As Thanksgiving approaches, it’s time to start planning that showstopper main course – a perfectly smoked turkey! Smoking is one of the best ways to prepare turkey because it keeps the meat incredibly moist and infuses incredible flavor. Brining before smoking turbocharges the flavor and juiciness even more. But how long does it take to smoke a brined turkey at 275°F?
In this comprehensive guide, we’ll cover everything you need to know about smoking a brined turkey at 275°F, from average cook times to step-by-step instructions and troubleshooting tips. Let’s dive in!
Why Smoke a Brined Turkey at 275°F?
There are a few key reasons that 275°F is the ideal temperature for smoking brined turkey
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Slow cooking – The relatively low temperature allows the turkey to cook slowly, giving the smoke plenty of time to thoroughly penetrate the meat. Higher temps can lead to drying out.
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Skin crisping – While low and slow smoking is key, 275°F is still warm enough to render fat and make the skin nice and crispy.
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Balanced cooking – At 275°F the dark meat and white meat cook at a balanced rate so no part is over or underdone.
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Food safety – 275°F kills bacteria and cooks the turkey safely to the recommended internal temperature of 165°F
So by maintaining 275°F in your smoker, you get the trifecta of moist, smoky meat with crispy bronzed skin and even doneness throughout. It’s turkey perfection!
How Does Brining Make Smoked Turkey Better?
Before smoking, brining the turkey is highly recommended. Here’s what brining does:
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Infuses moisture deep into the meat fibers.
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Allows seasonings and flavors to fully permeate the turkey.
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Dissolves proteins so the meat stays incredibly tender.
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Provides a protective moisture barrier during smoking.
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Helps the skin get extra crisp.
After brining for 12-24 hours, the turkey is well-seasoned and super juicy, even after hours in the smoker.
Step-by-Step Guide to Smoking Brined Turkey at 275°F
Follow these simple steps for foolproof smoked brined turkey every time.
Ingredients:
- 12-15 lb turkey, fully thawed
- 1 cup salt
- 1 cup sugar
- 2 gallons water
- Herbs and aromatics (optional)
- Wood chips or chunks
Directions:
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Make the brine: Dissolve salt and sugar in water. Add any optional herbs, spices, or aromatics. Chill completely.
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Submerge turkey in brine: Put turkey in a container and pour in chilled brine. If needed, weigh down to keep submerged. Cover and refrigerate 12-24 hours.
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Rinse and dry turkey: Rinse off brine and pat very dry with paper towels. Let air dry in the fridge for 30 minutes.
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Prep smoker: Bring smoker to 275°F. Add preferred wood for flavor like apple, pecan or cherry.
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Smoke turkey: Place turkey in smoker breast-side up. Insert a probe thermometer in thickest part of breast. Smoke until 165°F.
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Rest and slice: Rest turkey 30 minutes before slicing. Enjoy your juicy, smoky brined turkey!
And that’s all there is to it. Simple ingredients and steps make an incredible smoked turkey.
How Long to Smoke a Brined Turkey at 275°F?
Here are the approximate smoking times for brined whole turkey at 275°F:
- 8-12 lbs: About 3 to 4 hours
- 12-15 lbs: About 4 to 5 hours
- 15-18 lbs: About 5 to 6 hours
- 18-22 lbs: Around 6 to 7 hours
The general rule of thumb is 30 minutes per pound. But monitor temperature rather than time to be sure. The brining helps reduce cook time slightly.
Keep a close eye on it in the last hour as it approaches temp. Once the breast hits 155°F, check often so you pull it at 165°F.
Tips for the Best Smoked Brined Turkey
Follow these tips for your most mouthwatering smoked turkey yet:
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Start with a high quality fresh turkey – this makes a big difference.
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Inject with broth or rub under skin for even more moisture and flavor.
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Use apple, cherry, hickory or pecan wood for optimal flavor.
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Resist peeking; only open to baste or check temp.
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Let turkey rest 20-30 minutes before carving for easy slicing.
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Save the bones to make smoked turkey stock!
Get Perfectly Smoked Brined Turkey at 275°F
Smoking a brined turkey at 275°F delivers incredibly moist meat infused with delicious smoky flavor. The brining really brings the turkey to the next level. Follow this guide for your best smoked turkey yet this holiday season. Your guests will be begging for seconds!
So get out your smoker, make a brine, and get ready for the new star of your Thanksgiving table. Happy smoking!
Frequently Asked Questions
How much turkey per person should I buy?
Plan for around 1 – 1.5 lbs per person. For leftovers, 1.5 lbs per person is a good amount.
Should I brine and inject the turkey?
Absolutely! Brining and injecting ensures maximum moisture and flavor.
What flavor wood should I use?
Apple, cherry, pecan, hickory, and maple all pair wonderfully with turkey.
Is it safe to cook stuffing inside the turkey?
No, stuffing should be cooked separately for food safety. Smoke just the turkey itself.
Can I cook the turkey faster by spatchcocking?
Yes, spatchcocking (removing backbone and flattening) reduces cook time substantially.
How long does it take to reheat smoked turkey?
Reheat leftovers in a 350°F oven for 10-15 minutes until warmed through, or slice and microwave individual portions.
Can I smoke the turkey ahead of time?
You sure can! Smoked turkey keeps refrigerated for 3-4 days. Reheat gently before serving.