Juicy, smoky, and crisped to perfection — this smoked turkey is everything a holiday bird should be. Tender, flavorful, and kissed with just the right amount of smoke — it’s turkey done right.

• 1 whole turkey (12–18 lbs), thawed
• HowToBBQRight Ultimate Brine Kit
  • OR
    • 1 bottle Malcom’s Bird Brine
    • 1 bottle Killer Hogs AP Seasoning
    • 1 bottle Malcom’s King Craw Cajun Seasoning
    • Meat Bag
• Water (enough to completely submerge turkey)
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 apple, quartered
• 3 cloves garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

Instructions

1. Brine the Turkey
   1. Mix one bottle of Bird Brine with 1 gallon of water until dissolved. Place the turkey in a large brining bag or container and pour the brine mixture over the bird. Add enough cold water to completely submerge.
   2. Seal the bag (or cover the container) and refrigerate for 24 hours. For larger turkeys (over 16 lbs), brine up to 48 hours.
2. Dry and Prep
   1. Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels—this is key to getting crispy skin.
3. Stuff the Cavity
   1. Place the celery, onion, apple and garlic (use whatever aromatics you like) inside the cavity.
   2. Tie the legs together and tuck the wing tips underneath so the turkey cooks evenly.
4. Oil and Season
   1. Lightly coat the entire surface of the turkey with cooking spray or oil.
   2. Season the backside first with a medium coat of Killer Hogs AP Seasoning, followed by a medium coat of Malcom’s King Craw Cajun Seasoning.
   3. Flip the turkey onto a rack and repeat on the top side with the same layers of seasoning.
5. Smoke the Turkey
   1. Preheat your smoker or grill to 275°F using pecan pellets (or your preferred wood).
   2. Place the turkey on the pit, centered for even airflow, and cook until the internal temperature in the deepest part of the breast reaches 160°F.
6. Rest and Serve
   1. Remove the turkey from the smoker and rest for 20 minutes. The internal temperature will carry over to about 165°F in the breast and 175°F in the dark meat.