Offset Smoked Turkey
Beautiful turkey slow smoked over cherry wood. Complete with easy herb brine and BBQ rub for the ultimate plate of juicy, tender turkey meat!
Equipment
- Water Pan
- Smoker thermometer
- Lump charcoal
- Offset smoker
- Brining bucket/bag
- Charcoal chimney
- Cherry wood
Ingredients
- 12 lb Turkey
For the brine
- 2 cups kosher salt
- 2 gallons cold water
- 2 tbsp rosemary
- 2 tbsp dried thyme
- 2 tbsp crushed sage
- 1 tbsp dried savory
- 1 tbsp mustard seed
For the rub
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- Combine all brine ingredients in brining bucket. Slowly place turkey in bucket, ensuring that all meat is submerged. Place lid on bucket and transfer to refrigerator. Leave overnight.
- Remove turkey from solution. Pat dry with paper towel. Leave on drying rack for 30 minutes. Meanwhile, heat up offset smoker to 230°F.
- Combine all rub ingredients in small bowl. Apply generously across entire surface of turkey. Work into all areas.
- Once smoker has reached 230°F, transfer turkey to smoker grates. Close lid and cook until internal temperature reaches 165°F. Usually about 6-8 hours.