brine turkey smoked recipe

Written ByJenny Smyth Posted on
brine turkey smoked recipe
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The Best brine turkey smoked recipe

I have been experimenting with different recipes for a perfect holiday meal, and I am excited to share with you my favorite brine turkey smoked recipe. This recipe has become a staple in our household, and my family loves it just as much as I do. The process of brining and smoking a turkey is not only delicious, but it’s also relatively easy to achieve. By following this recipe, you’ll be able to create a mouth-watering, tender, and juicy turkey that’s sure to impress your guests.

The key to this recipe is the brine solution, which helps to keep the meat moist and adds a lot of flavor. The smoking process adds a rich, savory flavor that complements the brine perfectly. This recipe is perfect for any occasion, whether it’s a holiday dinner or just a special treat for your family. Plus, it’s relatively healthy compared to other methods of cooking a turkey.

So, if you’re looking for a new recipe to try this year, I highly recommend giving this one a shot. You won’t be disappointed! I’ve been experimenting with this recipe for years now, and it always turns out deliciously. My kids love helping me with the preparation process, and they’re always excited to see what we’ll be having for dinner.

The best part is that this recipe can be made ahead of time, so you can focus on enjoying time with your loved ones rather than stressing about cooking dinner. The result is a beautifully cooked turkey that’s both visually appealing and full of flavor. In fact, I’ve found that the longer you let the turkey marinate in the brine solution, the more tender and juicy it will be. This makes it perfect for slicing up thin pieces and serving on its own or as part of a larger meal.

Of course, no turkey would be complete without some delicious sides to go along with it. Some of our favorite sides include mashed potatoes, green beans almandine (with sliced almonds), and roasted vegetables like carrots and Brussels sprouts. All of these options complement the turkey perfectly and add some nice variety to your plate.

Smoked Brine Turkey

Smoked Brine Turkey

4.6 from 1917 votes

A whole turkey brined in a salt-sugar solution with aromatics, then smoked low and slow until juicy and golden. This recipe yields tender, flavorful meat with a crisp, smoky skin.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins plus 12-24 hours brining
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Brine

1 gallon water
1 cup kosher salt
1/2 cup brown sugar
1/4 cup honey
2 tablespoons black peppercorns
4 cloves garlic, smashed
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 lemon, sliced

For the Turkey

1 whole turkey (12-14 pounds), thawed if frozen
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt

👨‍🍳Directions

1Combine water, kosher salt, brown sugar, honey, peppercorns, garlic, rosemary, thyme, bay leaves, and lemon slices in a large pot.
2Bring to a boil over high heat, stirring until salt and sugar dissolve.
3Remove from heat and let cool completely to room temperature.
4Place the turkey in a large brining bag or pot and pour the cooled brine over it, ensuring the turkey is fully submerged.
5Seal the bag or cover the pot and refrigerate for 12 to 24 hours, turning the turkey once halfway through.
6Remove the turkey from the brine and rinse it thoroughly under cold water.
7Pat it dry with paper towels, including the cavity.
8Discard the brine.
9In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt.
10Rub this mixture all over the turkey, including under the skin where possible.
11Preheat your smoker to 225°F using apple or hickory wood chips for a mild, sweet smoke.
12Place the turkey breast-side up on a roasting rack set inside a disposable aluminum pan.
13Smoke the turkey for about 30 to 40 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F.
14Baste the turkey with pan drippings every hour to keep the skin moist.
15Once the turkey reaches 165°F, remove it from the smoker and let it rest for 20 to 30 minutes before carving.
16The skin should be golden brown and crispy, and the juices should run clear.

🔧Equipment

Large pot or brining bag
Smoker (charcoal, electric, or pellet)
Wood chips (apple or hickory)
Meat thermometer
Roasting pan or disposable aluminum pan
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 140mg🧂Sodium: 1200mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 60g

📝Notes

For a deeper smoke flavor, use hickory wood chips. Ensure the brine is completely cool before adding the turkey to avoid bacterial growth. If using a frozen turkey, thaw it completely in the refrigerator before brining.

Watch Video Of How Smoked Brine Turkey Works

After smoking, let the turkey rest for at least 20 minutes before carving. Store leftovers in an airtight container in the fridge for up to four days.

To reheat, place slices in a baking dish with a little broth, cover with foil, and warm in a 300 degree oven until heated through. This keeps the meat moist without drying it out.

I love serving this smoked turkey with classic sides like mashed potatoes, green beans, and cranberry sauce. It also makes incredible sandwiches the next day with a little mayo and lettuce.

This brine turkey smoked recipe is always a hit at family gatherings and holiday meals. The juicy meat and smoky flavor never disappoint.

❓ Frequently Asked Questions About Smoked Brine Turkey

Q: What is brining a turkey?

Brining involves soaking the turkey in a saltwater solution before cooking it.

This helps to keep the meat moist and adds flavor.

The longer you let the turkey marinate in the brine solution, the more tender and juicy it will be.


Q: Do I need any special equipment for smoking?

You’ll need a smoker or grill with a lid.

This allows you to control the heat and smoke levels.

You can also use wood chips or chunks for added smoky flavor.


Q: Can I use this recipe on any type of meat?

This recipe is specifically designed for poultry.

You can adjust the marinade times based on the size of your meat.


Q: How long does it take to cook a turkey using this method?

Cooking time will depend on your oven temperature.

A general rule of thumb is about 20 minutes per pound at 325°F (165°C).


Q: Can I use any type of wood for smoking?

The type of wood used will affect the flavor profile.

Hickory is classic choice but feel free to experiment with other woods like apple or cherry.

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