Ingredients
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1 whole turkey (12–16 lbs.)
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½ cup kosher salt
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½ cup brown sugar
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2 gallons water (for brine)
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1 tablespoon black peppercorns
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2 bay leaves
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 stick unsalted butter (melted)
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2 tablespoons olive oil
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2 tablespoons poultry seasoning
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Optional: sliced oranges, onions, and fresh herbs (thyme, rosemary, sage)
Brine (24 hours before smoking)
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In a large stockpot, mix water, salt, sugar, peppercorns, and bay leaves. Heat until dissolved, then cool completely.
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Submerge turkey in brine for 12–24 hours, refrigerated or on ice.
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Rinse and pat dry the bird before smoking.
Prep
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Coat the turkey with olive oil or melted butter.
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Season generously inside and out with poultry seasoning, garlic powder, and onion powder.
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Optional: Stuff cavity with orange slices, onion quarters, and herbs for aromatic steam.
Smoking
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Smoker Temperature: 250–275°F
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Wood: Use hickory, apple, or pecan for classic Thanksgiving flavor.
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Cook Time: ~30–35 minutes per pound (a 14-lb turkey will take about 7 hours).
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Internal Temp: 165°F in the breast, 175°F in the thigh.
Tips for Lang-style offset smokers:
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Start your fire with seasoned wood, let it burn to clean blue smoke before adding the turkey.
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Place the turkey on the cool side of the pit (away from direct flame).
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Baste every hour with butter or pan drippings.
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Rotate halfway through for even cooking.
Print Recipe: Smoked_Turkey_Recipe_Lang_Smoker_Style
https://langbbqsmokers.com/lang-thanksgiving-receipts-and-guide/