Skip to main content

Smoked Brined Turkey Recipe

Ultimate-Smoked-Turkey_Traeger-Wood-Pellet-Grills_RE_HE_M.webp

Achieve a perfectly juicy and flavorful turkey with this smoked brined turkey recipe. By combining brining, low-temperature smoking, and higher-temperature roasting, you'll create a delicious centerpiece for any meal.

Ingredients:

  • 1 whole turkey (12 pounds), thawed
  • Brine solution (your preferred recipe)
  • Wood pellets or chips (hickory, mesquite, apple, or cherry recommended)

Equipment:

  • Smoker (e.g., Traeger smoker)
  • Meat thermometer
  • Basting brush (optional)
  • Spritzing liquid (apple juice or melted butter, optional)

Instructions:

1. Brine the Turkey:

  • Submerge the Turkey: Place the turkey in your brine solution, ensuring it is fully covered.
  • Refrigerate: Let it brine until 3 PM or for the duration specified in your brine recipe.
  • Rinse and Dry: After brining, rinse the turkey thoroughly under cold water and pat dry with paper towels.

2. Prepare the Smoker:

  • Initial Temperature: Preheat your smoker to 180°F – 225°F for the initial smoking phase.
  • Load Wood Pellets/Chips: Choose flavorful wood like hickory, mesquite, apple, or cherry for a stronger smoke flavor.

3. Smoke at Low Temperature:

  • Place the Turkey: Position the turkey on the smoker grate, breast side up.
  • Smoke for Flavor: Smoke the turkey at 180°F – 225°F for 2 to 3 hours to maximize smoke absorption.
  • Avoid Opening the Smoker: Keep the lid closed to maintain consistent temperature and smoke levels.

20241005_222944163_iOS.jpg

4. Increase Temperature to Finish Cooking:

  • Raise the Heat: After the initial smoking, increase the smoker temperature to 300°F.
  • Continue Cooking: Cook until the turkey reaches an internal temperature of 165°F (74°C).
  • Estimated Time: This will take an additional 2 to 3 hours, but always rely on internal temperature rather than time.

5. Monitor Internal Temperature:

  • Use a Meat Thermometer: Insert it into the thickest part of the breast and innermost part of the thigh without touching bone.
  • Check Regularly: Begin checking after the first hour at 300°F to gauge progress.
  • Ensure Safety: The turkey is safely cooked when both the breast and thigh reach 165°F.

6. Optional Basting or Spritzing:

  • Add Moisture and Flavor: Every hour, optionally baste the turkey with melted butter or spritz with apple juice.
  • Maintain Smoker Temp: Be quick to prevent significant heat loss when opening the smoker.

7. Rest the Turkey:

  • Remove from Smoker: Once the target internal temperature is reached, carefully take the turkey out.
  • Let It Rest: Allow the turkey to rest for 20–30 minutes. This helps the juices redistribute for a juicier result.

8. Carve and Serve:

  • Prepare for Serving: Move the turkey to a carving board.
  • Carve: Slice the turkey as desired.
  • Enjoy: Serve to your guests and enjoy your flavorful, juicy turkey! 20241006_032646671_iOS.jpg

20241006_033822802_iOS.jpg

Additional Tips:

  • Wood Selection Matters: Stronger woods like hickory and mesquite impart a bolder flavor, while fruit woods like apple and cherry offer a milder taste.
  • Enhance Smoke Exposure: Consider using a smoke tube or additional smoke generator for extra smoke, especially useful when cooking at higher temperatures.
  • Consistent Temperature: Avoid frequent opening of the smoker to keep temperature and smoke levels steady.
  • Spatchcocking Option: For more even cooking and increased smoke absorption, spatchcock the turkey by removing the backbone and flattening it.
Back to top