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Pit Boss Smoked Turkey Recipe

Charlie
Ready to smoke a whole turkey in your Pit Boss smoker? This recipe will ensure your turkey comes out juicy, moist and flavorful
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Course main, Main Course
Cuisine American, Barbecue, bbq, dinner, lunch
Servings 8 servings
Calories 485 kcal

Equipment

  • Smoker

Ingredients
  

  • 1 12lb Whole Turkey

Brine liquid:

  • 1 lb brown sugar
  • 1 cup salt
  • 2 quarts apple juice
  • 3 quarts cold water
  • 3 whole oranges cleaned and quartered
  • 4 ounces ginger thinly sliced
  • 6 whole bay leaves
  • 6 cloves garlic cloves peeled and crushed
  • 15 whole whole cloves

Basting liquid:

  • 200 g Unsalted butter
  • 1 bunch Chopped fresh herbs
  • 1 tsp brown sugar

Instructions
 

  • To a large saucepan add the apple juice, brown sugar and salt. Over a high heat bring to the boil making sure you stir until the sugar has dissolved. Boil for one minute once dissolved then remove from the heat. Cool at room temperature then refrigerate until 40°F.
  • In a large container, add the remaining ingredients together into the apple juice mixture. Place the turkey into the brine breast side down. You might need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 24 -72 hours (for best results leave for 72 hours).
  • After 24 (or ideally 72 ) hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack inside a baking tray lined with baking paper and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.
  • Remove the turkey from the fridge. Tie the legs together and fold the wings under the body. Set aside and let rise to room temperature. Now you can start to prepare and pre heat your smoker.
  • Fire up your smoker according to your manufacturers specifications and pre heat it to 225°F. Once you have reached 225°F get your turkey in there!
  • As a rule of thumb at 225°F a whole turkey will take around 30 minutes per pound. You need to smoke the turkey until a meat thermometer reaches 165°F in the thickest park of the breast. This should be around 6 – 8 hours depending on the size of your turkey.
  • Carve and serve with your favorite sides!
Keyword Smoked Turkey, Thanksgiving, Turkey, turkey gravy