Skip to content

Pecan Smoked Turkey

  • 18 Servings
  • 2 hrs Prep Time
  • 6 hrs Total Time

Ingredients

For Dry Brine

  • 1/3 cup kosher salt
  • 1 tbsp. cracked black pepper

Serving Size 3 oz. cooked turkey
Amount Per Serving
Calories 210
Calories from fat 120
% Daily Value*
Total fat 14 g 22 %
Saturated fat 3.5 g 18 %
Trans fat
Cholesterol 85 mg 28 %
Sodium 690 mg 29 %
Total Carbohydrates 1 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 24 g
Vitamin A 6%
Calcium 2%
Vitamin C 0%
Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet.
  • Step 2

    Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.
  • Step 3

    Preheat smoker to 300°F.
  • Step 4

    Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika.
  • Step 5

    Smoke at 275-300°F for about 4 hours or until internal temperature reaches 170°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan. TIP: Pecan wood is a favorite because of its subtle flavor. Hickory can also be used.

Similar Recipes

View All

Hungry for More?

Sign up to get exclusive offers, recipes, and seasonal inspiration straight to your inbox.

Join Now