I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But just like many things in life, I was overcomplicating it and not realizing it’s the exact same procedure for other roasted chicken recipes I’ve made, like this Peruvian-inspired pollo asado, and herb roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.
Smoking a turkey can feel daunting, but it’s a rewarding process that produces tender, flavorful meat with a crispy exterior. Paired with the technique of dry brining, your turkey will become a show-stopping centerpiece for any meal. In this guide, we’ll walk you through the steps to smoke a turkey, including dry brining tips, choosing the right turkey, and smoking methods. Let’s dive in!
Smoking a turkey may seem intimidating, but it results in irresistibly juicy, flavorful and tender meat with crispy skin Brining is a key step to ensure your smoked turkey stays moist and packs a flavor punch Yes, you can smoke a brined turkey! Follow this guide to learn how to properly brine and smoke a turkey for your next memorable holiday feast.
Why Smoke a Brined Turkey?
There are several excellent reasons to ditch the traditional roasted turkey and go for a smoked brined bird instead:
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Unbeatable flavor – The slow smoking infuses the meat with smoky depth and richness you just can’t achieve with roasting alone. Apple, cherry, maple and other fruit woods complement the turkey beautifully.
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Moist and tender – Long, low cooking breaks down connective tissues for succulent meat Brining keeps it juicy too.
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Crispier skin – The skin gets deliciously crispy from the smoke without drying out the meat.
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Frees up oven space – You can use your oven for all the sides, desserts and other dishes instead of just the turkey.
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Lower risk – No worries about burns, hot oil or undercooked meat like you might have with frying or oven roasting.
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Less work – Just season it, set the temperature and let the smoker do the work.
How to Brine a Turkey for Smoking
Brining is crucial for the juiciest smoked turkey. It helps the turkey retain moisture and also allows it to absorb tons of flavor.
Make the brine 1-2 days before smoking. Use a large 5 gallon food-safe bucket or extra large zip top bag.
Brine ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 10 peppercorns
- 5 cloves garlic, crushed
- 2 bay leaves
- Optional: citrus peels, fresh herbs
- 1 gallon cold water
- 12-15 lb turkey
Instructions:
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Combine all brine ingredients except turkey and stir to dissolve salt and sugar.
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Remove giblets from turkey cavities. Rinse turkey and pat dry.
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Submerge turkey completely in brine. Use a plate to weigh it down if needed.
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Refrigerate 8-12 hours for a 12-15 lb turkey, turning halfway through.
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Remove turkey from brine and pat dry. Let sit at room temperature 1 hour before smoking.
How to Smoke a Brined Turkey
Follow these tips for perfect doneness and maximum flavor:
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Use an electric, charcoal or pellet smoker. Maintain 225-250°F.
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Allow 15-20 minutes per pound. A 12 lb turkey takes 4-5 hours.
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Use fruit woods like apple, cherry or pecan for flavor.
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Insert a meat thermometer into the thickest part of the breast and thigh. Cook to 160°F.
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Let rest 20 minutes before carving. Temperature will rise to 165°F for safe doneness.
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Carve and serve immediately for hottest and juiciest meat.
Step-by-Step Smoked Brined Turkey
Follow this simple process for a foolproof smoked turkey every time:
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Remove Turkey from Brine – After brining 8-12 hours, remove the turkey and pat dry thoroughly inside and out with paper towels. Let sit at room temperature for 1 hour before smoking. This helps the skin dry and crisp up.
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Prepare the Smoker – While turkey is resting, start up your smoker and bring to 225-250°F using apple, cherry or another fruit wood for flavor. Place a disposable foil pan on the bottom to catch drippings.
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Season the Turkey – Coat the turkey skin liberally with oil or melted butter. This helps the seasoning adhere. Rub the outside all over with your favorite poultry seasoning.
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Insert Thermometers – Insert one meat thermometer probe into the thickest part of the breast. Insert another into the thickest part of the thigh.
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Smoke the Turkey – Place turkey on the middle rack, breast side up. Let smoke 4-5 hours until thermometers reach 160°F. Maintain steady temperature in the smoker between 225-250° throughout.
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Rest and Carve – Carefully remove turkey and let rest 20 minutes. Temperature will rise to safe 165°F. Carve turkey and serve immediately for hot, juicy meat.
Turkey Smoking Times and Temperatures
Use these estimated smoking times as a guide for various turkey sizes:
- 8-10 lbs: 3-4 hours at 225-250°F
- 10-12 lbs: 4-5 hours
- 12-15 lbs: 5-6 hours
- 15-18 lbs: 6-7 hours
Always rely on a meat thermometer over times for accuracy. Cook to 160°F then rest and carve at 165°F.
Choosing a Smoker for Brined Turkey
Any smoker that can hold steady low temperatures works well:
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Electric smoker – Set the digital controls and it maintains perfect heat. Best for beginners.
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Pellet grill – Requires pellet fuel but regulates temperature automatically. Gives great smoke flavor.
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Charcoal smoker – Takes more work to maintain even heat but infuses excellent smoke flavor.
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Kamado grill – Ceramic grill that retains heat well. New models have temperature controls.
Look for a smoker large enough to accommodate a 15 lb turkey with clearance on all sides.
Smoked Brined Turkey Safety Tips
Take these precautions for safe smoked turkey:
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Always brine in the refrigerator. Never leave turkey at room temp more than 2 hours.
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Use an instant read thermometer to check temperature. Cook to 165°F.
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Prevent bacterial growth by smoking at 250°F or lower. Higher heat dries out the meat.
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Carve turkey immediately after smoking. Do not let sit longer than 2 hours after smoking.
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Refrigerate all leftovers within 2 hours. Reheat fully to 165°F before eating.
Make It a Memorable Holiday Meal
Serving up the perfect smoked brined turkey? Complete the feast with these tasty sides:
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Fluffy dinner rolls – Bake fresh rolls or warm store-bought ones
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Mashed potatoes – Go for garlicky smoked mashed potatoes
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Roast vegetables – Roast Brussels sprouts, carrots, potatoes or other veggies
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Mac and cheese – A must-have comfort food side
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Stuffing or dressing – Pork or turkey sausage adds great flavor
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Cranberry sauce – Fresh or canned, it’s a classic turkey pairing
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Gravy – Use pan drippings or chicken broth for rich gravy
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Pie – Round out the meal with pumpkin, pecan or apple pie
With proper brining and smoking, you’ll have the star of the meal – incredibly moist, tender and flavorful smoked turkey. Serve with traditional fixings for a memorable holiday feast. The brining ensures it stays juicy, while the smoking infuses it with incredible flavor.
FAQs
Can you smoke a pre brined turkey?
Yes, it is fine to use a pre-brined turkey. Most recipes call for brining it yourself, but a pre-brined bird will work well.
Do you rinse brine off turkey before smoking?
Yes, it’s important to rinse the turkey well after brining to remove excess saltiness before smoking. Pat it dry thoroughly too.
How long to smoke a brined turkey at 275°F?
Figure about 20 minutes per pound at 275°F. So a 12 lb turkey takes 4 hours. Cook to 160°F breast temp.
Should you brine a turkey before smoking?
Definitely brine the turkey first. It helps the meat stay incredibly moist, tender and flavorful after smoking.
What is the best wood for smoking turkey?
Fruit woods like apple, cherry and pecan give the best flavor when smoking turkey.
Can I use an electric smoker for brined turkey?
Absolutely. Electric smokers are great for maintaining perfect low heat for brined smoked turkey.
Smoking a brined turkey results in the juiciest, most flavorful holiday bird ever. Follow these tips for foolproof results, and you’ll have rave reviews at your next feast. The brining and smoking together create incredibly moist, tender turkey with wonderful smoky flavor.
Rich in Healthy Fats
Since olive oil is the primary ingredient in olive oil mayonnaise, you can reap the health benefits. The monounsaturated fatty acid in olive oil can aid in the absorption of fat-soluble vitamins and antioxidants.
(Note: this is NOT to say one should consume large amounts of olive oil mayonnaise; nor am I saying you will get a significant amount of heart healthy fat just by consuming. I’m only saying that consuming foods that are more heart-healthy, you reduce the likelihood of heart related diseases.)
Different Methods of Smoking a Turkey
Smoking a turkey offers various approaches depending on the tools and ingredients you use. Below are some popular methods:
Using olive oil mayonnaise instead of butter creates a flavorful and moist turkey. It bastes the bird while cooking, ensuring a juicy interior and crispy skin. Simply mix spices with olive oil mayonnaise and rub it under and over the turkey’s skin. This method is especially helpful for enhancing the overall texture of the meat.
Traditional recipes use butter as a binder for seasoning and crisping the skin. While effective, it has higher saturated fat content compared to olive oil mayonnaise. Butter provides a rich, traditional flavor but may not suit those aiming for a lighter meal.
Pellet grills provide consistent heat and smoky flavor. Preheat the grill to 225°F, place the turkey inside, and let the grill’s automated system maintain the temperature throughout the cooking process. Pellet grills are ideal for beginners due to their ease of use and reliable temperature control.