Ingredients<\/strong><\/h4>\n\n- \n
1 whole turkey (12\u201316 lbs.)<\/p>\n<\/li>\n
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\u00bd cup kosher salt<\/p>\n<\/li>\n
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\u00bd cup brown sugar<\/p>\n<\/li>\n
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2 gallons water (for brine)<\/p>\n<\/li>\n
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1 tablespoon black peppercorns<\/p>\n<\/li>\n
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2 bay leaves<\/p>\n<\/li>\n
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1 tablespoon garlic powder<\/p>\n<\/li>\n
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1 tablespoon onion powder<\/p>\n<\/li>\n
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1 stick unsalted butter (melted)<\/p>\n<\/li>\n
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2 tablespoons olive oil<\/p>\n<\/li>\n
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2 tablespoons poultry seasoning<\/p>\n<\/li>\n
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Optional: sliced oranges, onions, and fresh herbs (thyme, rosemary, sage)<\/p>\n<\/li>\n<\/ul>\n
\nBrine (24 hours before smoking)<\/strong><\/h3>\n\n- \n
In a large stockpot, mix water, salt, sugar, peppercorns, and bay leaves. Heat until dissolved, then cool completely.<\/p>\n<\/li>\n
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Submerge turkey in brine for 12\u201324 hours<\/strong>, refrigerated or on ice.<\/p>\n<\/li>\n- \n
Rinse and pat dry the bird before smoking.<\/p>\n<\/li>\n<\/ol>\n
\nPrep<\/strong><\/h3>\n\n- \n
Coat the turkey with olive oil or melted butter.<\/p>\n<\/li>\n
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Season generously inside and out with poultry seasoning, garlic powder, and onion powder.<\/p>\n<\/li>\n
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Optional: Stuff cavity with orange slices, onion quarters, and herbs for aromatic steam.<\/p>\n<\/li>\n<\/ol>\n
\nSmoking<\/strong><\/h3>\n\n- \n
Smoker Temperature:<\/strong> 250\u2013275\u00b0F<\/p>\n<\/li>\n- \n
Wood:<\/strong> Use hickory<\/strong>, apple<\/strong>, or pecan<\/strong> for classic Thanksgiving flavor.<\/p>\n<\/li>\n- \n
Cook Time:<\/strong> ~30\u201335 minutes per pound (a 14-lb turkey will take about 7 hours).<\/p>\n<\/li>\n- \n
Internal Temp:<\/strong> 165\u00b0F in the breast, 175\u00b0F in the thigh.<\/p>\n<\/li>\n<\/ul>\nTips for Lang-style offset smokers:<\/strong><\/p>\n\n- \n
Start your fire with seasoned wood, let it burn to clean blue smoke before adding the turkey.<\/p>\n<\/li>\n
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Place the turkey on the cool side of the pit<\/strong> (away from direct flame).<\/p>\n<\/li>\n- \n
Baste every hour with butter or pan drippings.<\/p>\n<\/li>\n
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Rotate halfway through for even cooking.<\/p>\n<\/li>\n<\/ul>\n
Print Recipe: Smoked_Turkey_Recipe_Lang_Smoker_Style<\/a><\/p>\n\u00a0<\/p>\n
1 whole turkey (12\u201316 lbs.)<\/p>\n<\/li>\n
\u00bd cup kosher salt<\/p>\n<\/li>\n
\u00bd cup brown sugar<\/p>\n<\/li>\n
2 gallons water (for brine)<\/p>\n<\/li>\n
1 tablespoon black peppercorns<\/p>\n<\/li>\n
2 bay leaves<\/p>\n<\/li>\n
1 tablespoon garlic powder<\/p>\n<\/li>\n
1 tablespoon onion powder<\/p>\n<\/li>\n
1 stick unsalted butter (melted)<\/p>\n<\/li>\n
2 tablespoons olive oil<\/p>\n<\/li>\n
2 tablespoons poultry seasoning<\/p>\n<\/li>\n
Optional: sliced oranges, onions, and fresh herbs (thyme, rosemary, sage)<\/p>\n<\/li>\n<\/ul>\n
\n
Brine (24 hours before smoking)<\/strong><\/h3>\n\n- \n
In a large stockpot, mix water, salt, sugar, peppercorns, and bay leaves. Heat until dissolved, then cool completely.<\/p>\n<\/li>\n
- \n
Submerge turkey in brine for 12\u201324 hours<\/strong>, refrigerated or on ice.<\/p>\n<\/li>\n- \n
Rinse and pat dry the bird before smoking.<\/p>\n<\/li>\n<\/ol>\n
\nPrep<\/strong><\/h3>\n\n- \n
Coat the turkey with olive oil or melted butter.<\/p>\n<\/li>\n
- \n
Season generously inside and out with poultry seasoning, garlic powder, and onion powder.<\/p>\n<\/li>\n
- \n
Optional: Stuff cavity with orange slices, onion quarters, and herbs for aromatic steam.<\/p>\n<\/li>\n<\/ol>\n
\nSmoking<\/strong><\/h3>\n\n- \n
Smoker Temperature:<\/strong> 250\u2013275\u00b0F<\/p>\n<\/li>\n- \n
Wood:<\/strong> Use hickory<\/strong>, apple<\/strong>, or pecan<\/strong> for classic Thanksgiving flavor.<\/p>\n<\/li>\n- \n
Cook Time:<\/strong> ~30\u201335 minutes per pound (a 14-lb turkey will take about 7 hours).<\/p>\n<\/li>\n- \n
Internal Temp:<\/strong> 165\u00b0F in the breast, 175\u00b0F in the thigh.<\/p>\n<\/li>\n<\/ul>\nTips for Lang-style offset smokers:<\/strong><\/p>\n\n- \n
Start your fire with seasoned wood, let it burn to clean blue smoke before adding the turkey.<\/p>\n<\/li>\n
- \n
Place the turkey on the cool side of the pit<\/strong> (away from direct flame).<\/p>\n<\/li>\n- \n
Baste every hour with butter or pan drippings.<\/p>\n<\/li>\n
- \n
Rotate halfway through for even cooking.<\/p>\n<\/li>\n<\/ul>\n
Print Recipe: Smoked_Turkey_Recipe_Lang_Smoker_Style<\/a><\/p>\n\u00a0<\/p>\n
In a large stockpot, mix water, salt, sugar, peppercorns, and bay leaves. Heat until dissolved, then cool completely.<\/p>\n<\/li>\n
Submerge turkey in brine for 12\u201324 hours<\/strong>, refrigerated or on ice.<\/p>\n<\/li>\n Rinse and pat dry the bird before smoking.<\/p>\n<\/li>\n<\/ol>\n Coat the turkey with olive oil or melted butter.<\/p>\n<\/li>\n Season generously inside and out with poultry seasoning, garlic powder, and onion powder.<\/p>\n<\/li>\n Optional: Stuff cavity with orange slices, onion quarters, and herbs for aromatic steam.<\/p>\n<\/li>\n<\/ol>\n Smoker Temperature:<\/strong> 250\u2013275\u00b0F<\/p>\n<\/li>\n Wood:<\/strong> Use hickory<\/strong>, apple<\/strong>, or pecan<\/strong> for classic Thanksgiving flavor.<\/p>\n<\/li>\n Cook Time:<\/strong> ~30\u201335 minutes per pound (a 14-lb turkey will take about 7 hours).<\/p>\n<\/li>\n Internal Temp:<\/strong> 165\u00b0F in the breast, 175\u00b0F in the thigh.<\/p>\n<\/li>\n<\/ul>\n Tips for Lang-style offset smokers:<\/strong><\/p>\n Start your fire with seasoned wood, let it burn to clean blue smoke before adding the turkey.<\/p>\n<\/li>\n Place the turkey on the cool side of the pit<\/strong> (away from direct flame).<\/p>\n<\/li>\n Baste every hour with butter or pan drippings.<\/p>\n<\/li>\n Rotate halfway through for even cooking.<\/p>\n<\/li>\n<\/ul>\n Print Recipe: Smoked_Turkey_Recipe_Lang_Smoker_Style<\/a><\/p>\n \u00a0<\/p>\n
\nPrep<\/strong><\/h3>\n
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\nSmoking<\/strong><\/h3>\n
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