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Smoked Turkey


  • 1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting

  • 12 lb. whole turkey giblets and neck removed

  • 1/2 cup Beard Bq Dry Beard Rub

  • 4 sprigs fresh herbs such as thyme, rosemary or parsley

  • 1/2 cup sea salt

  • fresh herbs for garnish

  • olive oil

  • 1 cup Beard Bq Sauce


  • BRINE INSTRUCTIONS: Place turkey in a cooler with cold water and ice mix in rosemary, thyme, parsley, sea salt. Let sit for 6-3 hours remove turkey from cooler and dry off turkey from excess water.

  • Preheat the smoker to 250 degrees F. Load the smoker with apple wood.

  • Coat a large disposable aluminum pan with olive oil. Place the turkey in the pan and tuck the wings under the body.

  • Rub olive oil on the entire turkey

  • Inject BBQ Sauce into breasts

  • Sprinkle the BBQ rub all over the surface of the turkey.

  • Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.

  • If the turkey starts to get too dark, cover it with foil.

  • Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, and then serve.

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