The Godfather’s Smoked Turkey recipe is the only smoked turkey recipe you’ll need! In fact, the turkey brine is so good, this is still the best turkey you’ll ever try even if you roast it in the oven.
I’m not quite sure how to introduce this recipe. Maybe I can start with the story of how, years ago the Godfather – well before he was the Godfather – set out to create a smoked turkey. He wanted an amazing turkey without a deep fryer or running our not-so-awesome-at-the-time base housing oven.
Or maybe I could talk about how my father-in-law (a former butcher) fell in love with this recipe so much it that he created his own variation. This is how he now makes turkey.
I could take you to our kitchen in California one year where we had a Thanksgiving party with friends. After a HUGE meal, we find two of our guests grabbing turkey leftovers, jostling each other for space to squeeze in one more bite over the kitchen sink.
My mother “doesn’t eat breast meat” because it’s too dry. She told my husband she thought the breast meat from this turkey was dark meat. It was so juicy and flavorful.
Or I could simply post a picture of Dolce, prancing around with excitement “guarding” the grill while the turkey cooks. Later waiting in excited anticipation by the table for the soft-hearted to give her treats.
I really can’t pick a story though. They all sort of jumble together like snapshots in a slideshow over the years he’s been making this recipe. And maybe that’s what really makes it such a great recipe.
The secret is in the brine, prepared a day before smoking the turkey. It’s so incredibly flavorful, we haven’t used gravy or any additional seasonings. I hope you’ll give this brine recipe a try, and smoke the bird if you can. I promise it will be one of the most incredible turkeys you’ve ever had.
The Godfather wrote up the recipe below for you. We both hope you’ll enjoy this easy smoked turkey recipe this holiday season. <3
As the holidays approach, families start craving those timeless flavors and traditions centered around a mouthwatering roasted turkey. For an extra touch of wood-fired flavor, mesquite smoking takes the classic holiday bird to new levels of deliciousness. Let’s discover how mesquite smoked turkey can upgrade your next Thanksgiving or holiday spread.
An Intriguing Flavor Twist for Turkey
Smoking remains one of the most effective ways to infuse rich savory flavor into meats. The mesquite wood imparts a mildly sweet nutty taste that beautifully complements turkey. Going beyond oven roasting alone, the smoking process tenderizes the meat and seals in plenty of juicy moisture too.
You’ll find mesquite smoked turkey on the menus of many barbecue restaurants for good reason. The pairing works so incredibly well. Now you can replicate that tasty wood-smoked flavor at home with surprisingly little effort.
Mastering the Mesquite Smoking Method
Smoking a turkey requires a bit more time and technique than regular roasting But don’t let that intimidate you – with a few insider tips, you’ll turn out amazing mesquite smoked turkey on your first try
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Allow enough time. Plan for around 15-20 minutes of smoking time per pound. A typical 15 lb turkey will need 4-5 hours.
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Brine is key. Soak the turkey in a saltwater brine overnight before smoking to deeply season the meat and ensure juiciness.
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Keep it low and slow. Maintain a steady temperature between 225-250°F throughout the smoking time for the best results.
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Use a water pan Having a water pan in the smoker provides moisture to keep the turkey from drying out.
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Check doneness. Cook to an internal temperature of 165°F in the thickest part of the breast and thigh.
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Let it rest. As with roasting, always allow the smoked turkey to rest for 15-20 minutes before carving.
Tips for Maximizing Flavor and Tenderness
Beyond the basic smoking method, small tweaks during prep and cooking can take your mesquite smoked turkey from great to phenomenal:
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Brine with bold flavors like garlic, citrus, or Cajun seasoning. This adds extra zing.
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Inject the marinade into the turkey with an injection syringe for the juiciest, most flavorful meat.
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Rub the skin with oil or butter and seasonings pre-smoking for crispy skin.
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Use an herb butter injected under the skin or placed inside the cavity to keep turkey extra moist.
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Spritz or mist the turkey with apple juice or broth while smoking for enhanced juiciness.
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Let the turkey rest before slicing – the longer you wait, the more tender and juicy it becomes.
Choosing the Right Turkey for Smoking
You can smoke any turkey, but for the best results, look for:
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Smaller birds (12-16 lbs). Larger birds are harder to smoke evenly.
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Fresh (unfrozen) turkeys. Thawed birds sometimes lose juices.
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Heritage breed turkeys like Bourbon Red. They have more fat for flavor and moisture.
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Higher quality, organic birds. Their diets make the meat more flavorful.
Recipe Inspiration: Signature Mesquite Smoked Turkey
If you’re sold on savoring mesquite smoked turkey for your next occasion, give this highly-rated recipe a try:
Brine
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- Herbs and spices
Turkey
- 12-15 lb whole turkey
- Olive oil
- Favorite rub or seasoning
Smoking
- Mesquite wood chunks
- 225°F temperature
- Water pan
- Wood chips for extra smoke
Serving
- Let rest 30 minutes before slicing
- Carve turkey and serve immediately
The ideal blend of sweet and savory flavors, this turkey comes out tender, juicy, and full of that incredible mesquite smoke essence. Pair it with your favorite holiday sides and get ready for rave reviews.
Enjoying Leftovers: Creative Ways to Use Smoked Turkey
A smoked turkey this delicious won’t go to waste. You’ll look forward to leftovers with these fun ideas:
- Smoked turkey casseroles or pot pies
- Turkey salad sandwiches with cranberry sauce
- Tacos with smoked turkey, avocado, and lime
- Turkey hash for breakfast with eggs and veggies
- Turkey tetrazzini or enchiladas for dinner
- Hearty turkey chili or soup for chilly days
With endless possibilities for leftovers, mesquite smoked turkey is the gift that keeps on giving. A little creativity stretches it into easy meals all week long after the main event.
Make Your Holiday Feast Memorable with Mesquite Smoked Turkey
This Thanksgiving and holiday season, take your centerpiece bird to the next level with mouthwatering mesquite smoked turkey. The smoky, succulent meat will be the star of your table – and the talk of all your guests. Once you master the smoking method, you may never oven roast plain turkey again!
Here are some key points to remember about mesquite smoked turkey:
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Mesquite wood adds sweet, nutty smoked flavor that complements turkey beautifully.
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Brining, seasoning, and injecting marinade enhances the flavor and juiciness.
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Low, slow smoking for 15-20 minutes per pound yields the best results.
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Letting the turkey rest before carving maximizes its tenderness.
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Leftover smoked turkey can be used in many creative recipes.
With this complete guide, you have all the secrets to preparing your best mesquite smoked turkey yet. Get ready for a new signature holiday dish!
The Godfather’s Turkey RecipeYield:
The Godfathers Smoked Turkey – Perfected over more than a decade, the brine recipe and smoking process for our Thanksgiving turkey results in a juicy, flavorful bird everyone loves. You may also use the brine for a roasted bird if you dont have a grill to smoke.
- 3/4 cups kosher salt
- 1 cup Kentucky bourbon
- 1 cup orange juice, no pulp
- 1/2 cup brown sugar
- 1/4 cup garlic powder
- 2 tbsp ground black pepper
- 2 tbsp paprika
- 1 tbsp ground ginger
- 1 lbs turkey, 10 to 14
- 1 quart of wood chips, preferably mesquite
- 2 disposable aluminum trays
- 1 box of aluminum foil
- 1 tbsp olive oil
- 1 charcoal grill, large enough to hold the turkey and aluminum tray side-by-side
- In a small pot with water, add the kosher salt. Heat and stir the water in the pot until the salt dissolves. Allow the water in the pot to cool.
- Using a 12-quart (three-gallon) bucket, place all ingredients except for the turkey.
- Pour the salt and water mixture from the pot, and add enough water so that you are able to stir and mix the placed ingredients. Not all ingredients will dissolve in the water throughout the brine process.
- Ensure the turkey is thawed and all gizzards are removed. Place the turkey in the bucket breast-side down.
- Continue filling the bucket with water. The turkey does not have to be completely submerged, but the brine must be able to flow through the turkeys cavity.
- Place the bucket in the refrigerator and let it rest for 24 hours.
- Set up the grill by placing the wood chips in the aluminum tray. If you dont have mesquite wood chips, pour 1 shot of bourbon over the wood chips. Fill enough water in the aluminum tray so that most if not all the wood chips float.
- Select the side the charcoal will lie directly under the side the turkey will be sitting on. To force the convection, the side where the aluminum tray will sit must not have any charcoal under it. Ensure the distance between the charcoal sits as low as possible to have the greatest distance possible below the grill. Ensure all vents are no more than half-closed.
- Place the aluminum tray on the grill and light the charcoal.
- Once lit, lift the turkey out of the bucket and place it breast-side up on the grill. Immediately brush the turkey skin with the olive oil to get the crisp brown color.
- Close the lid on the grill. Check on the turkey after one hour. Add more charcoal as needed. Add more water to the aluminum tray if needed.
- After two hours, check with a meat thermometer to see if the turkeys temperature is at least 165 degrees Fahrenheit. Once it is at least that temperature, remove the turkey from the grill.
- Immediately place the turkey in the second aluminum tray and cover with foil. Let it rest for 30 minutes.
- Remove the foil cover and enjoy.
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Mesquite Smoked Turkey
FAQ
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