This recipe for how to make a Brined & Smoked Turkey makes the juiciest, most succulent smoked turkey ever! Brining your bird helps it stay extra moist, while the applewood smoke creates the most flavorful Thanksgiving turkey you will ever try!
Smoking a brined turkey is a fantastic way to infuse delicious smoky flavor while keeping the meat incredibly moist and juicy But knowing exactly how long to smoke your bird can be tricky Follow this complete guide to learn the ideal timing and temperatures for smoking a brined turkey,
Why Brine Your Turkey Before Smoking?
A brine is a saltwater solution that helps lock in moisture and seasons the meat Turkey can easily dry out since it contains less fat than other meats Brining ensures your smoked turkey stays tender and flavorful, not dry.
The salt in the brine enhances natural flavors and seasons the meat throughout. Aromatics like garlic, spices, and citrus can also be added to the brine to infuse even more flavor. The brining process allows the turkey to absorb these seasonings over several hours or days.
Choosing the Right Size Turkey for Smoking
For the best results, opt for a smaller 10-15 lb turkey. Larger birds can be difficult to smoke evenly and thoroughly. Aim for around 1 pound of turkey per person.
Make sure your smoker or grill is large enough to accommodate a whole turkey. You need ample space for proper air circulation and even heat distribution. If needed, you can spatchcock or butterfly the turkey to make it thinner and cook more quickly.
How Long to Brine a Turkey Before Smoking
- 8-12 hours: Quick brine for enhanced moisture
- 12-24 hours: Standard brine time for full flavor infusion
- Up to 48 hours: Long brine for very intense seasoning
Keep the turkey submerged and chilled at 40°F or below during brining. Turn or flip the bird once halfway through. Rinse thoroughly before smoking.
Ideal Smoker Temperature for a Brined Turkey
- 225°-250°F: For thorough, even smoking without drying out
- Do not exceed 300°F: Higher heat dries out poultry
Maintaining an even, consistent temperature is crucial for properly smoked turkey. Use a reliable thermometer and make adjustments as needed. Add more coals or wood chunks if the smoker temperature drops.
How Long to Smoke a Brined Turkey
Smoking times vary based on the size of your turkey, smoker temperature, and whether stuffing is included.
Smoking Times for Whole Brined Turkey
- 8-12 lbs: 3-4 hours at 225°-250°F
- 12-15 lbs: 4-5 hours at 225°-250°F
- 15-18 lbs: 5-6 hours at 225°-250°F
Smoking Times Per Pound
- 225°-250°F: Approximately 30 minutes per pound
- Do not stuff the turkey, which extends cooking time
Smoking Stuffed vs. Unstuffed Turkey
Stuffing expands the overall size and increases required cook time. For stuffed brined turkey, allot 30-45 minutes of additional smoking time.
Internal Temperature for Fully Smoked Turkey
- 165°F in the thickest part of the breast
- 175°F in the thickest part of the thigh
Use an instant-read thermometer to check temperature in multiple spots. Juices should run clear with no pinkness. Let rest 15+ minutes before carving.
Signs Your Brined Smoked Turkey is Done
- Internal temperature of 165°F in breast, 175°F in thighs
- Skin is nicely browned, crisp, and blistered
- Meat pulls back from the bone
- Thigh joint moves easily
- Juices from meat run clear
If unsure, always continue smoking until the proper internal temperature is reached for both breast and thighs. Do not rely solely on smoking times.
Helpful Tips for Perfectly Smoked Brined Turkey
- Inject brine into thicker sections for enhanced moisture
- Apply a dry rub under the skin before smoking for added flavor
- Use apple, cherry, pecan, or maple wood for best flavor
- Resist opening the smoker often to maintain even heat
- Make sure turkey is fully thawed before brining and smoking
- Allow ample resting time before carving for juiciest meat
With the right brining time, smoking temperature, and some patience, you’ll be rewarded with incredibly moist, tender and delicious smoked turkey full of wood-fired flavor. Give brined smoked turkey a try at your next backyard barbecue or holiday feast!
Frequency of Entities
Brined Turkey – 37 times
Smoker/Smoking – 25 times
Turkey – 16 times
Temperature – 14 times
Brine – 10 times
Time – 7 times
Flavor – 5 times
Moist/Moisture – 5 times
Meat – 5 times
Thigh – 3 times
Breast – 3 times
Juicy – 2 times
Tender – 2 times
Hours – 2 times
How to Make a Brined & Smoked Turkey
Make your brined & smoked turkey using an electric smoker which makes it super easy! Which means you have more time to relax or work on the rest of your Thanksgiving dinner or holiday meal!
I don’t mean to come down on any of the other methods of turkey preparation with this post. Turkey is the centerpiece of most every Thanksgiving meal and I have had some incredibly delicious oven-roasted and deep-fried versions over the years, so I’m definitely not knocking on those.
But in terms of flavor and texture, none of them hold a candle to a properly smoked turkey. And as far as ease of preparation goes, cooking your turkey on a smoker is definitely less fraught with potential danger than using a deep fryer and much more convenient than roasting it in an oven in your kitchen! A few years ago, I got Paul an electric smoker for Father’s Day and it has turned out to be the gift that keeps on giving. As in giving us meal after meal of incredible, delectable smoked meat like bbq smoked chicken thighs, salmon, tri tip, beef brisket, ribs, and of course, smoked turkey.
If you don’t have a smoker, you really, really, REALLY should consider getting one. It could make a perfect Christmas present for someone you love. Just saying. Here’s an affiliate link for the one that we have, which works great! Cooking your Thanksgiving turkey on a smoker is the ultimate for so many reasons.
Be sure to try some of our other favorite Thanksgiving recipes, like this amazing turkey gravy, and our favorite cornbread stuffing! And of course lots of PIE!
Smoked Turkey tastes AMAZING.
I’ve already said that in this post, right? But seriously, a smoked turkey is so, so ridiculously good. We have had side-by-side turkey comparisons with a smoked turkey and a roast turkey, and even the best roast turkey just can’t get the same flavor that builds from hours of exposing your bird to applewood smoke. It’s unreal.
Brined Smoked Turkey Recipe – How To Brine and Smoke A Whole Turkey
FAQ
How long to smoke a brined turkey at 275?
Is it better to smoke a turkey at 225 or 250?
Do brined turkeys cook faster?
How long does it take to smoke a 16 lb whole turkey?
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Weight
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Cook Time
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8-12 lbs.
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4-8 hrs.
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12-18 lbs.
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6-10 hrs.
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How long does it take to smoke a Turkey?
90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter. 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours. Then baste with melted butter.
How long does it take to brine a Turkey?
Store in your refrigerator for 24 hours, turning the turkey 180 degrees after the first 12 hours. 6. After the 24 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towels and store in the fridge for 1 hour. The brine process is complete. How Long Does It Take to Smoke a Turkey?
Can you use a brine to smoke a Turkey?
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
How do you make a brined & smoked turkey?
Make your brined & smoked turkey using an electric smoker which makes it super easy, which means more time to relax or work on the rest of Thanksgiving dinner! In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange and bay leaves.