Tuffy Stone knows that a great smoked turkey doesn’t happen by accident. This recipe calls for a bit of planning, but the results speak for themselves: beautifully burnished skin, deep layers of smoky flavor, and meat so juicy it practically carves itself.
Stir the salt and sugar with 1 gallon of water in a large bowl or container until mostly dissolved. Add the remaining brine ingredients. Cover and refrigerate for 1–2 days to let the flavors meld.
Place the turkey in a large food-safe container. Strain the chilled brine over the turkey, making sure it’s completely submerged. Cover and refrigerate for 12–14 hours (see recipe tips).
Remove the turkey from the brine and pat dry with paper towels. For crispier skin, refrigerate the turkey uncovered for 6–12 hours.
In a small bowl, combine the butter with 3 tbsp of the rub until smooth.
Gently separate the skin from the breast and legs with your fingers, being careful not to tear it. Rub the compound butter under the skin and over the exterior of the bird.
Tuck the wings underneath the bird and tie the legs together with kitchen twine. Lightly dust the entire turkey with the rub. Let the turkey sit at room temperature for 30 minutes while you prepare the grill.
Prepare the grill for Indirect, Low & Slow cooking at 275°F using the snake method. Place a foil drip pan filled halfway with water in the center of the charcoal grate. Line the perimeter with two rows of briquettes, stacking a second row on top. Add wood chunks near the beginning of the snake. Light with 8–10 lit briquettes. Adjust the vents to maintain 275°F.
Prepare the grill for Indirect, Low & Slow cooking at 275°F. Remove grates from the indirect side and place a foil drip pan filled with 4 cups of water over the flavorizer bars. Replace grates. Preheat for 15 minutes and brush grates clean.
Set the grill to 275°F. Preheat for 15 minutes and brush the grates clean.
Place the turkey, breast-side up, over the drip pan. Close the lid and cook, spraying the turkey with pineapple juice after the 1st hour, and every 30 minutes after that.
Place the turkey, breast-side up, over the drip pan. Close the lid and cook, spraying the turkey with pineapple juice after the 1st hour, and every 30 minutes after that.
Place the turkey, breast-side up, on the grill. Close the lid and cook, spraying the turkey with pineapple juice after the 1st hour, and every 30 minutes after that.
Cook until the thickest part of the breast reaches 155°F and the thickest part of the thigh reaches 165°F. This will take about 20–25 minutes per pound.
Remove the turkey and let rest for 1 hour before carving.
Recipe Tips
If you don’t have a large enough container for your turkey, you can use can purchase a brine bag specifically for the purpose of containing a whole turkey. To save space in your refrigerator, place the brining turkey in a cooler with plenty of ice.
