Smoked Whole Turkey with Citrus and Herb Brine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A whole turkey brined in citrus and fresh herbs, then smoked low and slow for juicy, flavorful meat with a crisp skin. This American barbecue recipe, ready in about 380 minutes, pairs whole turkey, water, and kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 10 American cuisine 350 cal/serving
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Ingredients

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

  1. Step 1: In a large pot, combine 1 gallon water, 3/4 cup kosher salt, 1/2 cup brown sugar, 1 cup orange juice, 2 sliced lemons, 4 rosemary sprigs, 6 thyme sprigs, 1 tbsp black peppercorns, and 6 smashed garlic cloves. Stir until salt and sugar dissolve, then chill brine completely in refrigerator.
  2. Step 2: Submerge the 12 lb whole turkey in the chilled brine, cover, and refrigerate for 12 to 16 hours to deeply flavor and tenderize.
  3. Step 3: Remove turkey from brine and pat dry thoroughly with paper towels. Rub skin evenly with 1/4 cup olive oil and 2 tsp black pepper.
  4. Step 4: Preheat smoker to 225°F using a mild wood like apple or cherry. Place turkey breast-side up on the smoker grate and smoke for approximately 5 to 6 hours, or until internal temperature reaches 165°F in the thickest part of the breast.
  5. Step 5: Let the turkey rest for 20 minutes before carving to allow juices to redistribute.

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