“Slow, smoky, and seasoned with soul — the taste of home across the South.”
🌍 Cultural Note
Southern families have passed down the art of smoking turkey for generations. It’s more than flavor — it’s community, patience, and love shared under the same sky where the smoke rises.
Ingredients
- 1 whole turkey (12–14 lbs)
- ½ cup kosher salt
- ¼ cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp dried thyme
- ½ cup melted butter
- 1 gallon water (for brine)
- 2 bay leaves
- Wood chips (hickory or applewood)
Instructions
- Brine the Turkey:
Combine water, salt, sugar, and bay leaves. Submerge the turkey and refrigerate overnight. - Season:
Mix paprika, garlic powder, cayenne, onion powder, thyme, and melted butter into a rub. Pat turkey dry and coat thoroughly. - Smoke or Roast:
- Smoker: Cook at 225°F (107°C) for 6–8 hours, basting every hour.
- Oven Alternative: Roast at 325°F (163°C), brushing with butter and smoked paprika every 45 minutes.
- Rest & Serve:
Let rest for 20 minutes before carving.
Serve With: Collard greens, cornbread, and candied yams.