Prepare to amaze your family and friends with the most succulent and aromatic Apple Pecan Smoked Turkey Breast you’ve ever tasted. This comprehensive guide, complete with a step-by-step approach, will ensure you master this exceptional smoked turkey recipe, making it the crowning glory of your next holiday feast or any special occasion. Forget dry, bland turkey; this recipe guarantees a juicy, flavorful experience that will leave everyone asking for more!
When it comes to preparing turkey, many methods promise great results, but few deliver the profound depth of flavor and unparalleled juiciness achieved with this particular smoked turkey breast. It has quickly become our go-to recipe for Thanksgiving and other festive gatherings. While we’ve enjoyed other fantastic turkey preparations, such as a tender Instant Pot Turkey, this apple pecan smoked version elevates the experience to an entirely new level, surpassing all expectations.
Our website is a treasure trove of delightful turkey recipes, each offering a unique culinary journey. We deeply appreciate a perfectly cooked slice of turkey for dinner, and our passion for poultry continues to inspire us to explore new and exciting techniques. From the crispy perfection of our fried turkey, a long-standing family favorite, to the comforting reliability of a classic oven-roasted whole turkey, we have a solution for every craving. For a lighter, healthier option that doesn’t compromise on taste, our herb-roasted turkey breast is a year-round staple, offering a delicious alternative to chicken.
Despite our extensive collection of beloved turkey recipes, we wholeheartedly encourage you to embark on this culinary adventure. This Thanksgiving, or for any occasion that calls for something truly special, take a chance on our incredibly flavorful apple pecan smoked turkey breast recipe. It’s a game-changer that promises an unforgettable meal and rave reviews from everyone at your table.
Essential Ingredients for Your Smoked Turkey Breast
While the list of ingredients for this phenomenal apple pecan smoked turkey breast might appear extensive at first glance, each component plays a crucial role in building the layered flavors and achieving that perfect tender texture. We’ve broken down the ingredients into distinct categories to make preparation straightforward: smoker essentials, brine components, turkey rub spices, steaming liquids for moisture, and gravy ingredients to complete your masterpiece. Here’s a detailed look at everything you’ll need to create this culinary delight:
For the Smoker
Choosing the right wood for smoking is paramount to infusing your turkey with a deep, complementary flavor. Pecan wood offers a mild, nutty, and slightly sweet smoke that perfectly enhances the apple notes in this recipe.
- Pecan Pellets or Chips: Essential for that signature smoky flavor.
- Tin Pan: Used to hold the steaming liquids, keeping the turkey moist during the long smoking process.
Turkey Brine
Brining is the secret to an incredibly juicy and flavorful turkey. This step infuses the meat with moisture and taste before it even hits the smoker. Our brine blends sweet, savory, and acidic elements for a truly unique profile.
- Maple Syrup: Adds a touch of sweetness and helps with browning.
- Brown Sugar: Contributes to the sweet and caramelized notes of the crust.
- Kosher Salt: Crucial for tenderizing the meat and retaining moisture during cooking.
- Apple Juice: The primary fruit note, providing a subtle, sweet apple flavor that permeates the turkey.
- Orange Juice: Adds a bright, citrusy counterpoint to the richness of the turkey and smoke.
- Chicken Broth: Forms the savory base of the brine, adding depth.
- Smoked Paprika: Reinforces the smoky flavor and adds a beautiful reddish hue to the turkey.
- Turkey Breast: For the best flavor and texture, always opt for a bone-in turkey breast. The bone imparts extra flavor and helps the meat cook more evenly.
Turkey Rub
The rub is where the magic truly happens, creating a flavorful crust that seals in juices and adds an explosion of aromatic spices. This blend offers a perfect balance of sweet, savory, and a hint of smoky heat.
- Brown Sugar: Provides sweetness and aids in caramelization, creating a desirable bark.
- Seasonings and Spices: A carefully chosen blend including Smoked Paprika (for color and smokiness), Ground Mustard (adds a sharp, pungent note), Kosher Salt (enhances all flavors), Onion Powder and Garlic Powder (aromatic foundations), Chipotle Chili Pepper Seasoning (for a subtle, earthy heat), Pepper, and Cumin (adds warmth and depth).
- Butter: Acts as a binder for the rub, helps crisp the skin, and contributes to the overall richness and moisture of the turkey.
Steaming Liquids
Incorporating steaming liquids in a drip pan below the turkey is a vital technique to maintain moisture and infuse additional flavor into the smoking environment, preventing your turkey from drying out.
- Pineapple Juice: Offers an unexpected tropical sweetness and acidity that wonderfully complements the smoky pecan and apple flavors, creating a complex and intriguing profile.
- Water: Balances the intensity of the pineapple juice and ensures a consistent steaming environment.
Gravy
No holiday turkey is complete without a rich, homemade gravy. Utilizing the turkey’s natural drippings ensures your gravy is packed with incredible flavor.
- Cornstarch: The perfect thickening agent for a smooth, lump-free gravy.
- Water: Used to create a slurry with the cornstarch, ensuring it dissolves evenly without clumping.
Please remember, this list provides a quick overview of the ingredients. Precise measurements and detailed instructions for each component are readily available in the comprehensive recipe card located at the conclusion of this post.
Mastering Turkey Basics for a Flawless Smoke
Before diving into the specifics of crafting this incredible smoked turkey, it’s crucial to understand a few fundamental principles. Adhering to these turkey basics will ensure your cooking process is smooth, and your final product is safe, tender, and delicious.
- Thawing Time: A frozen turkey requires significant time to thaw safely in the refrigerator. Plan for approximately 24 hours of thawing time for every 5 pounds of turkey. Rushing this process can lead to uneven cooking and potential food safety issues.
- Smoking Duration: When smoking turkey, patience is key. Generally, turkey will need to smoke for about 25-30 minutes per pound. However, this is a guideline, and the actual time can vary based on your smoker’s efficiency and external conditions. Always prioritize internal temperature over time.
- Safe Internal Temperature: The absolute most critical rule for cooking any poultry is to ensure it reaches a safe internal temperature. For turkey, this is 165 degrees F in the thickest part of the breast, not touching the bone. A reliable meat thermometer is your best friend here.
To help you plan your holiday meal, let’s illustrate a brief timeline for a hypothetical 6.5-pound frozen turkey breast, assuming you aim to serve it on Thursday afternoon:
- Tuesday Afternoon – Wednesday Evening: Remove your frozen turkey breast from the freezer and place it in the refrigerator to thaw. For a 6.5-pound breast, approximately 2 days of thawing will be sufficient.
- Wednesday Evening – Thursday Morning: Begin the brining process. This crucial step requires 10-12 hours to infuse maximum flavor and moisture into the turkey.
- Thursday Morning/Mid-day: The turkey will smoke for approximately 3-3.5 hours, depending on your smoker and its consistency.
- Just Before Serving: Once removed from the smoker, allow the turkey to rest for 20 minutes. This resting period is essential for the juices to redistribute, resulting in a more tender and moist turkey.
Following this timeline ensures your magnificent apple pecan smoked turkey breast will be perfectly ready to carve and enjoy on Thursday afternoon! Now, let’s delve into each of these steps with a little more detail, ensuring your success.
Crafting the Ultimate Apple Pecan Smoked Turkey Breast: A Step-by-Step Guide
It’s time to unveil the secrets to creating the most extraordinary Apple Pecan Smoked Turkey Breast. Every stage, from brining to smoking, contributes to the unparalleled flavor and tenderness of this dish. We’ll begin with the foundational step: brining your turkey breast. Even though we’re working with a smaller cut than a whole bird, brining remains absolutely essential for achieving that melt-in-your-mouth texture and deep, infused flavor.
The Art of Brining Your Turkey
Brining is a game-changer for poultry, transforming a potentially dry cut into a marvel of juiciness. While many ingredients can be added for flavor, two specific components are non-negotiable for an effective brine: liquid and salt.
- The Liquid Component: Your turkey breast (or whole turkey) will luxuriate in a flavorful liquid bath for anywhere from 8 to 24 hours. The choice of liquid is critical as it plays a significant role in flavoring the meat. It’s important to understand that brining, much like marinating, doesn’t deeply penetrate to the center of the meat. Instead, it meticulously flavors the outer layers, and as the turkey cooks, this surface flavor cleverly migrates inward, creating a cohesive and delicious profile throughout the entire breast. Think of the liquid as the initial flavor carrier, laying the groundwork for what’s to come.
- The Salt Component: For brining, we strongly recommend using Kosher salt. Its coarser grain is superior for several reasons. Firstly, Kosher salt helps to break down the muscle proteins in the turkey, which results in a more tender product. Secondly, this breakdown allows the meat to absorb more of the brining liquid, significantly increasing its moisture content and ensuring a remarkably juicy turkey. Finally, the salt itself contributes a foundational savory flavor that a simple rub applied later simply cannot achieve. It seasons the meat from within, providing a depth that is unmatched.
To prepare your brine, combine all the specified brine ingredients into a large pot or a food-grade container with a lid. Stir vigorously until the salt and sugar are mostly dissolved. Thoroughly rinse your turkey breast under cold water to remove any loose particles, then gently submerge it completely in the prepared brining liquid, ensuring it’s fully covered. Secure the lid on the pot and refrigerate for the recommended 10-12 hours, or ideally, overnight. This patient step is a cornerstone of this recipe’s success.
Once the brining is complete, the next vital step is applying the flavorful rub. Do not, under any circumstances, skip this stage. The rub is where the robust, savory, and subtly sweet flavors truly originate, forming a beautiful, caramelized crust on your turkey. Here’s a detailed guide to creating and applying your turkey rub:
Crafting the Perfect Turkey Rub
While fresh herbs often take center stage in traditional turkey preparations, incorporating a robust blend of spices can elevate the flavor profile of your smoked turkey to extraordinary heights. Each ingredient in our rub is carefully selected to contribute to a complex, aromatic, and irresistible crust.
- The Power of Spices: Unlike subtle herbs, spices deliver a bolder, more concentrated flavor. In this recipe, we strategically use smoked paprika not only to deepen the inherent smoky taste from the smoker but also to impart a rich, appealing reddish-brown color to the turkey skin. Cumin, with its earthy and warm notes, garlic powder and onion powder for their pungent aromatics, and ground mustard, which adds a subtle tang and heat, all coalesce to create a beautifully balanced, warm, and inviting aromatic experience. This blend ensures every bite is packed with savory goodness.
- A Hint of Sweetness with Sugar: Following the tradition of excellent BBQ and smoked recipes, a measured amount of brown sugar is included in our rub. This isn’t just for sweetness; it plays a crucial role in balancing the intensity of the garlic and the smokiness of the paprika and pecan wood. The sugar also aids in creating a desirable caramelized “bark” on the turkey’s surface, enhancing texture and flavor. It’s that subtle sweet note that truly rounds out the profile.
- The Essential Role of Butter: Butter is more than just a binder for the spices; it’s a critical element for both juiciness and flavor. When applied under and over the skin, the butter slowly melts during smoking, basting the meat and adding an incredible richness. It helps to crisp the skin to perfection and ensures the dry rub adheres beautifully, preventing it from flaking off during cooking. Don’t underestimate the power of butter in achieving that ultimate tender and flavorful result.
To prepare the rub, combine all the dry spice ingredients and the brown sugar in a medium-sized bowl. Mix them thoroughly to ensure an even distribution of flavors. Once combined, add the softened butter and mix again until you have a thick, spreadable paste. Remove the turkey breast from the brine, discard the liquid, and pat the turkey completely dry with paper towels. This step is crucial for achieving a crispy skin. Generously spread the rub all over the turkey breast, making sure to get a good amount both under and on top of the skin, working it into all crevices for maximum flavor penetration.
However, the preparation isn’t complete yet! To guarantee an exceptionally moist turkey, you’ll need to strategically place a drip pan filled with steaming liquids inside your smoker. Trust us on this crucial step; simply using water in the drip pan won’t achieve the same remarkable results.
The Strategic Drip Pan with Flavorful Juices
The drip pan isn’t just for catching drippings; it actively contributes to the turkey’s moisture and flavor during the smoking process. The liquids in the pan evaporate, creating a humid environment within the smoker that keeps the turkey from drying out, while also infusing it with additional aromatic vapors.
Fill a disposable tin pan, easily found at any local grocery store, with a combination of pineapple juice and water. You might wonder why pineapple juice is chosen for an apple-brined turkey. The pineapple juice introduces a uniquely delightful layer of tropical sweetness and acidity. This unexpected twist adds incredible depth and complexity, not only to the turkey itself but also to the gravy you’ll make from the reserved drippings. This subtle tropical note perfectly complements the pecan smoke and apple flavor, creating a truly gourmet experience.
If pineapple juice is unavailable, apple juice or orange juice can be used as suitable alternatives, each contributing its own distinct fruity essence to the steaming process.
Optimal Smoking Duration for a Tender Turkey Breast
Achieving the perfect smoked turkey breast involves careful temperature management and patience. The goal is to cook the turkey slowly enough to absorb maximum smoke flavor while maintaining its internal juiciness. Here’s how to execute the smoking process flawlessly:
First, prepare your smoker. Preheat your Traeger smoker, or any pellet smoker, to a consistent 300 degrees F. Ensure you are using pecan pellets or chips, as this wood variety imparts a delicate, sweet, and nutty smoke that perfectly complements the apple and savory notes of our turkey. Once the smoker reaches the desired temperature, carefully place the tin drip pan, filled with your chosen steaming liquids (pineapple juice and water), directly under the main grill grate. This will ensure the turkey benefits from the humid environment throughout the smoking process.
Next, position your prepared turkey breast on the smoker grill grate. For optimal moisture retention, we recommend placing the turkey breast-side down. Close the lid promptly to maintain the internal temperature and allow the smoke to circulate effectively. Let the turkey smoke for approximately 3 to 3 ½ hours. However, the most critical indicator of doneness is the internal temperature, not just the time. Using a reliable meat thermometer, insert it into the thickest part of the turkey breast, ensuring it does not touch the bone. The turkey is safely cooked and ready when the thermometer reads 165 degrees F.
Once your apple pecan smoked turkey breast reaches the target internal temperature, remove it from the smoker immediately. Transfer the turkey to a clean cutting board and tent it loosely with aluminum foil. Allow the turkey to rest for a full 20 minutes. This resting period is non-negotiable; it allows the juices to redistribute evenly throughout the meat, resulting in an incredibly tender and moist final product. During this time, it’s crucial to RESERVE the flavorful drippings collected in the drip pan; these are the foundation for your rich, homemade gravy.
While the turkey rests, you can quickly prepare the gravy. In a small bowl, whisk together the cornstarch and water to create a smooth slurry, ensuring there are no lumps. Carefully pour all the reserved drippings from the turkey’s drip pan into a saucepan and place it over medium-high heat on your stovetop. Bring the drippings to a gentle boil. Once boiling, slowly drizzle the cornstarch mixture into the saucepan while continuously whisking. Continue to whisk until the gravy thickens to your desired consistency. Serve immediately alongside your perfectly smoked turkey.
Looking for more Traeger recipes or smoked poultry ideas? Expand your smoking repertoire with our easy Traeger Smoked Chicken Breasts for another delicious meal. Or, explore our detailed tutorial on How to Make Smoked Chicken, which provides fantastic techniques for smoking a whole chicken!
Watch the Video Tutorial!
See exactly how to make this delicious Apple Pecan Smoked Turkey Breast. Our step-by-step video makes it easy to follow along and achieve perfect results every time.
Understanding the Pink Hue: Can Smoked Turkey Be Pink?
It’s common for individuals new to smoking to be concerned when their cooked turkey exhibits a pinkish tint, particularly near the surface or around the bones. Rest assured, this phenomenon is often completely normal and not necessarily an indication of undercooked meat. This characteristic pink color in smoked poultry is known as a “smoke ring.”
A smoke ring is a desirable outcome, a badge of honor for properly smoked meat. It’s formed when gases from the wood smoke, specifically nitric oxide and carbon monoxide, react with the myoglobin (the protein responsible for meat’s red color) in the turkey. This reaction stabilizes the myoglobin, preventing it from turning gray as it cooks, much like curing salts do for ham or bacon. The smoke ring typically appears as a thin, pink-red band just beneath the surface of the meat.
However, it is crucial to differentiate between a smoke ring and genuinely raw or undercooked meat. Undercooked turkey will typically be uniformly pink throughout, especially in the thickest parts, and will have a different texture. The key to food safety lies not in the color, but in the internal temperature. Always rely on an accurate meat thermometer. If your turkey breast has reached a safe internal temperature of 165 degrees F, as measured in the thickest part, then any pink coloration is simply the celebrated smoke ring, indicating a well-smoked and perfectly safe piece of poultry. Enjoy the unique flavor and appearance that only true smoking can provide!
Perfect Pairings: What Complements Smoked Turkey?
Once your exquisite apple pecan smoked turkey breast is ready, the next step is to choose the perfect accompaniments. The rich, smoky, and slightly sweet flavors of the turkey pair wonderfully with a variety of classic holiday sides, creating a harmonious and truly satisfying meal. Here are some of our absolute favorite dishes that beautifully complement smoked turkey:
- No Fuss Make Ahead Stuffing: A savory, herbed stuffing is a timeless partner for turkey, absorbing all the delicious juices.
- Cheesy Potato Casserole: Creamy, cheesy potatoes offer a comforting contrast to the smoked meat.
- Loaded Sweet Potatoes: Sweet and savory, loaded sweet potatoes add a fantastic balance of flavors and textures.
- Best Potato Rolls: Soft, fluffy rolls are perfect for soaking up gravy and making mini turkey sandwiches.
- Green Bean Casserole: This iconic dish provides a much-loved creamy, crunchy, and savory vegetable component.
- Best Mashed Potatoes: Velvety smooth mashed potatoes are a must-have, especially with that incredible gravy!
And what’s Thanksgiving without a decadent selection of pies? After such a magnificent main course, indulge in a variety of sweet treats. Consider a rich pecan pie, a vibrant razzleberry pie, a zesty lemon meringue pie, and, of course, the quintessential classic pumpkin pie to round out your holiday feast!
Selecting the Ideal Smoking Temperature for Turkey Breast
The cooking temperature in your smoker significantly impacts the final texture and flavor of your smoked turkey breast. Depending on your specific smoker model, the size of your turkey, and the amount of time you have available, you can adjust the temperature of your Traeger pellet smoker, or similar equipment, to achieve slightly different results.
For this particular recipe, we strongly recommend and prefer smoking at 300 degrees F for approximately 3 to 3 ½ hours. This “low and slow” approach allows the turkey breast to gradually absorb the rich pecan smoke flavor, resulting in a more deeply infused taste and incredibly tender, moist meat. The slightly lower temperature also reduces the risk of drying out the delicate turkey breast. While it takes a little longer, the enhanced flavor and superior texture are well worth the wait.
Alternatively, if you find yourself with less time, you could increase the temperature to 325 degrees F, which might reduce the cooking time to around 2 ½ to 3 hours. However, be mindful that cooking at a higher temperature carries a greater risk of the turkey drying out, and the smoke flavor might not penetrate as deeply. For the absolute best results—a truly juicy, flavorful, and tender apple pecan smoked turkey breast—sticking to the 300-degree F setting for a slightly longer duration is our unwavering recommendation.
Freezing Smoked Turkey for Later Enjoyment
One of the many benefits of making a delicious smoked turkey breast is having leftovers, and you can absolutely freeze them to enjoy later! Freezing allows you to extend the life of your culinary masterpiece, perfect for quick meals or when you crave that incredible smoky flavor weeks or even months down the line.
For shorter storage, you can easily freeze sliced or shredded smoked turkey in a high-quality freezer bag. When stored this way, it will maintain its quality for up to 2 weeks. This is great for a quick solution, but if you’re looking for long-term preservation and to prevent freezer burn, we highly recommend a more robust method.
To keep your smoked turkey perfectly fresh for 1-2 months, or even longer, investing in a Food Saver vacuum sealing system is an absolute game-changer. As Cade and I have discovered, it is truly the BEST. INVESTMENT. EVER. Vacuum sealing removes all air, preventing ice crystals and freezer burn, thereby preserving the turkey’s texture and flavor almost perfectly. Simply portion your cooled smoked turkey, vacuum seal it, and store it in the freezer for delicious enjoyment whenever you desire.
Reheating Smoked Turkey to Perfection
Properly reheating your leftover smoked turkey breast is key to maintaining its delicious flavor and tender texture. Avoid overcooking, which can quickly dry out poultry. Here are a couple of effective methods to bring your smoked turkey back to life:
- Oven Method: This is generally the preferred method for reheating larger portions or when you want to ensure even warmth without drying. Preheat your oven to 350 degrees F. Place the sliced or whole turkey breast in a casserole dish. To retain moisture, add a splash of chicken broth or water to the bottom of the dish, and then cover the dish tightly with aluminum foil. This creates a steaming effect within the oven, keeping the turkey moist. Heat only until the turkey is warmed through, typically 20-30 minutes, or until an internal temperature of 140-165 degrees F is reached for reheating. Be careful not to cook it further.
- Microwave Method: For smaller portions or when you’re short on time, the microwave can be used. Place the turkey slices on a microwave-safe plate. To prevent drying, sprinkle a tiny bit of water or broth over the turkey, and then loosely cover it with a damp paper towel. Heat in short intervals (30-60 seconds), checking frequently until warmed through. This method is quick but requires close attention to avoid rubbery or dry turkey.
No matter which method you choose, the goal is to gently warm the turkey without cooking it further. This way, you can enjoy your delicious apple pecan smoked turkey breast as if it were freshly made!
Elevate your Thanksgiving feast or any special gathering by bringing this incredibly mouth-watering apple pecan smoked turkey breast recipe to your table. Its deep, complex flavors and unmatched juiciness are sure to impress even the most discerning palates.
More Thanksgiving Recipes You’ll Love:
Beyond our spectacular smoked turkey, we have a bounty of recipes perfect for your holiday spread. Explore these delicious options to complete your festive menu:
- Easy Apple Dumplings with Sprite
- Healthy Herb Veggie Dip
- Garlic Honey Mustard Ham
- 5 Minute Reese’s Snack Mix
- The Best Potato Rolls
- Homemade French Silk Pie
- No Bake Pumpkin Pie with Gingersnap Crust
- Sweet Potato Casserole
- The Best Prime Rib
Apple Pecan Smoked Turkey Breast
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Ingredients
For the Smoker
- Pecan Pellets, or chips
- Tin Pan
For the Brine
- 1/2 Cup Maple Syrup
- 1/4 Cup Brown Sugar
- 1 Cup Kosher Salt
- 4 Cups Apple Juice, *see note
- 1 Cup Orange Juice
- 32 ounces Chicken Broth
- 1 teaspoon Smoked Paprika
- 6.5 lb Turkey Breast, bone in
For the Turkey Rub
- 3 Tablespoons Brown Sugar
- 1 ½ Tablespoons Smoked Paprika
- 2 teaspoons Ground Mustard
- 1 Tablespoon Kosher Salt
- 1 teaspoon Onion Powder
- 1 ½ teaspoons Garlic Powder
- 1 teaspoon Chipotle Chili Pepper Seasoning
- 1 teaspoon Pepper
- 1 ½ teaspoon Cumin
- 6 Tablespoons Butter, softened
- 3/4 Cup Pineapple Juice
- 3/4 Cup Water
For the Gravy
- 1-2 Tablespoon Cornstarch
- 1-2 Tablespoon Water
Instructions
For the Brine
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In a large pot, add the brine ingredients. Stir to combine.1/2 Cup Maple Syrup, 1/4 Cup Brown Sugar, 1 Cup Kosher Salt, 4 Cups Apple Juice, 1 Cup Orange Juice, 32 ounces Chicken Broth, 1 teaspoon Smoked Paprika
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Rinse the turkey breast thoroughly.6.5 lb Turkey Breast
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Place the turkey in the brine and put the lid on the pot. Refrigerate 10-12 hours or overnight.
For the Smoker
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Remove the turkey from the brine, discarding all liquid and pat the turkey completely dry.
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In a bowl, combine the spice ingredients and stir to mix.3 Tablespoons Brown Sugar, 1 ½ Tablespoons Smoked Paprika, 2 teaspoons Ground Mustard, 1 Tablespoon Kosher Salt, 1 teaspoon Onion Powder, 1 ½ teaspoons Garlic Powder, 1 teaspoon Chipotle Chili Pepper Seasoning, 1 teaspoon Pepper, 1 ½ teaspoon Cumin
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Add the butter and stir again.6 Tablespoons Butter
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Rub the mixture all over under and over the skin of the turkey.
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Heat a Traeger Smoker to 300 degrees F with pecan pellets or chips.Pecan Pellets
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Place the pineapple juice and water in a tin pan under the rack in the smoker.3/4 Cup Pineapple Juice, 3/4 Cup Water
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Put the turkey, breast side down, on the smoker rack and close the lid.
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Smoke for 3 to 3 ½ hours depending on your smoker.
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Remove the turkey to rest for 20 minutes under tented foil, reserving the drippings in the tin pan.Tin Pan
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Slice the turkey and serve with gravy.
For the Gravy
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Pour the drippings into a Gravy Fat Separator .
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Heat a skillet to medium high heat and pour off the drippings, avoiding too much fat.
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Whisk together the cornstarch and water and as the drippings begin to simmer, whisk in the cornstarch slurry.1-2 Tablespoon Cornstarch, 1-2 Tablespoon Water
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Continue to whisk as the gravy thickens and serve immediately.
Turkey Basics
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A frozen turkey will need thaw 24 hours per every 5 pounds.
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Turkey will need to smoke for 25-30 minutes per pound.
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Safe internal temperature for a turkey is 165 degrees F in the breast.
Turkey Timeline
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Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)
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Brine: 10-12 hours (Wednesday evening – Thursday morning)
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Turkey smokes: 3-3.5 hours
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Turkey rests: 20 minutes
Recipe Notes
Smoked turkey can be frozen for up to 3 months when properly sealed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.