Thanksgiving is incomplete without a beautifully prepared turkey at the center of the table. Over the years, I’ve explored various methods of cooking turkey, but smoked turkey recipe with a brined has always stood out. This combination creates a juicy, flavorful bird that leaves everyone asking for seconds. But what makes this recipe so special? Let’s dive into everything about smoked turkey with brining, why it’s the perfect choice for Thanksgiving, and how you can prepare it to perfection.

Why Brined Smoked Turkey Is Special for Thanksgiving:

Juiciness Guaranteed: Turkey is naturally lean and it can easily dry out during cooking. Brining locks in moisture, ensuring every bite is tender and juicy. Smoking slowly enhances this, making the meat succulent.

Tradition Meets Modern Flair: While roasting has been the go-to for years, smoked turkey offers a unique twist. It combines the traditional turkey dish with a modern, bold flavor profile.

Flavor Explosion: Brining infuses the turkey with a blend of flavors from the spices, herbs, and salt in the solution. Smoking it adds a smoky, savory aroma that feels like a warm Thanksgiving hug. So, let’s divine the recipe and start with preparing the brine.

How to make wet brine?

Take a large pot and place over medium heat, then combine the water, Kosher salt, and brown sugar, stirring until the salt and sugar are dissolved completely. Turn off the heat and add smashed garlic, herbs, and bay leaves; if you like apple cider vinegar, then add them and let the mixture cool completely at room temperature. See the tips and tricks for more details.

Place the turkey in the brining bag and pour the cool brine over the turkey. Make sure your turkey is fully soaked in brine.

Essential Ingredients for Smoked Turkey Recipe:

Turkey Brine: It’s totally optional, but it enhances the overall flavor of the smoked turkey recipe. It helps to maintain the moisture of meat and prevent it from drying out while smoking. It also makes your meat juicy and tender. Homemade brine is the best for turkey meat.

Turkey: I’ve used fresh turkey. Fresh turkey is preferred for smoking because it retains the moisture better and has more natural flavor. Always choose a turkey that weighs between 10 and 15 pounds, as they cook in less time. Smaller turkeys cook more evenly and absorb smoke flavor better without drying out.

Seasonings: I’ve used garlic powder, onion powder, smoked paprika, black pepper, rosemary, and thyme. Follow the ingredients that are mentioned in the recipe box. A well-seasoned turkey skin not only tastes great but also helps create a golden, crispy exterior when smoked.

Melted butter/olive oil: butter or oil helps to lock the moisture and keeps your turkey meat juicy and tender. Applying melted butter or oil helps spices, herbs, and seasonings stick to the turkey’s surface. A light coating of butter or oil can help the turkey absorb smoke flavors better.

Brown sugar: Brown sugar adds a slightly earthy and rich flavor that enhances the turkey’s natural taste. It complements spices and other seasonings, creating a well-rounded taste profile.

Oranges and lemons: Placing lemon or orange halves inside the turkey cavity during smoking can release moisture into the meat, preventing it from drying out and enhancing the bird’s juiciness. It also helps tie together the other seasonings, like herbs and spices, giving the well-rounded taste to the smoked turkey recipe.

Wood chips: There are so many varieties to choose from. You’ve got to use according to your preference. Use applewood, hickory, cherrywood, maple, or pecan wood. Every wood has its own unique flavor. These all woods are perfect for smoking the turkey.

Common Mistakes to Avoid When Smoking Turkey:

1) Too much smoke can make the turkey bitter and overwhelming, so use mild woods like apple, cherry, or pecan. It gives lighter smoke throughout the process.

2) Residual grease or debris in the smoker can impart off-flavour, so make sure to clean the smoker thoroughly and preheat it before adding the turkey.

3) After investing so much effort into a perfectly smoked turkey, don’t let leftovers go to waste! Prepare to store and use them for soups, sandwiches, or salads.

Step-by-Step Guide to Preparing the Turkey for Smoking:

• If you’re using frozen turkey, then allow it to thaw them in the fridge for up to 24 hours for every 4-5 pounds. It’s better to plan ahead. Make sure to check the cavity of your turkey for any giblets; remove and discard them.

• Gently pat the turkey using a paper towel and remove excess moisture; it makes your turkey more crispy when it is smoked. Take a bowl and mix the seasonings like garlic powder, onion powder, smoked paprika, black pepper, and salt.

• Wet brine the turkey for at least 12-24 hours, but don’t over brine; it makes them so soft. This step is optional, but brining gives more flavorful and juicer turkey. Remove from brine and rinse it thoroughly under cold water; it helps to remove excess salt from turkey. And pat it dry with a peper towel.

• Rub the turkey with olive oil or melted butter and sprinkle the seasonings which are prepared in a bowl over the bird. If you like, you can stuff onions, lemons, garlic, and veggies as well. But it can increase the cooking time. Then tie the legs together with kitchen twine.

• Place the turkey breast side up on the preheated smoker rack. Insert a meat thermometer into the thickest part of the breast without touching the bone. And smoke the turkey at 225°F for about 30-40 minutes per pound. For 12 pounds, it will take 6-7 hours. Monitor the turkey; it is ready when the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh. Every 1-2 hours, baste the turkey with its juices or additional melted butter to enhance the flavor and keep the skin moist.

• Remove the turkey from the smoker and let it rest for 20-30 minutes. It helps with even distribution of flavors, making the meat tender and juicy. Use a sharp carving knife to slice the turkey and serve it with your favorite thanksgiving sides like mashed potatoes, cranberry sauce, and stuffing.

How to get crispy skin on smoked turkey:

There are a few tips to get crispy skin on the smoked turkey: pat the turkey dry with paper towels before seasoning. Make sure there’s no excess moisture. And lightly coat the turkey skin with olive oil or melted butter. Smoke the turkey at a lower temperature until almost done, then finish it at a higher temperature (around 350°F) for the last 30-45 minutes to crisp up the skin. Avoid covering the turkey during smoking, as this traps steam and softens the skin.

Tips for Keeping Your Smoked Turkey recipe Juicy:

1) Once the brine has cooled, place it in the refrigerator to chill completely. The brine should be cold before adding the turkey to prevent bacterial growth. The temperature of brine should be below 40°F during the bringing process.

2) Meat injector is best to add seasoned butter, broth, or marinade directly into the turkey for extra moisture and taste.

3) Wrap the turkey in aluminum foil once it reaches an internal temperature of about 145°F to prevent the outer layer from drying out.

4) Smoke at 225–250°F for even cooking. A lower temperature helps retain moisture while allowing the smoke to infuse the meat.

Delicious Side Dishes to Pair with Smoked Turkey recipe:

• The best side for pairing for smoked turkey recipe is buttery mashed potatoes, roasted Brussels sprouts, and cornbread stuffing. Or you can drizzle some turkey gravy over the slices for extra flavor.

• For the salad option, you’ve got to toss with baby spinach, feta, and a tangy vinaigrette. Or serve with Roasted Beet and Goat Cheese Salad for an earthy and creamy flavor with a hint of sweetness.

Pair With More Dishes Like !!!

Stuffed Peppers

Garlic Cheesy Bread

Salmon macaroni Salad

Smoked Turkey Recipe

My smoked turkey recipe involves seasoning the bird with a flavorful rub or marinade, then slow-cooking it in a smoker for tender, juicy meat with a rich, smoky flavor. Perfect for holidays or special gatherings, it's a delicious way to elevate your turkey game!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 15

Calories 697 kcal

Equipment

• Charcoal Grill / pallet Smoker
• Meat Thermometer
• Sharp Knife

Ingredients

  

For The Brine

• 1 Gallon Water
• 1 Cup Kosher Salt
• 1 Cup Brown Sugar
• 2 Oranges ( Quartered )
• 1 Lemon ( Quartered )
• 4 Cloves Garlic ( Crushed )
• 2 Tbsp Whole Black Peppercorns
• 3 Bay Leaves
• 2 Rosemary
• 4 Sprigs Fresh Thyme

For The Turkey

• 1 Whole Turkey ( 12-15 Pounds )
• Olive Oil Or Melted Butter For Coating
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• 2 Tsp Smoked Paprika
• 1 Tsp Black Paper
• 1 Tsp Salt

For Smoking

• Wood Chips
• Aluminium Foil

Instructions

 

• Rinse the turkey and pat it dry with a paper towel. Then wet brine the turkey in the prepared solution and let it refrigerate for at least 12-24 hours.
• Take a bowl and add your favorite seasonings, like brown sugar, black pepper, onion powder, garlic powder, smoked paprika, and salt.
• Remove the bird from brine, and rinse it thoroughly under cold water to remove excess salt. And pat them dry with the help of a paper towel.
• Rub the melted butter or olive oil over the turkey. Inside and out. Sprinkle the seasoning mixture on the turkeys to make them more flavorful. You can fill the cavity with your favorite veggies as well. Follow the above step-by-step guide for more perfection.
• Heat the smoker to 225-250°F and add the wood chips like apple, cherry, or hickory for smoky flavor.
• Place the turkey on the smoker grate breast-side up and add a pan of apple juice or broth beneath the turkey to keep it moist. Then close the lid and smoke for about 30-40 minutes per pound (approx. 6-8 hours for a 12-pound turkey).
• Use a meat thermometer to check the internal temperature. The thickest part of the breast should reach 165°F, and the thighs should be 175°F.
• Once they are cooked, remove them from the smoker and let them sit aside to cool for at least 20-30 minutes. Then cut with a sharp knife and enjoy with your favorite sides.

Notes

1) Avoid pre-brined or self-basting turkeys, as they may become overly salty during smoking.

2) After brining, pat the turkey dry and leave it uncovered in the fridge for a few hours to crisp the skin during smoking.

3) Make sure to choose the right wood for smoking. You’ve got to choose apple wood or cherry wood; they give more smoke than any other. You can prefer hickory as well; it will produce savory smoke, which is perfect for the smoked turkey recipe.

4) For faster cooking and even smoking, remove the backbone and flatten the turkey.

Keyword How To Smoke a Turkey, Smoked Turkey Recipe, Smoked Whole Turkey, Thanks Giving Smoked Turkey

FAQs:

Conclusion:

Smoked turkey with a brined recipe is a game-changer for Thanksgiving. It’s a celebration of flavors, textures, and togetherness. Whether it’s your first time smoking a turkey or a yearly tradition, this recipe promises to make your holiday feast unforgettable. So this Thanksgiving, take a step away from the ordinary and embrace the rich, smoky flavors of this brined smoked turkey recipe. Your family and friends will thank you, and you might just start a new tradition of your own. Happy Thanksgiving!