It’s that time of year again, and it’s the best time to fire up the smoker. Once you try cooking a turkey in the smoker, there’s really no going back to the old ways. The smell of smoke in the air, the sound of the wind through the trees and the free space inside your oven for everything else. The result of the best smoked turkey is super juicy, tender texture with a beautiful mahogany color and the perfect amount of smoke flavor.
Let’s go through all the tips and tricks and make it happen! It’s going to take about 7 wonderful hours to smoke a 14-lb bird at 250° F. If you are in a rush, be sure to check out the speedier spatchcock smoked turkey recipe.
Smoking a brined turkey at 275°F results in incredibly moist, tender and delicious meat infused with wonderful smoky flavor. Brining before smoking helps lock in moisture and allows seasonings to fully permeate the turkey. Maintaining 275°F as you smoke is the ideal temperature to get the best possible texture and taste. In this comprehensive guide, we will cover everything you need to know about how long to smoke a brined turkey at 275°F.
Why Smoke a Brined Turkey at 275°F?
There are a few key reasons 275°F is the best temperature for smoking a brined turkey:
-
Slow cooking – The relatively low temperature allows the turkey to cook slowly over several hours This gives time for the smoke to fully penetrate all the way to the bone for maximum flavor infusion Higher temperatures can lead to dried out meat,
-
Skin crisping – While you want low and slow smoking, 275°F is still hot enough to render fat and crisp up the skin nicely without burning it.
-
Balanced doneness – At 275°F, both the dark and white meat of the turkey cook at an even rate so no part is over or underdone.
-
Food safety – 275°F meets the temperature required to safely cook poultry and destroy any potential bacteria
So 275°F gives you the ideal balance of moist tender meat, crispy browned skin, and thorough smokey flavor in your smoked turkey.
How Brining Makes Smoked Turkey Better
Brining involves soaking the raw turkey in a saltwater solution before smoking it. Here are some of the benefits brining provides:
-
Infuses moisture deep into the meat to keep it incredibly juicy even after hours of smoking.
-
Allows rubs, herbs, spices and other flavors to fully penetrate the turkey.
-
Dissolves proteins so the meat is more tender and luscious after smoking.
-
Creates a protective barrier to prevent moisture loss during the long smoking time.
-
Results in crispier, more well-browned skin as moisture is pulled to the surface as it smokes.
Brining for 12-24 hours takes your smoked turkey to new heights of juiciness, tenderness and flavor.
Step-by-Step Guide to Smoking a Brined Turkey at 275°F
Follow these simple steps for foolproof smoked brined turkey success:
-
Make the brine – A basic brine is equal parts salt and sugar dissolved in water. For extra flavor, add herbs, spices, citrus, garlic, onions, etc. Use 1 cup salt and 1 cup sugar per gallon of water. Make enough to submerge the turkey and chill completely before brining.
-
Submerge turkey – Place turkey in a container large enough to hold it and the brine. Pour chilled brine over turkey. Weigh down if needed to keep submerged.
-
Refrigerate 12-24 hrs – Cover and refrigerate for 12-24 hours. Avoid brining longer than 24 hours to prevent over-salting.
-
Rinse and pat dry – Remove turkey from brine and rinse well. Pat very dry all over with paper towels. Allow to air dry in the fridge 30 mins – 2 hours before smoking.
-
Prep smoker for 275°F – Set up smoker for 275°F using preferred wood for smoke flavor. Maintain this temp throughout smoking.
-
Smoke to 165°F – Place turkey in smoker breast-side up. Smoke until breasts reach 165°F internal temperature. Monitor closely toward the end.
-
Rest before carving – Remove turkey from smoker and tent loosely with foil. Let rest 30-45 minutes so juices redistribute before carving.
How Long to Smoke a Brined Turkey at 275°F?
As a general rule, plan on smoking a brined turkey for about 30 minutes per pound at 275°F. Here are some more specific times:
- 8-12 lb turkey = About 3-4 hours
- 12-15 lb turkey = About 4-5 hours
- 15-18 lb turkey = About 5-6 hours
- 18-22 lb turkey = About 6-7 hours
Always rely on a meat thermometer over time estimates to determine doneness. Monitor temperature closely toward the end of the estimated cooking time.
Tips for the Best Smoked Brined Turkey
Follow these tips and tricks for spectacular smoked brined turkey:
-
Buy the best quality fresh turkey you can.
-
Inject with broth or melted butter for even more moisture.
-
Apply a rub under and on skin for flavor and crisping.
-
Use a drip pan with water in the smoker.
-
Choose fruit woods like apple, cherry or pecan for optimal flavor.
-
Use a remote thermometer to monitor internal temp.
-
Allow turkey to rest 30+ minutes before slicing into it.
-
Save the bones for making turkey stock.
Frequently Asked Questions
How much turkey per person?
Plan on about 1 – 1.5 lbs per person for leftovers. A 14 lb turkey feeds 9-10.
Can you brine a pre-brined turkey?
Yes but it may become overly salty. Best to avoid brining a pre-brined turkey.
What wood is best for smoking turkey?
Apple, cherry and pecan wood provide the best complementary flavor.
What is the minimum safe temperature for smoked turkey?
165°F for the breast and 175°F for the thighs.
For Delicious Brined Smoked Turkey, Smoke Low and Slow
When you smoke a brined turkey at 275°F, you get the ideal balance of tender, succulent meat with deep smoke flavor and crispy browned skin. Brining is key for extra juiciness and seasoning. Follow this guide for your best smoked turkey masterpiece yet!
To Brine, Season or Just Smoke it?
One question that often comes up when smoking a turkey is whether you should brine it first. Traditionally, wet brining has been used to help keep the turkey moist. However, it can slightly dilute the natural flavor and can also be inconvenient because of the large vessel needed that must stay cold for a day or two. An easier option is to dry brine instead, which helps bring out the natural flavors.
To dry brine: simply coat the turkey all over with heavily kosher salt and let it rest overnight in the fridge uncovered. The salt will help the turkey retain moisture as it smokes without making it overly salty or dampening the flavor. Dry brining for 24-48 hours is ideal to allow the salt to penetrate all the way through the meat.
You can also skip brining altogether and just throw it in the smoker, or use a spice rub if you want more of a BBQ flavor versus traditional holiday turkey. Applying a flavorful dry rub that contains salt will season the meat and help it retain moisture just like a brine. It also adds lots of extra flavor to the outside and makes for a stunning presentation.
6 Keys to the Best Smoked Turkey
- Brine the turkey. Whether you use a wet brine or a dry brine, this will keep the turkey super juicy.
- Rub with soft butter for beautiful golden skin.
- Cook to temperature instead of by time, using a thermometer so it doesn’t overcook.
- Don’t skip the rest. Rest for 30 minutes to allow the juices to redistribute before slicing so it stays juicy instead of the juices running out if sliced right away.
The ingredients & equipment for making a smoked whole turkey.
Jump to the recipe card for ingredient quantities.
- A Turkey – The higher the quality, the better the results. Go with a turkey that is 14 pounds or less and that is not pre-brined.
- A wet brine, dry brine or a dry rub – The turkey gets a salty bath with water, salt and aromatics such as garlic, fresh thyme, rosemary, sage leaves, rosemary sprigs, and peppercorns. Not only will this give it give tons of flavor, but it guarantees a juicy bird on the table.
- Butter – Rubbing butter on and under the skin and all over the turkey helps promote beautiful golden skin.
- A Smoker – Any type of smoker will work that can be set up for indirect heat cooking. I use a Big Green Egg, a Weber or Traeger Pellet Smoker. You can even use a charcoal or gas grill.
- Disposable aluminum drip pans – Handy for catching the drippings.
- V-shaped roasting rack – Optional but makes it easy to place and remove the turkey from the smoker.
- Wood for smoke – The best flavors for turkey are sweet fruit woods like apple and cherry. Hickory is also wonderful and you can use a combination of two or three.
- Thermometer – I love the Thermoworks Smoke to remotely monitor the temperature of the smoker and the internal temperature of the turkey, so you know exactly when the turkey is ready to come off the smoker without having to open the lid. Then use a Thermapen probe thermometer to verify internal temperatures.