Kansas City Style Traditional Smoked Turkey
This Kansas City-style smoked turkey brings a bold barbecue twist to the holiday table. Brined with Revolution Barbecue’s Bird Brine, this turkey stays tender and juicy, locking in flavors that go beyond your average roast. A generous coating of our Kansas City BBQ Rub gives the bird that signature sweet-and-smoky crust, adding a caramelized kick to each bite. Smoked over cherry or pecan wood, the turkey absorbs a subtle sweetness that complements the spices perfectly. This recipe transforms a holiday classic into a BBQ masterpiece, making it a standout centerpiece for Thanksgiving or any family gathering.
Holiday Bird with a BBQ Twist: Kansas City Flavor Meets Thanksgiving Tradition
Glenn Connaughton
8
12 hours
4 hours
800
American
Main Dish
This smoked turkey showcases the essence of slow cooking and bold seasoning. The Revolution Barbecue Bird Brine ensures every bite is moist and well-seasoned, while our Kansas City BBQ Rub adds a beautiful mahogany color and a sweet, smoky depth to the skin. Smoking over cherry or pecan wood infuses the turkey with a subtle, fragrant flavor that complements the tender meat without overpowering it. This recipe creates a centerpiece that’s both classic and elevated—a turkey that captures the spirit of barbecue while delivering the comfort and nostalgia of a holiday feast.
Ingredients
1 whole turkey (12-14 pounds), thawed and giblets removed
1 bottle Revolution Barbecue Bird Brine
¼ cup Revolution Barbecue Kansas City BBQ Rub
1/4 cup melted unsalted butter or olive oil
Directions
- Prepare the Brine: Follow the instructions on the Revolution Barbecue Bird Brine bottle to create a flavorful brine solution. Submerge the turkey completely, cover, and refrigerate for 12 to 24 hours.
- Rinse and Dry: After brining, remove the turkey, rinse thoroughly under cold water, and pat it dry with paper towels. Let it rest at room temperature for 30 minutes while you preheat your smoker to 275°F.
- Season the Turkey: Brush the turkey all over with melted butter or olive oil, then coat generously with Revolution Barbecue Kansas City BBQ Rub, pressing the seasoning into the skin and any exposed meat.
- Smoke the Turkey: Place the turkey breast-side up on the smoker grates. Close the lid and smoke until the internal temperature reaches 165°F in the breast and 175°F in the thigh, usually 3 to 4 hours.
- Rest and Serve: Remove the turkey from the smoker, tent with foil, and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful turkey.
