorings. Soak the mesquite wood in water for at least 30 minutes before using. This prevents it from catching fire and allows it to produce smoke instead of flame when heated. Use about 2-3 cups of mesquite wood to smoke a 12-15 lb turkey.
Season the Turkey
Before smoking, you’ll want to rub the turkey with herbs and spices. This adds another layer of flavor. Try a basic rub using dried thyme, rosemary, sage, garlic powder, salt and pepper. You can also use a store-bought turkey rub. Apply the seasoning evenly both under and on top of the skin. Rubbing under the skin helps flavor the meat.
Prepare the Smoker
Smoking a turkey requires either a charcoal smoker or a gas smoker. Preheat your smoker to 225-250??F. For charcoal smokers, let the coals burn until covered with white ash before smoking. Place a drip pan filled with water in the smoker below where the turkey will sit. This helps regulate temperature and prevent drying. If using a water smoker, fill the water pan per manufacturer???s instructions.
Smoke the Turkey
Place seasoned turkey on the smoker rack, breast side up. Start with the mesquite wood chips or chunks soaked earlier. Maintain the smoker temperature at 225-250??F, adding more charcoal or wood as needed. The turkey will need to smoke for about 5-6 hours total to reach 165??F at the thigh. After the first 2-3 hours, start basting the turkey every hour with melted butter or turkey stock to prevent drying. If the skin gets too dark, tent foil over it. Continue smoking until the thickest part of the thigh registers 165??F on a meat thermometer.
Let it Rest
Once smoked to the proper internal temperature, remove turkey from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute through the meat before carving. Tent loosely with foil while resting. The internal temperature will rise 5-10 degrees during this time for perfectly cooked turkey.
Carve and Serve
Now the fun part – slicing into your mouthwatering smoked turkey! Carve it up and serve while hot. Accompany with traditional Thanksgiving side dishes, BBQ sides like baked beans or cornbread, or just enjoy on its own. Bask in the compliments sure to follow!
Smoked Turkey Tips
- Choose a fresh, natural turkey around 12-15 lbs for ideal smoking.
- Brine the turkey for 12-24 hours before smoking to ensure juicy meat.
- Use 100% natural mesquite wood chips or chunks for authentic flavor.
- Apply a savory rub under and on top of the turkey skin.
- Maintain a steady temperature between 225-250??F while smoking.
- Allow turkey to rest for 30 minutes before carving for juicy results.
Frequently Asked Questions
What kind of smoker is best for smoking a turkey?
You’ll need either a charcoal smoker or a gas smoker to achieve proper turkey smoking temperatures. Small portable smokers won’t allow enough space.
How long does it take to smoke a turkey?
Smoking times can vary based on size, but plan for approximately 5-6 hours for a 12-15 lb turkey. Smoke until the thighs reach 165??F.
What is the ideal smoked turkey temperature?
Aim to smoke the turkey to an internal temperature of 165??F at the thickest part of the thigh. Breast meat should register 165??F as well.
Can you smoke a turkey on a pellet grill?
Yes, pellet grills are great for smoking turkey. Follow the same temperature guidelines and use mesquite pellets in the pellet smoker.
How much mesquite wood do you need to smoke a turkey?
For a 12-15 lb turkey, you’ll need around 2-3 cups of mesquite wood chips or chunks for the full smoking time.
Smoking turkey with mesquite wood takes time, but it’s a foolproof way to take your holiday centerpiece to the next level. Brining, proper seasoning and cooking temperature are key for juicy, flavorful results. Follow this guide and you’ll have a show-stopping smoked turkey your family will rave about. Enjoy the process and happy smoking!
The Godfather’s Turkey RecipeYield:
Our brine recipe and smoking method for our Thanksgiving turkey have been perfected over more than a decade. The result is a juicy, flavorful bird that everyone loves. You may also use the brine for a roasted bird if you dont have a grill to smoke.
- 3/4 cups kosher salt
- 1 cup Kentucky bourbon
- 1 cup orange juice, no pulp
- 1/2 cup brown sugar
- 1/4 cup garlic powder
- 2 tbsp ground black pepper
- 2 tbsp paprika
- 1 tbsp ground ginger
- 1 lbs turkey, 10 to 14
- 1 quart of wood chips, preferably mesquite
- 2 disposable aluminum trays
- 1 box of aluminum foil
- 1 tbsp olive oil
- 1 charcoal grill that’s big enough to fit the turkey and an aluminum tray next to each other
- In a small pot with water, add the kosher salt. Stir the water in the pot while it’s hot until the salt is gone. Allow the water in the pot to cool.
- Put all the ingredients (except the turkey) into a 12-quart (three-gallon) bucket.
- Pour the salt and water mix out of the pot, and add enough water to the ingredients so that you can stir and mix them. During the brine process, not all of the ingredients will dissolve in the water.
- Ensure the turkey is thawed and all gizzards are removed. Place the turkey in the bucket breast-side down.
- Continue filling the bucket with water. The turkey doesn’t have to be completely submerged, but the brine needs to be able to get into the bird’s body.
- Put the bucket in the fridge and leave it there for 24 hours.
- Put the wood chips in the aluminum tray to set up the grill. Pour one shot of bourbon over the wood chips if you don’t have mesquite chips. Put enough water in the aluminum tray so that most of the wood chips float to the top.
- Pick the side where the charcoal will go right under the side where the turkey will be sitting. To make the convection work, there can’t be any charcoal under the side where the aluminum tray will sit. To get the most space below the grill, make sure the space between the charcoal is as low as it can be. Ensure all vents are no more than half-closed.
- Turn on the grill and put the aluminum tray on it.
- When the grill is hot, take the turkey out of the bucket and put it on it breast-side up. Brush the olive oil on the turkey skin right away to get that crisp brown color.
- Close the lid on the grill. Check on the turkey after one hour. Add more charcoal as needed. Add more water to the aluminum tray if needed.
- Use a meat thermometer to make sure the turkey is at least 165 degrees Fahrenheit after two hours. Take the turkey off the grill when it reaches that temperature.
- Put the turkey on the second aluminum tray right away and cover it with foil. Let it rest for 30 minutes.
- Remove the foil cover and enjoy.
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