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BRINED SMOKED TURKEY

INGREDIENTS

Learn the absolute best most flavorful way to prepare a turkey by making this Brined Smoked Turkey Recipe. The brining process adds flavor and juiciness while tenderizing the meat through acid and seasoning it with salt, sugar, and herbs.

BRINE

  • 1 gallon apple cider (NOT apple cider vinegar)
  • 1 gallon water
  • 1 1/4 cups salt
  • 1 cup sugar
  • 2 medium onions, peeled and roughly chopped
  • 15 peppercorns
  • 12-14 garlic cloves
  • 4 bay leaves
  • 1 bunch fresh thyme sprigs

TURKEY

  • 1 (14-16 pound) trussed turkey, giblets and neck removed
DIRECTIONS

Step 1 — Combine 4 cups cider with salt and sugar in a pot. Bring to boil until dissolved, whisking occasionally.

Step 2 — Transfer mixture to a 5-gallon container with remaining cider, water, onions, peppercorns, garlic, bay leaves, and thyme. Whisk together.

Step 3 — Submerge turkey completely in brine. Add plates or bowls on top to keep turkey fully submerged if needed.

Step 4 — Refrigerate 24-48 hours.

Step 5 — Remove turkey and rinse thoroughly with cold water.

Step 6 — Pat dry with paper towels and transfer to roasting pan.

Step 7 — Preheat smoker to 275°F.

Step 8 — Smoke turkey for 4-4½ hours until thigh reaches 160-165°F internally.

Step 9 — Wrap in foil and rest 20-30 minutes before serving.

NOTES & INFO
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Brining Time: 24-48 hours
  • Total Time: 28+ hours (includes brining)
  • Servings: 12

Tips: If bones brown too quickly during smoking, wrap them with foil. Optional additions to the brine include black peppercorns, rosemary, sage, citrus peels, or brown sugar for extra flavor.

Storage: Store covered up to 5 days refrigerated or freeze up to 3 months.