Pecan-Smoked Turkey Recipe

Name: Pecan-Smoked Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cartons (32 ounces each) vegetable broth; 1 cup kosher salt; 6 bay leaves; 1 tablespoon each dried sage, thyme, savory and rosemary, crushed; 2 quarts cold water; 1 turkey (14 to 16 pounds); 2 turkey-size oven roasting bags; 4 cups soaked pecan wood chips; 1 small onion, finely chopped; 1/2 cup minced fresh parsley; 4 tablespoons butter, melted, divided; 3 tablespoons olive oil, divided; 2 tablespoons lemon juice; 12 fresh sage leaves, minced; 1 teaspoon pepper

Servings: persons

2 cartons (32 ounces each) vegetable broth
1 cup kosher salt
6 bay leaves
1 tablespoon each dried sage, thyme, savory and rosemary, crushed
2 quarts cold water
1 turkey (14 to 16 pounds)
2 turkey-size oven roasting bags
4 cups soaked pecan wood chips
1 small onion, finely chopped
1/2 cup minced fresh parsley
4 tablespoons butter, melted, divided
3 tablespoons olive oil, divided
2 tablespoons lemon juice
12 fresh sage leaves, minced
1 teaspoon pepper

1
In a 6-qt. stockpot, combine broth, salt, bay leaves and dried herbs. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
2
Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
3
Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. In a small bowl, mix onion, parsley, 2 tablespoons butter, 1 tablespoon oil, lemon juice, sage and pepper.
4
Remove turkey from brine; rinse and pat dry. Discard brine. With fingers, carefully loosen skin from turkey breast; rub herb mixture under the skin. In another bowl, mix remaining butter and oil; rub over outside of turkey. Tuck wings under turkey; tie drumsticks together.
5
Place turkey over drip pan, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0. Cover and let stand 20 minutes before carving.

2027

kcal

Calories

201

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cartons (32 ounces each) vegetable broth, 1 cup kosher salt, 6 bay leaves, 1 tablespoon each dried sage, thyme, savory and rosemary, crushed, and more.

Yes, Pecan-Smoked Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan-Smoked Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions