Go Back
–+ servings
Smoked Turkey

Tender and Juicy Brined and Smoked Turkey

It's easy to make a tender and juicy brined and smoked turkey. It all begins with a brine that really helps the turkey stay moist. Add a little pecan smoke, watch the temperature closely and you will be rewarded with a wonderful roasted turkey that everyone will love.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 3 hours
Total Time 11 hours
Course Main Course
Cuisine American
Servings 8 servings
Calories 92 kcal

Equipment

  • Smoker
  • Large stock pot or bucket
  • Roasting pan

Ingredients
  

Brine

  • 1 cup kosher salt
  • ½ cup brown sugar
  • 1 onion quartered
  • 1 tbs peppercorns
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 3 cloves garlic smashed
  • 2 qts vegetable stock
  • 6 qts water iced

Turkey

  • 1 16 lb turkey discard neck and organs
  • ¼ cup olive oil
  • 1 onion quartered
  • 1 apple sliced
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 cups water

Instructions
 

  • If the turkey is frozen, place it in the refrigerator three days prior to cooking to thaw. Mix all brine ingredients, except for the ice water, in a stock pot and bring to a boil. Cook for 2 minutes and remove from heat and allow to cool. When cool, transfer the solution to a large stock pot or brand new and clean five gallon bucket. Add the ice water and stir.
  • Remove the turkey from its packaging and pat dry. Place the turkey in the stock pot with the brine neck down. Make sure that the brine covers the turkey. Add more water if needed. Cover the turkey with additional ice and store in a cool place for 6 - 8 hours (preferably the refrigerator).
  • Setup the smoker for 325 degrees F, indirect heat. Remove the turkey from the brine. Rinse and pat dry. Discard the brine. Place the turkey in a roasting pan. Rub oil over the skin and place the onion, apple and spices in the cavity and around the turkey. Add water to the pan.
  • Insert a temperature probe (for the Fireboard or other device) into the thickest part of the breast. Cook for 12 minutes per pound until the turkey reaches 160°F. Loosely tent with foil if the turkey browns too quickly.
  • Remove the turkey from the smoker and let it rest for 15 minutes. Carve and serve.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/firebo...
 
Fireboard 2: https://www.fireboard.com/shop/firebo...
 
Fireboard Pro: https://www.fireboard.com/shop/firebo...

Nutrition

Serving: 8ozCalories: 92kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 390mgPotassium: 91mgFiber: 1gSugar: 4gVitamin A: 78IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Keyword brined turkey, smoked turkey, turkey
Tried this recipe?Let us know how it was!