Cherry Wood Smoked Turkey

November 15, 2011 / By Foodland

Cherry Wood Smoked Turkey

A juicy and flavorful way to prepare your next Thanksgiving Day turkey!
Course Dinner, Main Course
Cuisine Turkey
Servings 1 Turkey


  • 1 cup kosher salt
  • 1 cup sugar
  • 2 gallons water
  • 12 whole peppercorns
  • 5 bay leaves
  • 5 fresh thyme or 2 Tbs dried thyme
  • 1 16-18 pound turkey, defrosted
  • Cherry, Apple or Hickory Wood chips as needed


  1. Combine the salt, sugar, peppercorns, bay leaves and thyme with 1 gallon of hot tap water. When the salt and sugar have dissolved, add in one gallon of cold tap water.
  2. Place a thick garbage bag in a large cooler and pour the cool brine into it. Place the turkey in the brine solution. Tie the bag up. Cover with ice.
  3. Brine for 2 days. Check to make sure there is always ice covering the bag during the 2 days.
  4. Remove the turkey from the brine and pat it dry. Allow the turkey to sit in a cool area to let the skin dry.
  5. Prepare a smoker for smoking according to manufacturer instructions.
  6. Rub the turkey with olive oil and place in the smoker. Begin adding in wood chips that have been soaked in water or apple juice.
  7. Continue to smoke, maintaining a 300 degree temperature for approximately 2 hours. Remove from the smoker at that point. The turkey should be evenly brown.
  8. Check the temperature of the turkey with a meat thermometer for a temperature of 165 degrees Fahrenheit. If you need to, you can finish the turkey in the oven at 350 degrees.
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