Can You Smoke a Brined Turkey? The Ultimate Guide to Perfectly Smoked and Juicy Holiday Bird

Smoking a turkey may seem intimidating, but it results in irresistibly juicy, flavorful and tender meat with crispy skin. Brining is a key step to ensure your smoked turkey stays moist and packs a flavor punch Follow this guide to learn how to brine and smoke a turkey for your next holiday feast.

Why Smoke a Turkey?

There are several excellent reasons to ditch the traditional roasted turkey and go for a smoked bird instead

• Unbeatable flavor – The slow cooking infuses the meat with smoky depth and richness you just can’t achieve with roasting alone. Apple, cherry, maple and other fruit woods complement the turkey beautifully.

• Moist and tender – Long, low cooking breaks down connective tissues for succulent meat. Brining keeps it juicy too.

• Crispier skin – The skin gets deliciously crispy from the smoke without drying out the meat.

• Frees up oven space – You can use your oven for all the sides, desserts and other dishes instead of just the turkey.

• Lower risk – No worries about burns, hot oil or undercooked meat like you might have with frying or oven roasting.

• Less work – Just season it, set the temperature and let the smoker do the work.

How to Brine a Turkey for Smoking

Brining is a must for the juiciest smoked turkey. It helps the turkey retain moisture and also allows it to absorb tons of flavor.

Make the brine 1-2 days before smoking. Use a large 5 gallon food-safe bucket or extra large zip top bag.

Brine ingredients:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 10 peppercorns
• 5 cloves garlic, crushed
• 2 bay leaves
• Optional: citrus peels, fresh herbs
• 1 gallon cold water
• 12-15 lb turkey

Instructions:

1. Combine all brine ingredients except turkey and stir to dissolve salt and sugar.

2. Remove giblets from turkey cavities. Rinse turkey and pat dry.

3. Submerge turkey completely in brine. Use a plate to weigh it down if needed.

4. Refrigerate 8-12 hours for a 12-15 lb turkey, turning halfway through.

5. Remove turkey from brine and pat dry. Let sit at room temperature 1 hour before smoking.

How to Smoke a Brined Turkey

Follow these tips for perfect doneness and maximum flavor:

• Use an electric, charcoal or pellet smoker. Maintain 225-250°F.

• Allow 15-20 minutes per pound. A 12 lb turkey takes 4-5 hours.

• Use fruit woods like apple, cherry or pecan for flavor.

• Insert a meat thermometer into the thickest part of the breast and thigh. Cook to 160°F.

• Let rest 20 minutes before carving. Temperature will rise to 165°F for safe doneness.

• Carve and serve immediately for hottest and juiciest meat.

Step-by-Step Smoked Turkey

Follow this simple process for a foolproof smoked turkey every time:

1. Remove Turkey from Brine

After brining 8-12 hours, remove the turkey and pat dry thoroughly inside and out with paper towels. Let sit at room temperature for 1 hour before smoking. This helps the skin dry and crisp up.

2. Prepare the Smoker

While turkey is resting, start up your smoker and bring to 225-250°F using apple, cherry or another fruit wood for flavor. Place a disposable foil pan on the bottom to catch drippings.

3. Season the Turkey

Coat the turkey skin liberally with oil or melted butter. This helps the seasoning adhere. Rub the outside all over with your favorite poultry seasoning.

4. Insert Thermometers

Insert one meat thermometer probe into the thickest part of the breast. Insert another into the thickest part of the thigh.

5. Smoke the Turkey

Place turkey on the middle rack, breast side up. Let smoke 4-5 hours until thermometers reach 160°F. Maintain steady temperature in the smoker between 225-250° throughout.

6. Rest and Carve

Carefully remove turkey and let rest 20 minutes. Temperature will rise to safe 165°F. Carve turkey and serve immediately for hot, juicy meat.

Turkey Smoking Times and Temperatures

Use these estimated smoking times as a guide for various turkey sizes:

• 8-10 lbs: 3-4 hours at 225-250°F
• 10-12 lbs: 4-5 hours
• 12-15 lbs: 5-6 hours
• 15-18 lbs: 6-7 hours

Always rely on a meat thermometer over times for accuracy. Cook to 160°F then rest and carve at 165°F.

Choosing a Smoker for Turkey

Any smoker that can hold steady low temperatures works well:

• Electric smoker – Set the digital controls and it maintains perfect heat. Best for beginners.

• Pellet grill – Requires pellet fuel but regulates temperature automatically. Gives great smoke flavor.

• Charcoal smoker – Takes more work to maintain even heat but infuses excellent smoke flavor.

• Kamado grill – Ceramic grill that retains heat well. New models have temperature controls.

Look for a smoker large enough to accommodate a 15 lb turkey with clearance on all sides.

Smoked Turkey Safety Tips

Take these precautions for safe smoked turkey:

• Always brine in the refrigerator. Never leave turkey at room temp more than 2 hours.

• Use an instant read thermometer to check temperature. Cook to 165°F.

• Prevent bacterial growth by smoking at 250°F or lower. Higher heat dries out the meat.

• Carve turkey immediately after smoking. Do not let sit longer than 2 hours after smoking.

• Refrigerate all leftovers within 2 hours. Reheat fully to 165°F before eating.

Make It a Memorable Meal

Serving up the perfect smoked turkey? Complete the feast with these tasty sides:

• Fluffy dinner rolls – Bake fresh rolls or warm store-bought ones

• Mashed potatoes – Go for garlicky smoked mashed potatoes

• Roast vegetables – Roast Brussels sprouts, carrots, potatoes or other veggies

• Mac and cheese – A must-have comfort food side

• Stuffing or dressing – Pork or turkey sausage adds great flavor

• Cranberry sauce – Fresh or canned, it’s a classic turkey pairing

• Gravy – Use pan drippings or chicken broth for rich gravy

• Pie – Round out the meal with pumpkin, pecan or apple pie

With proper brining and smoking, you’ll have the star of the meal – incredibly moist, tender and flavorful smoked turkey. Serve with traditional fixings for a memorable holiday feast.