Part 1: Brining the Turkey (Optional, but Highly Recommended)

1. 1. Prepare the Brine: In a large stockpot or food-safe bucket (large enough to hold the turkey and brine), combine 1 gallon of water, 1 cup kosher salt, and ½ cup sugar. Heat over medium heat, stirring until salt and sugar are completely dissolved. Remove from heat.

1. 1. Add Brine Flavorings (Optional): If using, add smashed garlic cloves, bay leaves, peppercorns, juniper berries, and orange or lemon slices to the brine.

1. 1. Cool the Brine Completely: Allow the brine to cool completely to room temperature, and then chill it in the refrigerator until ice-cold. Crucially, never add the turkey to warm brine.

1. 1. Submerge the Turkey: Carefully place the turkey into the cold brine, ensuring it is fully submerged. You may need to weigh it down with a plate or clean weight.

1. 1. Brine in Refrigerator: Refrigerate the turkey in the brine for 12-24 hours. Do not brine for longer than 24 hours as it can make the turkey too salty and alter the texture negatively.

Part 2: Preparing the Herb and Garlic Butter

1. 1. Soften Butter: Ensure the butter is softened to room temperature.

1. 1. Combine Ingredients: In a medium bowl, combine the softened butter, minced garlic, finely chopped fresh rosemary, thyme, sage, parsley, lemon zest, salt, and black pepper.

1. 1. Mix Thoroughly: Use a fork or spatula to thoroughly mix all ingredients until the herbs and garlic are evenly distributed throughout the butter and the mixture is well combined.

1. 1. Set Aside: Set the herb and garlic butter aside at room temperature until ready to use. It should remain soft and spreadable.

Part 3: Preparing the Turkey for Smoking

1. 1. Remove Turkey from Brine: Remove the turkey from the brine after the brining time is complete. Discard the brine.

1. 1. Rinse Turkey (Optional): Some cooks prefer to rinse the brined turkey under cold water to remove excess surface salt. If you do rinse, pat the turkey very thoroughly dry afterward. Other cooks prefer not to rinse to retain the surface seasoning. Personal preference.

1. 1. Pat Turkey Dry: Pat the turkey very thoroughly dry inside and out with paper towels. This is crucial for crispy skin. Moisture is the enemy of crispy skin in smoking.

1. 1. Position Turkey: Place the turkey breast-side up on a roasting rack set inside a baking sheet. This allows for air circulation and easier handling.

1. 1. Apply Herb and Garlic Butter: Generously rub the herb and garlic butter all over the outside of the turkey skin. Try to get some butter under the skin of the breast and thighs as well for extra flavor and moisture. Use your fingers to gently separate the skin from the meat in these areas and slip butter underneath.

1. 1. Optional: Season Inside Cavity: You can lightly season the inside cavity of the turkey with salt, pepper, and any remaining fresh herbs or aromatics like onion or citrus wedges, if desired. This is less critical than the butter rub on the outside.

1. 1. Lightly Oil Skin: Lightly brush the turkey skin with vegetable or canola oil. This helps promote browning and crisping during smoking.

Part 4: Smoking the Turkey

1. 1. Prepare Smoker: Prepare your smoker according to the manufacturer’s instructions. Preheat the smoker to a consistent temperature of 225-250°F (107-121°C). This low and slow temperature is ideal for smoking turkey, ensuring juicy meat and flavorful smoke infusion.

1. 1. Add Wood Chips/Chunks: Add your chosen wood chips or chunks to the smoker according to your smoker’s instructions. Maintain a consistent smoke throughout the initial part of the smoking process (about the first 2-3 hours).

1. 1. Place Turkey in Smoker: Place the turkey (on the roasting rack and baking sheet) directly onto the smoker grates.

1. 1. Smoke and Baste: Smoke the turkey for approximately 4-6 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the breast reaches 160°F (71°C). Use a reliable meat thermometer to monitor the internal temperature.

      • • Basting: Baste the turkey with any remaining herb and garlic butter every hour or so during the smoking process. This adds moisture and flavor and helps keep the skin from drying out. If you run out of herb butter, you can baste with melted unsalted butter or pan drippings (if any accumulate in the baking sheet).

1. 1. Monitor Temperature: Maintain a consistent smoker temperature throughout the smoking process. Use a smoker thermometer to monitor both the smoker temperature and the internal temperature of the turkey.

1. 1. Crisp Skin (Optional): If the turkey is cooked through but the skin is not as crispy as desired, you can increase the smoker temperature to 350-375°F (175-190°C) for the last 15-20 minutes of cooking. Watch carefully to prevent burning. Alternatively, you can finish crisping the skin under a broiler in your oven for a few minutes (again, watch carefully).

Part 5: Resting and Carving

1. 1. Check for Doneness: Ensure the turkey has reached the safe internal temperatures (165°F in the thigh, 160°F in the breast).

1. 1. Remove from Smoker: Carefully remove the smoked turkey from the smoker.

1. 1. Rest the Turkey: Tent the turkey loosely with foil and let it rest for at least 30 minutes, and ideally up to an hour, before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and moist turkey. Do not skip resting!

1. 1. Carve and Serve: Carve the smoked turkey and serve immediately. Enjoy the incredible smoky flavor and herb-infused goodness!