Smoked Turkey Poss Dup

Overnight Smoked Turkey

This smoked turkey gets the low-and-slow overnight treatment, yielding meat that’s unbelievably juicy and gently smoke-scented without a proper outdoor smoker. Twelve pounds of whole turkey goes into a covered roasting pan with white wine, onion, garlic, a tablespoon of liquid smoke, and a rub of mint and parsley. Slow-cooking at low heat for 8 hours or more is the whole secret.

Liquid smoke catches flak from barbecue purists but it delivers authentic hickory-smoked flavor when you don’t have a smoker or the time to tend one. A single tablespoon is enough to give a full turkey that characteristic pink smoke ring around the outer meat.

White wine in the braising liquid is the Cajun touch. As the turkey cooks overnight, the wine reduces into an intensely savory jus at the bottom of the pan, which is the gravy base you didn’t know you had.

The mint and parsley combination is unexpected but fits beautifully. Mint’s cooling edge cuts through the richness of the dark turkey meat, while parsley keeps things fresh and grassy.

Chef Tips

• Cover the pan tightly with foil or a heavy lid to trap steam and create a self-basting effect; an uncovered pan over 8 hours will dry out the breast.
• Place the turkey on a rack inside the pan so the bottom doesn’t stew in its own juice; you want moist steam, not boiled meat.
• Cook at a true low temperature, around 225°F (110°C), for overnight roasting; higher will overcook by morning.
• Let the turkey rest for at least 30 minutes before carving; this is non-negotiable for juicy slices.
• Skim the pan drippings and whisk with a flour slurry for instant homemade gravy.

Variations

• Replace liquid smoke with a day on an actual smoker if you have one; the flavor will be deeper and more authentic.
• Add a cup of bourbon in place of part of the wine for a smokier, sweeter Southern twist.
• Stuff the cavity with halved lemons and fresh thyme for brighter, more herbaceous meat.