Smoked Turkey

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With Thanksgiving right around the corner we wanted to share with you one of our favorite ways to prepare our turkey.

It should be noted, however, that neither of us really even “like” turkey. The only way I will even eat it is cold with mayo (I actually LOVE it this way) or in a pot-pie (Lucky you that recipe is coming next week). And getting Jeff to east it is almost impossible.

So this was actually an experiment. Mostly because I wanted lunch meat terribly.

And since we vow to pretty much SMOKE ALL THE THINGS – doing this made sense.

I only did a turkey breast but the results for a whole turkey would be the same. Just more time on the smoker as a whole turkey weighs more.

Smoked Turkey


First things first you want to BRINE the turkey. This is basically means to soak in or saturate with salty water. But it is alo a great time to impart some flavor.

Brine Ingredients

1/2 cup salt
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon peppercorns
1 tablespoon garlic chips
1 teaspoon rubbed sage
1 teaspoon rosemary
2 cups boiling water
2 oranges cut in halt (I used mandarins)
ice water

Mix all the ingredients except the oranges with the boiling water till the sugar and salt is dissolved completely. Add 2 cups of ice and stir till cool.

Pour into a thick 1 gallon (or larger if needed) zip lock bag and add the turkey breast. Add more cold water till the turkey breast is submerged. Add the oranges and tie off the bag, locking out as much air as possible and keeping the turkey breast submerged. NOTE: If doing a whole turkey I suggest you double the brine recipe.

Turkey Brine

Set in the refrigerator over night.

Next day remove the turkey breast from the refrigerator and rinse. Pat dry and place in a pan with a wire rack.

Rub the turkey with the following:

1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon black pepper

Smoked Turkey Breast

Set your smoker to 250°. Place turkey in pan on smoker. Cook till an internal temperature of 170° is reached. (about 25 minutes per pound.)


Slices of Smoked Turkey


Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
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