How Long to Smoke a Brined Turkey at 275°F for Perfectly Juicy Results

Smoking a turkey is a great way to add delicious flavor and keep the meat incredibly moist. Brining before smoking helps further lock in juices and infuse seasonings into the meat. When smoking a brined turkey, maintaining a temperature of 275°F is ideal for getting the best possible results. In this comprehensive guide, we’ll cover everything you need to know about smoking a brined turkey at 275°F.

Why Smoke a Turkey at 275°F?

There are a few key reasons that 275°F is the ideal temperature for smoking turkey

• Slow cooking: Lower temperatures allow for slow cooking so the turkey has time to become infused with smoke flavor all the way to the bone over several hours. Higher temperatures can lead to dried out meat.

• Skin crisping: While low and slow smoking is key, 275°F is high enough to help render fat and crisp up the skin nicely without burning it.

• Cooks evenly At 275°F, both the dark and white meat of the turkey cook at a balanced rate so no part is over or underdone

• Food safety: 275°F is hot enough to safely cook and smoke a whole turkey to an internal temperature of 165°F needed to destroy bacteria and pathogens.

So by maintaining 275°F in your smoker, you get the perfect combo of flavorful and moist meat along with crispy browned skin.

How Does Brining Enhance Smoked Turkey?

Brining is simply soaking the turkey in a saltwater solution before cooking. Here are some of the benefits brining provides:

• Infuses moisture deep into the meat so it stays juicy when smoked for hours.

• Allows seasoning and flavors to permeate the turkey.

• Dissolves proteins so the meat is more tender.

• Provides a protective barrier against losing moisture while cooking.

• Results in crispier skin as moisture moves to the surface during smoking.

Brining for 12-24 hours really takes smoked turkey to the next level, making it extra juicy and full of flavor.

Step-by-Step Guide to Smoking a Brined Turkey at 275°F

Follow these simple steps for foolproof smoked brined turkey every time.

1. Make the Brine

A basic brine is equal parts salt and sugar dissolved in water. For extra flavor, aromatics like crushed garlic, whole peppercorns, bay leaves, onions, citrus, or herbs can be added as well.

Use 1 cup salt and 1 cup sugar per gallon of water. Make enough brine to fully submerge the turkey. Whisk well until the salt and sugar fully dissolve. Chill the brine completely before using.

2. Submerge Turkey in Brine

Place your turkey in a container large enough to hold it and the brining liquid. A large stockpot or clean bucket works well. Pour the chilled brine over the turkey. If needed, weigh down with a plate to keep fully submerged.

Cover and refrigerate 12-24 hours. Brining longer than 24 hours runs the risk of an overly salty turkey.

3. Rinse and Pat Turkey Dry

Remove the turkey from the brine and rinse well under cool water. This removes excess salt from the surface. Pat very dry all over with paper towels, inside and out. Allow to air dry in the fridge for 30 minutes up to 2 hours before smoking.

4. Prepare Smoker for 275°F

Set up your smoker and bring to 275°F using your preferred wood chips, chunks or pellets. Options like apple, cherry, pecan, hickory, oak and mesquite all pair well with turkey.

Maintain 275°F throughout the smoking time for the best results.

5. Smoke Turkey to 165°F Internal Temp

Carefully place the brined turkey in the 275°F smoker, breast side up. Insert a probe thermometer into the thickest part of the breast, being careful not to touch bone.

Smoke until it reaches an internal temperature of 165°F, about 3-4 hours for a 12 lb turkey.

6. Let Turkey Rest Before Carving

When the turkey reaches 165°F, remove it from the smoker and tent loosely with foil. Let rest 30-45 minutes so juices can redistribute through the meat.

Once rested, the turkey is ready to carve and serve! Enjoy your incredibly juicy and flavorful smoked brined turkey.

How Long Does it Take to Smoke a Brined Turkey at 275°F?

The general rule of thumb for smoking brined turkey at 275°F is approximately 30 minutes per pound. But here are more specific times based on weight:

• 8-12 lb turkey: About 3-4 hours
• 12-15 lb turkey: About 4-5 hours
• 15-18 lb turkey: About 5-6 hours
• 18-22 lb turkey: About 6-7 hours

These times can vary a bit depending on the specific smoker conditions and temperature. Always rely on a probe thermometer over time to determine doneness.

Monitor the turkey closely toward the end of estimated cook time. Once it hits 155°F, keep a very close eye to pull it at 165°F.

If using a remote thermometer, set an alarm for 165°F so you don’t miss it.

Tips for the Best Smoked Brined Turkey

Here are some helpful tips to take your smoked brined turkey to the next level:

• Buy the best quality, fresh turkey you can find – this makes a big difference.

• Injecting the turkey with broth or melted butter helps add even more moisture and flavor.

• Rub olive oil and seasoning over the skin and under the breast skin for crispier skin.

• Add smoked turkey wings, thighs or drumsticks to make delicious leftovers.

• Use apple, pecan or cherry wood for the best complementary flavor.

• Resist opening the smoker often to prevent heat loss and extra smoke escaping.

• Let the turkey rest at room temp 30-45 minutes once done for easiest carving.

• Save the carcass for smoking into bone broth or turkey soup stock.

Get Perfectly Smoked Brined Turkey at 275°F

There’s nothing better than a juicy smoked turkey with tender, smoke-infused meat and crispy skin. Brining is the secret for extra moisture and flavor. Maintaining a 275°F smoker temperature ensures the turkey cooks low and slow for the ideal texture. Follow this guide for your best smoked brined turkey yet this season!