Smoked Peppercorn-Encrusted Heritage Turkey
recipe

Smoked Peppercorn-Encrusted Heritage Turkey

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Ingredients

Serves 10-12
Turkey
1
15-20 pound fresh turkey
 
Sweet & Savory Brine
 
Blackened Peppercorn Rub
 
Turkey Cavity Aromatics
 
Turkey Stock Beer Basting Spray
2
cups apple wood chunks
2
cups hickory wood chunks
Sweet & Savory Brine
2
gallons water
1
gallon chicken stock
1 1/2
cup kosher salt
1
cup brown sugar
1/2
garlic clove head, smashed
1
handful fresh rosemary sprigs
1
handful fresh thyme sprigs
1
handful fresh basil
1
handful whole peppercorns
Black Peppercorn Herb Rub
1/2
cup olive oil
1
cup black peppercorn
1/4
cup kosher salt
2
tablespoons garlic powder
1
tablespoon chili powder
1
tablespoon paprika
1
tablespoon onion powder
1/2
teaspoon cayenne pepper
Cavity Aromatics
1
small red onion, quartered
1
apple, chopped
4-6
garlic cloves, smashed
1
piece ginger root, peeled and chopped
1
orange, peeled and chopped
1
handful fresh basil
1
handful fresh thyme sprigs
1
handful fresh rosemary sprigs
Beer Basting Spray
2
cups turkey stock
1
12 ounce lager beer
1/2
cup olive oil

Ingredient Tips

Turkey
We suggest purchasing 1.5 pounds of turkey per guest. This will include the turkey's total weight, not just its meat. At this volume, you’ll have enough to feed all parties.
Turkey stock
Can substitute with low or no-sodium chicken stock.
Beer Basting Spray
Can substitute chicken stock for turkey stock.

Directions

1-5 Days for Defrost, 1-2 Days for Brine, 1 Hour for Prep, 3-4 Hours for Cook, 30 Minutes for Rest
1

Prepare brine two days before smoking turkey. In a large stock pot, bring all ingredients to a boil and stir until salt and sugar dissolve. Remove from heat and let cool until room temperature.

2

Submerge whole, uncooked turkey in brine, place in pot, cover with lid and refrigerate 24 to 48 hours.

3

3 hours before smoking, rinse turkey exterior and cavity. Pat dry with paper towel and discard brine.

4

Tightly wrap the turkey in plastic wrap let rest at temperature. Meanwhile, make the rub, aromatics and spray.

Hot Tip: The turkey should rest for about 3 ours.
5

Combine all herb rub ingredients in food processor and pulse until combined.

6

Prepare cavity aromatics as directed.

7

Combine all beer baste ingredients in spray bottle and mix.

Hot Tip: Mix before every basting spray.
8

Remove turkey from plastic wrap 20 minutes before smoking and liberally apply Fresh Herb Rub to exterior skin and  interior cavity. Stuff cavity with aromatics, tie rear legs together with kitchen string and tuck wings under its thighs.

9

Fill smoke chamber with apple and hickory wood chunks and pre-heat smoker to 275°F.

Hot Tip: Pre-heating should take 15-20 minutes.
10

Put turkey in the smoker and baste periodically with the beer basting spray.

Hot Tip: For every time the smoke chamber is opened, add 15-20 minutes to the cook time. If basting, do so quickly, as longer cook times produce dry, flavorless turkey.
11

Insert thermometer into thickest part of turkey thigh and remove turkey from smoker when internal temperature reaches 160°F. Put turkey on cutting board and tent with foil.

12

Rest turkey for 15-20 minutes. Discard cavity aromatics and carve.

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  • Brett | Nov 15, 2017

    I did this recipe but was having trouble getting the smoker to stay at such a high heat since it’s so windy outside and cold, and l have no way to block the heat. So i smoked it at 230-235 for about 9 hours for a 15 pound bird and the internal temp was 165 when i took it out, and it turned out great!!

    This was Helpful (0)
  • Brett | Nov 15, 2017

    I meant to say had no way to block the wind not heat !!

    This was Helpful (0)
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