Instructions
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1. Brine the turkey
Combine the bottle of Bird Brine with one gallon of water until fully dissolved. Place the turkey in a brining bag or container, pour the brine over it, and add enough cold water to fully submerge. Seal and refrigerate for 24 hours (up to 48 hours for birds over 16 lb). -
2. Dry and prep
Remove the turkey from the brine, discard the liquid, and pat the skin completely dry with paper towels. -
3. Stuff the cavity
Fill the cavity with the celery, onion, apple, and garlic. Tie the legs together and tuck the wing tips underneath. -
4. Oil and season
Lightly coat the entire bird with cooking spray or oil. Apply a medium layer of Killer Hogs AP Seasoning to the back side, then a medium layer of Malcom’s King Craw Cajun Seasoning. Flip the turkey onto a rack and repeat the seasoning on the top side. -
5. Smoke the turkey
Preheat a smoker or pellet grill to 275 °F using pecan pellets (or preferred wood). Center the turkey on the rack and smoke until the deepest part of the breast reaches 160 °F. -
6. Rest and serve
Remove the turkey from the smoker and let it rest for 20 minutes. The temperature will rise to about 165 °F in the breast and 175 °F in the dark meat. Carve and serve.
Video
“How to Smoke a Turkey That’s Juicy Inside & Crispy Outside” by HowToBBQRight, watch on YouTube.
About this recipe
This smoked turkey gets its moisture from a simple brine and its flavor from a two‑step seasoning of AP and Cajun blends. The result is dark meat that stays juicy and white meat that’s golden and crisp—perfect for a holiday centerpiece or a relaxed dinner. The aromatics tucked inside the cavity add subtle sweetness and depth without overwhelming the bird. Serve sliced with your favorite gravy or a simple herb butter, and let the smoky aroma do the talking.
