Take your smoked turkey to the next level with this brined, herb-buttered, dry-rubbed, and smoked masterpiece. The brine locks in juiciness, while the herb butter adds rich, savoury flavours under the skin. A bold dry rub enhances the smoky crust, and a carefully chosen wood chip blend of apple, cherry, and pecan delivers a perfectly balanced aroma. This turkey is a showstopper that will have everyone coming back for seconds!

Instructions

Combine 1ltr of water with salt and sugar in a pot. Heat until dissolved.

Add the remaining water and all brine ingredients. Cool completely.

Submerge the turkey in the brine using a large brining bag or a clean cooler. Refrigerate for 12-24 hours.

Mix all herb butter ingredients in a bowl until well combined.

Remove the turkey from the brine. Rinse thoroughly and pat dry with paper towels.

Gently loosen the skin over the turkey breast and thighs. Spread the herb butter generously under the skin, covering as much area as possible.

Mix the dry rub ingredients thoroughly

Coat the outside of the turkey with olive oil. Generously apply the dry rub over the entire surface, ensuring even coverage.

Preheat your smoker to 225°F (107°C). Add the wood chip blend to the smoker box or directly onto hot coals.

Place the turkey breast side up on the smoker grate. Insert a meat thermometer into the thickest part of the breast.

Smoke for about 30-40 minutes per pound, maintaining a steady smoker temperature. Replenish wood chips as needed for consistent smoke.