Learn the absolute best most flavorful way to prepare a turkey by making this delicious Brined Smoked Turkey Recipe.
I mean I’m cool with eating turkey on Thanksgiving and all, just as long as it’s this.
More often than not I preach to get out of the norm and make a big ol prime rib roast, or a beef tenderloin, just anything other than turkey. Well, if you are making this, I will give you a pass because it is that delicious.
Seriously, it is the only way to make and eat turkey if you’re doing up a bird for the holidays. A few years ago, I decided to help out my mother in law by making these. Well, I made this recipe and at the end of the meal my father-in-law asked to see a show of hands who thought I should do it every year.
Yeah, everyone raised their hands haha.
WHY DO YOU BRINE A TURKEY
The main reason to brine is for flavor and juiciness. The acid in the brine will tenderize the meat while the salt, sugar and herbs will flavor it up to perfection. If you’re asking me, this is the only way it.
HOW TO MAKE THE BRINE
Making this is actually really easy, all you need is a big huge stock pot or an extremely clean paint bucket. You choose! The brine that I’ve been making the last few years is apple cider.
It’s a simple solution that packs a serious punch. I mean while the smoked part of this is tasty, it wouldn’t be anything without the brine I whipped up.
The ingredients for this are:
- Apple Cider
- Bay Leaves
- Fresh Thyme Sprigs
- Garlic Cloves
You start by bringing the water, cider, sugar and salt to a boil to ensure all of those ingredients are dissolved and incorporated and then you let it chill.
Once the brine is chilled toss in the peppercorns, bay leaves, thyme, onions and garlic.
- CHEF NOTE: Yes, this recipe is easy to make, but it will require you to get prepped up a few days before you want to cook and serve it.
HOW TO BRINE IT
STEP 1: Once the brine is chilled and the other ingredients have been put in it add in your turkey making sure the giblets have been removed from the turkey, and completely submerge it.
- CHEF NOTE: You can add in a little ice if you’d like to help make sure it stays really cold, and then I add a few of my plates over top to ensure the turkey stays submerged.
STEP 2: Place it in the refrigerator, yes you will probably need to make some room in there because the pot or bucket is pretty big.
STEP 3: Brine for 24 hours.
- CHEF NOTE: I think this is ample time to bring out some really good flavor, but you can absolutely push it to 36 to 48 hours if you’d like, but I don’t think you need it.
RINSING OFF THE TURKEY
One of the most important steps to this recipe is rinsing off the turkey once it’s done brining. Remove it from the brine and rinse it extremely well in your sink on all sides including the cavity.
You want to make sure it’s seasoned, not a salt lick so take the time to do this. Next, pat it dry and let it sit for 45 minutes at room temperature before smoking it.
- CHEF NOTE: The cooking process can drag on if you through a really cold bird into your smoker, not too mention and can decrease the smoker temperature.
HOW MANY MINUTES PER POUND DOES IT TAKE TO SMOKE
Here are basic rules of thumb for smoking.
- Smoking at 225° – 235° at 30 minutes per pound
- Smoking at 245° to 255° at 25-27 minutes per pound
- Smoking at 265° to 275° at 22-4 minutes per pound
CHEF NOTE: This will also vary slightly dependent upon how big your bird is and if you can hold your smoker temperature.
SMOKING A BRINED TURKEY
Now it’s time to smoke. Since my in-laws aren’t keen on super smoky foods I do a light smoke and because it’s brined it actually cooks a bit quicker than if it wasn’t’.
Be sure that your smoker up to 275° before putting the turkey in it. I don’t care if you are smoking on the big green egg, a Traeger or in a digital smoker, just get it to 275°.
This recipe will require you to cook it for a total of 4 hours Now, if I were to smoke this turkey completely through it would take about 4 hours for this 14-pound bird but since I lightly smoke it I only keep it in there for 2 hours.
Transfer it to the oven and cook it at 275 for another 90 to 120 minutes or until the thighs read 165°.
Be sure to then cover it in foil and let it rest for 30 minutes before slicing and serving!
- CHEF NOTE: Resting it allows for the juices to soak back into the turkey while ensuring the meat gets over that 165° internal temperature mark.
CAN I BRINE A IF IT’S PRE-BRINED
You can definitely brine a pre-brined turkey but I highly recommend against doing so. It will be extremely salty and most likely the protein will overly break down due to all of the acid infusing into the meat.
OTHER HOLIDAY RECIPES
These are recipes you should definitely make during the Thanksgiving and Christmas Season.
I can promise you one thing though, if you love turkey then this is the recipe for your!
HOW TO REHEAT IT: to reheat it simply place it in a sauce pan with a little bit of chicken or turkey stock, or gravy, cover it with foil and heat it in the oven at 325° for 12-15 minutes or until warm. You can also simply heat it in the microwave until warmed.
STORING AND FREEZING: It will hold in the refrigerator covered in plastic for up to 5 days. In addition you can freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for a full day before reheating it.
*If you love this recipe then you have to try my Bone In Ribeye Roast and be sure to drop me a comment below and a rating if you’ve had the chance to make this.*
Brined Smoked Turkey Recipe
- 8 cups of apple cider
- 8 cups of water
- 1 cup of sea salt
- 1 cup of sugar
- 12 to 14 garlic cloves
- 1 peeled and large diced yellow onion
- 2 bay leaves
- 1 tablespoon of peppercorns
- 1 bunch of fresh thyme sprigs
- 14-16 pound thawed turkey giblets removed
- Add the cider, water, salt and sugar to a large pot and bring to a boil and cook until the salt and sugar are completely dissolved.
- Chill the mixture until completely cool, about 3 hours.
- Next, add in the garlic, onion, bay leaves, pepper corns, and thyme sprigs and mix to incorporate.
- Add in the turkey and ensure it is completely submerged.
- Place in the refrigerator for 24 hours or up to 48 hours.
- Remove the turkey and rinse very well with water on all sides. Pay dry and let sit at room temperature for 45 minutes.
- Preheat the smoker to 275°.
- Add the turkey to the smoker and cook for 2 hours for a light smoke or 4 hours for a fully cooked turkey. The thigh meat should read 165° when it is finished, or the button should have popped out.
- If you smoke the turkey for 2 hours, transfer it to your oven at 275° and cook it for 90 to 120 more minutes or until the thigh meat reads 165° or the red button has popped out.
- Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving
- Yes, this brined smoked turkey recipe is easy to make, but it will require you to get prepped up a few days before you want to cook and serve it.
- When brining, you can add in a little ice if you’d like to help make sure it stays really cold, and then I add a few of my plates over top to ensure the turkey stays submerged.
- 24 hours is ample time to bring out some really good flavor in the turkey, but you can absolutely push it to 36 to 48 hours if you’d like, but I don’t think you need it.
- Resting the turkey allows for the juices to soak back into the turkey while ensuring the meat gets over that 165° internal temperature mark.