Smoked Turkey with Butter Injection
This smoked turkey recipe walks you through thawing, dry‑brining, injecting a buttery seasoning blend, and smoking until perfectly cooked. Finish with a sweet honey‑bourbon glaze for a holiday‑worthy centerpiece.
Instructions
-
Prepare the turkey
Thaw a 15 lb frozen turkey in the refrigerator for several days. The day before cooking, remove packaging, rinse, pat dry, and season with garlic salt and an herb‑based turkey rub. Place the turkey uncovered in the refrigerator for 12–24 hours to dry‑brine. -
Make the injection mixture
Combine the butter, salt, brown sugar, garlic powder, black pepper, Italian seasoning, and bbq rub in a bowl. Melt the butter and stir until everything is fully dissolved. Load the mixture into a turkey injector. -
Inject the turkey
Using the turkey injector, evenly inject the butter mixture into the breast and other meat sections, focusing on the breast for extra moisture. -
Smoke the turkey
Preheat a Char‑Griller Gravity 980 (or similar smoker) to 285 °F and load with lump charcoal, cherry, and hickory wood. Place the turkey on the grill and smoke until the internal temperature of the breast reaches 165 °F, rotating as needed for even cooking. -
Baste with glaze
When the breast temperature hits about 155 °F, brush the turkey with a glaze made from a 4:1 honey‑to‑bourbon mix plus a dash of Cajun seasoning. Continue smoking until the target temperature is reached. -
Rest and serve
Remove the turkey from the smoker, tent with foil, and let rest for 20–30 minutes before carving. Serve warm with your favorite sides.
Tips
Keep the grill clean and use a bristle‑free brush before heating. Monitor temperature with an instant‑read thermometer to avoid overcooking.
Video
“AWESOME Smoked Turkey Recipe For Beginners!” by Andersons Smoke Show, watch on YouTube.
About this recipe
The turkey is first thawed and dry‑brined with garlic salt and an herb rub, then injected with a rich butter‑based mixture that keeps the meat moist and flavorful. It’s smoked low and slow on a charcoal grill at 285°F until the breast reaches a safe temperature, ensuring tender, juicy meat throughout. A quick baste of honey‑bourbon glaze adds a glossy finish and a hint of sweetness, making it ideal for Thanksgiving or any celebration. Slice and serve with your favorite sides for a classic American feast.
