It’s the holidays and your holiday is not complete with this amazing Smoked Turkey! It’s so juicy, full of flavor and easy. Simply brine the turkey overnight, then add butter, seasoning and oil to the turkey and pop it on your smoker the next day. The result is the perfect smoked turkey for your Thanksgiving Dinner!
It’s turkey day and you need a turkey recipe. Am I right? Something that will be the star of the show next to your dinner rolls and apple pie. You need a bird that is full of flavor, juicy and easy to make so your holidays are stress-free. This smoked turkey is your answer!
It’s hands down the best turkey I’ve ever had. Plus, it makes amazing leftovers for sandwiches because of the smoked flavor of the turkey. This yummy smoked turkey recipe is a staple for us every holiday season. If you’ve got a pellet grill, then put it to good use with a yummy recipe like this one!
Smoking a turkey is a great way to add delicious smoky flavor while keeping the meat moist and tender. But first, brining is a key step that helps ensure your smoked turkey turns out juicy and packs a serious flavor punch. In this comprehensive guide, I’ll explain everything you need to know about brining and smoking a turkey for your next special occasion feast.
Why You Should Smoke a Brined Turkey
There are several great reasons to skip the traditional roasted turkey and go for a smoked brined bird instead:
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Unbeatable smoky flavor – The low and slow smoking process really allows the smoke to penetrate the meat for unparalleled depth of flavor Fruit woods like apple, cherry and maple pair beautifully with poultry
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Super moist and tender – Long, slow cooking gently breaks down connective tissues for succulent meat. Brining before smoking locks in even more moisture.
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Crispy skin – The smoke helps dry and crisp up the skin without overcooking the juicy meat underneath
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Freed up oven space – You can use your oven for all the sides and other dishes instead of just the turkey
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Lower risk – No concerns about burns, hot oil splatters or undercooked meat like you might have roasting or frying.
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Less hands-on work – Season it up, set the temperature and let the smoker do the work for you.
Why Brining is Essential Before Smoking Turkey
Brining works wonders to help a smoked turkey come out incredibly moist, tender and packed with well-seasoned flavor:
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Allows turkey to absorb moisture – The salt in the brine lightly seasons the meat while dissolving some proteins to allow the turkey to soak up flavored liquid.
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Makes meat more tender – Brining breaks down muscle fibers the same way marinating does.
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Infuses flavor – Not only does it help the turkey retain moisture, but brining also allows the meat to take on big flavor from aromatics in the solution.
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Keeps meat juicy – The extra moisture absorbed into the turkey during brining ensures it stays succulent even after hours of smoking.
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Enhances browning – The sugars and salt help promote golden browning and crispy skin.
How to Make a Simple Brine for Smoked Turkey
This easy brine formula works perfectly for getting a smoked turkey optimally seasoned, tender and moist:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 5 cloves garlic, crushed
- 2 bay leaves
- 10 peppercorns
- (Optional) citrus peels, fresh herbs or spices
Combine all the brine ingredients in a very large container until the salt and sugar fully dissolve. Submerge the thawed turkey completely in the brine. Use a plate to weigh it down if needed. Refrigerate 8-12 hours for a 12-15 lb turkey, turning halfway. Rinse well before smoking.
Step-by-Step Guide to Smoking a Brined Turkey
Follow these simple steps for foolproof results:
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Make the Brine – Mix up the brine 1-2 days before smoking. Brine the turkey 8-12 hours.
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Remove from Brine – Rinse the turkey well and pat dry. Let sit at room temperature 1 hour before smoking.
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Prepare Smoker – Fire up the smoker and bring to 225-250°F using fruit wood for
How long does it take to smoke a turkey?
I would recommend planning about 30 minutes per pound of turkey when you smoke it between 225 – 250 degrees F. The internal temperature of a turkey needs to be 165 degrees F in the thickest part of the thigh.
Please remember that if you live in a colder climate it will take longer than this so plan a little bit of extra time. We use an insulated blanket on our smoker and I highly recommend using one to keep the heat in. It will make a huge difference.
If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. The reason for this is because your turkey will be sitting in the food danger zone for far to long at a lower temperature. You can risk bacteria growing and spoiling your turkey before it’s finished. We don’t want that!
We have increased our temperature to 350 degrees F on the smoker and smoked a larger bird that way and it was great, but there wasn’t as much smoke flavor.
If you need to serve more people and want to cook turkey at a lower temp just grab multiple turkeys! Serving a small crowd? Check out our recipe for smoked turkey breast.
How to Smoke a Turkey
The night before you want to smoke your bird unwrap the thawed turkey and remove and parts like the neck, giblets etc. that might be in the cavity.
Grab a large food safe bucket and combine the hot water and salt. Stir this mixture until the salt is fully dissolved. Then mix in remaining ingredients for the brine.
Add the turkey to the brine mixture, seal the container and then place in the fridge overnight (8-12 hours). If the brine mixture does not cover the entire turkey, add more water/apple cider to the mixture.
Next prepare your smoker by heating it to 250 degrees Fahrenheit according to the manufacturer’s directions. We used cherry wood chips in our Traeger electric smoker.
The next day, remove the turkey from the brine mixture, rinse under cold water and pat the turkey dry with paper towels. Place in large foil roasting pan.
Grab a small bowl and mix together the ingredients for the rub. Gently lift the skin of the turkey up and rub the butter mixture under the skin. Then brush the outside of the turkey with olive oil. Season the cavity of the turkey with salt and pepper, to taste.
Put the turkey into the smoker and smoke for about 30 minutes per pound, or until an instant read thermometer reads 165 degrees Fahrenheit in the thickest part of the breast meat.
Remove your turkey from the smoker, then tent with foil and let rest for about 30 minutes. This will let the juices redistribute and give you that amazing juicy turkey!
Brined Smoked Turkey Recipe – How To Brine and Smoke A Whole Turkey
FAQ
Can a brined turkey be smoked?
Traeger Smoked Turkey Breast
Brine your turkey breast to lock in juices and flavor, then slow smoke and roast for a memorable meal that’s flavorfully rewarding. Plan ahead! This recipe requires an overnight brine.
Is it better to smoke a turkey wet brine or dry brine?
Dry-brined turkey and poultry tend to have crispier skin because the salt draws out excess moisture from the skin which allows for better browning during …Nov 21, 2023
What is the downside of brining turkey?
Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn’t really come in the form of turkey juices—it’s plain old tap water.
Is the cooking time different for a brined turkey?
KatieK, brining does not really change the cooking time, so much as mitigate the risk of overcooking.
Can You brine a smoked turkey?
The short answer is yes – brining can benefit a smoked turkey just as it does a roasted turkey. In this article we’ll look at why brining helps, how to brine a turkey destined for the smoker, and share some delicious brine recipes. Why Brine a Smoked Turkey? There are two main benefits to brining before smoking a turkey: 1.
How do you smoke a turkey without smoking it?
Instead of smoking the turkey itself, liquid smoke is added to the brine, diffusing smoky flavor into the bird before getting roasted as usual. The resulting dish takes on flavor as if it had been slowly smoking for hours, while maintaining its juiciness and seasoning from the brine.
Does Traeger smoked turkey breast need to be brined?
Get ready for turkey day with this epic Traeger smoked turkey breast. Brine your turkey breast to lock in juices and flavor, then slow smoke and roast for a memorable meal that’s flavorfully rewarding. Plan ahead! This recipe requires an overnight brine. Looking for a spatchcock turkey bursting with flavor?
Should you brine a turkey overnight?
Wet brining the turkey overnight helps to infuse it with flavors and keep it juicy during the smoking process. The turkey is cooked at a lower temperature than traditional oven-roasted turkeys, so it will take longer to reach the desired internal temperature.
Why do you brine a Turkey?
1. It helps the meat retain moisture. Smoking, like roasting, can lead to drier meat if not done carefully. Brining infuses the turkey with extra moisture, ensuring it stays nice and juicy even after hours in the smoker. The salt in the brine helps the turkey hold on to moisture. 2. It adds flavor.
What is a liquid smoke turkey brine?
Enter John Lewis, the barbecue expert behind Lewis Barbecue in Charleston, South Carolina, who has developed a liquid smoke turkey brine exclusively for TT. Instead of smoking the turkey itself, liquid smoke is added to the brine, diffusing smoky flavor into the bird before getting roasted as usual.