Brined Smoked Turkey Recipe

Ingredients

• 1 whole turkey (12–16 lbs)
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 2 gallons water (for brine)
• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 stick butter (melted)
• 2 tablespoons olive oil
• 2 tablespoons poultry seasoning
• Optional: oranges, onions, thyme, rosemary, sage

Brine (24 Hours Before Smoking)

1. Combine all brine ingredients (water, salt, sugar, peppercorns, bay leaves) in a large pot, heat until dissolved, then cool completely.
2. Submerge the turkey in the brine for 12–24 hours, refrigerated or packed in ice.
3. Rinse the turkey and pat dry thoroughly before smoking.

Preparation

1. Coat the turkey with melted butter or olive oil.
2. Season generously inside and out with poultry seasoning, garlic powder, and onion powder.
3. Optional: Stuff the cavity with citrus (orange slices), onion, and fresh herbs (thyme, rosemary, sage) for extra aroma and moisture.

Smoking Instructions

• Smoker Temperature: 250–275°F
• Wood: Hickory, apple, or pecan
• Estimated Cook Time: ~30–35 minutes per pound
• Internal Temperature: 165°F in the breast, 175°F in the thigh

1. Bring your smoker up to 250–275°F with clean, steady smoke.
2. Place the turkey on the cooler side of the smoker, breast-side up.
3. Baste every hour with melted butter or pan drippings to keep the surface moist.
4. Rotate the turkey halfway through the cook for even color and cooking.

Finishing

1. When the turkey reaches 165°F in the breast and 175°F in the thigh, remove it from the smoker.
2. Rest the bird for 30–45 minutes, loosely tented with foil.
3. Save the drippings for smoked gravy or stuffing.

Injected & Dry-Rubbed Smoked Turkey Recipe

This method skips the brine and uses a butter-based injection plus a dry rub. It’s fast, flavorful, and great when you’re cooking multiple birds.

Injection Mix

• 1 cup unsalted butter, melted
• 1/2 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Dry Rub

• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon thyme

Preparation

1. Whisk together all injection ingredients until well combined.
2. Using a meat injector, inject the mixture evenly into the breasts, thighs, and drumsticks (about 1 ounce per injection site).
3. Pat the turkey dry to remove any excess injection liquid from the surface.
4. Rub the skin lightly with olive oil or a bit more melted butter.
5. Combine all dry rub ingredients and coat the turkey evenly inside and out, pressing the rub into the skin.
6. Place the turkey on a rack over a tray and refrigerate uncovered for at least 2 hours, or overnight, to set the rub and help the skin dry.

Smoking Instructions

• Smoker Temperature:</strong 275&deg;F
• Wood: Oak base fire with apple or cherry for color and sweetness
• Estimated Cook Time: ~30 minutes per pound
• Internal Temperature: 165&deg;F in the breast, 175&deg;F in the thigh

1. Build a clean oak fire and let it burn down to a solid coal bed with thin blue smoke.
2. Stabilize the smoker at 275&deg;F, keeping the exhaust stack fully open and controlling temperature with the firebox vent.
3. Place the turkey breast-side up on the cooler side of the smoker, away from direct flame. Optionally set a drip pan with water, onions, and herbs beneath the bird.
4. Smoke the turkey, maintaining 275&deg;F and adding wood as needed for steady heat and clean smoke.
5. Baste every hour with melted butter or pan drippings.
6. Rotate the turkey halfway through for even browning.
7. If the skin is darkening too quickly, tent loosely with foil to prevent burning.
8. Cook until the internal temperature hits 165&deg;F in the breast and 175&deg;F in the thigh.

Finishing & Serving

1. Remove the turkey from the smoker and rest 30–45 minutes, loosely tented with foil.
2. Carve and serve. The butter injection keeps the meat juicy, and the dry rub provides rich color and flavor without a brine.