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Pecan Wood Smoked Turkey
Pecan Wood Smoked Turkey
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Prep Time:
130 minutes
Cook Time:
240 minutes
Total Time:
3250 minutes
Enhance holiday dishes with rich pecan wood smoke for a showstopping, flavorful finish.
Ingredients:
  • 1 (10- to 12-pound) fresh free-range turkey
  • Smoked Turkey Brine
  • 1 tablespoon extra virgin olive oil
Instructions:
  • Prepare the turkey: Brine the turkey following the Smoked Turkey Brine recipe. After 24 hours, remove from the brine and refrigerate uncovered for another 24 hours to dry out the skin for a crispy finish. Note: Using less brine for a smaller turkey won't affect the outcome.
  • Prepare the smoker: Follow the manufacturer's instructions to set up the smoker for medium-low heat (275ºF to 325ºF). For a water smoker, remove the grates and separate the lid and center section. Fill half of the base's fuel grate with unlit charcoal briquettes. Use a fire ring if available for air flow. Light enough briquettes in a charcoal chimney to cover the unlit briquettes. Transfer the lit briquettes to the unlit ones in the smoker. Reassemble the smoker, fill the water pan with water, replace the grate, and attach the lid. Start with the bottom vents fully open and gradually close them as the temperature rises, aiming for 275ºF. This controls airflow and maintains a low temperature. If using a pellet grill, simply set the temperature on the control panel. For gas or charcoal grills, refer to specific instructions.
  • Place 3 pecan wood chunks onto the glowing coals. Allow the chunks to gently smolder until the smoke turns a light blue hue, ensuring it doesn't billow out like food being overcooked. Expect it to take 45 minutes to an hour to achieve the ideal smoking environment with wisps of blue. Remember, the goal is to smolder the wood, not burn it. With the smoker at the correct temperature, those wisps will appear naturally in due time.
  • Prepare the turkey: Take the turkey out of the fridge and let it sit on the countertop. Don't worry if the skin appears grey and dry; this overnight drying process helps achieve crispy skin. Cut 10 inches of kitchen twine for trussing and keep it handy. Brush olive oil all over the outside skin (or simply use your hands). Tuck the wing tips behind the neck to give the turkey a relaxed appearance. Tie the legs together using the twine by looping it around the legs and crossing them bone on bone, creating a neat truss. For more detailed instructions with photos, refer to the guide provided.
  • Prepare the smoker: Place the trussed turkey in the center of the grate, insert a wireless thermometer probe into the thickest part of the breast, and close the lid. Smoke the turkey until the internal temperature reaches 165º F, which will take about 3 to 4 1/2 hours for a 10- to 12-pound turkey. Check every 45 minutes to 1 hour for doneness. If needed, tent with foil to prevent charring. Keep the lid closed as much as possible to maintain the heat.
  • Let the turkey rest: Place the turkey on a platter and cover with foil. Allow it to rest for 15 to 20 minutes before carving and serving.

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