Meat Dishes
Smoked Turkey with Herb Stuffed Cavity
3 hr 30 minCook time
3 hr 30 minTotal time
MediumDifficulty
Instructions
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Place the turkey in a large brine bucket lined with a meat bag. Add the entire bottle of bird brine and both gallons of sweet tea, ensuring the turkey is fully submerged. Cover and refrigerate for 48 hours.
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After brining, remove the turkey, pat the skin dry with paper towels, and place it on a wire rack set over a lined sheet pan. Refrigerate uncovered for about 20 hours to air‑dry the skin.
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Preheat a pellet smoker to 350 °F using your preferred wood pellets.
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Discard the damp paper towel from the cavity. Roughly chop the onion, celery, carrots, and add the fresh herbs. Fill the cavity with the vegetables and herbs, then tie the legs together with butcher’s twine.
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Spray the turkey skin with cooking spray and coat all sides with Killer Hogs AP Seasoning.
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Place the turkey on the smoker. Smoke until the thickest part of the breast reaches 160 °F, about 3.5 hours, rotating halfway through and spraying with Parkay margarine for browning.
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When the breast hits 160 °F, remove the turkey and let it rest uncovered for 15‑20 minutes. The internal temperature will continue to rise to a final 165 °F in the breast and 175 °F in the dark meat.
Video
“Juicy, Flavorful Smoked Turkey Method” by HowToBBQRight, watch on YouTube.
About this recipe
This smoked turkey combines a long brine in sweet tea with fresh herbs and a flavorful all‑purpose seasoning. After brining, the bird is air‑dried in the fridge, then smoked at 350 °F until perfectly juicy and lightly browned. The result is a tender, flavorful turkey that’s ideal for a holiday feast or a special dinner. Serve the sliced turkey alongside traditional sides like mashed potatoes, cranberry sauce, and green beans, letting the smoky aroma shine as the centerpiece of your spread.
