I love Thanksgiving! I love the prepping, the food, the family time, its one of my favorite holidays! On the day of Thanksgiving you can always find me in the kitchen with family pouring the champagne, playing the music and over the years we have perfected a few dishes that I really love to share for your Thanksgiving meal, Charlie’s Smoked Turkey is one of them! We started this tradition a few years ago and it has quickly become a family favorite, if you are not a turkey person, this recipe will surely change your mind.
Charlie’s Smoked Turkey
Smoked Turkey Ingredients
- 1 whole Turkey ( Ours is generally 16-18 lbs.).
- Prepared brine (We recommend The Pioneer Woman’s, Maple Whiskey Brine).
- 2 sticks softened salted butter
- 2 cups fresh chopped herbs (Rosemary, Sage, Parsley)
- Salt & Pepper to taste
- Apple & Cherry wood chips
- Smoker (We use a Weber Bullet)
Twenty four hours prior to smoking turkey, clean turkey, removing insides, and prepare the brine according to instructions. Have turkey sit in the brine for 16-24 hours in the refrigerator.
Combine softened butter and chopped herbs to create an herb butter. Wrap butter in plastic wrap to create a butter “log” and allow to sit in the fridge until firm.
After 24 hours remove the turkey from brine, and pat dry. Cut herb butter into cylinders and place under the skin of the turkey, evenly distributing over the entire bird.
Season bird thoroughly with salt and pepper.
Place turkey in smoker and smoke until it reaches 165 degrees, approximately 6-8 hours. Enjoy with Pressley Vineyards Pinot Noir.