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 developed and reviewed.

A whole turkey brined in citrus and fresh herbs, then smoked low and slow for juicy, flavorful meat with a crisp skin. This American-inspired barbecue recipe, ready in about 380 minutes, pairs whole turkey, water, 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 "Plan a meal with the AI" 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

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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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