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Pecan-Smoked Turkey

I love the sweet, nutty flavor that pecan wood chips give to a brined turkey. Use the grill or a smoker to bring out this marvelous flavor. —Wendy Gales, Jacksonville, Florida
  • Total Time
    Prep: 30 min. + marinating Grill: 2-1/2 hours + standing
  • Makes
    20 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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 170°-175°. Cover and let stand 20 minutes before carving.
Nutrition Facts
8 ounces cooked turkey: 588 calories, 31g fat (10g saturated fat), 254mg cholesterol, 267mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 72g protein.

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