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Brined Smoked Turkey Recipe
5 from 78 votes

Brined Smoked Turkey Recipe

This Brined Smoked Turkey recipe features a flavorful apple cider and water brine seasoned with salt, sugar, onions, peppercorns, garlic, bay leaves, and fresh thyme. After brining for 24-48 hours, the turkey is rinsed, dried, and smoked at low temperature until fully cooked. The result is tender smoked turkey with enhanced moisture and seasoning from the brine.

Prep Time
20 mins
Cook Time
4 hrs
Additional Time
1 d
Total Time
1 d 4 hrs 20 mins
Servings: 12
Calories: 334 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 1 gallon apple cider
  • 1 gallon water
  • 1 ¼ cups salt
  • 1 cup sugar
  • 2 onion peeled, roughly chopped, medium size
  • 15 peppercorns
  • 12-14 garlic cloves
  • 4 bay leaf
  • 1 thyme sprigs bunch, fresh
  • 1 14-16 pound turkey giblets and neck removed, trussed

Instructions

    Cup of Yum
  1. Add 4 cups of the cider with all the salt and sugar to a medium-size pot and bring to a boil and cook until the salt and sugar are completely dissolved. Whisk occasionally.
  2. Transfer the mixture to a large 5-gallon container along with the remaining amount of cider, water, onions, peppercorns, garlic, bay leaves, and thyme, and whisk to combine.
  3. Add in the trussed turkey and ensure it is completely submerged.
  4. Place in the refrigerator for 24 hours or up to 48 hours.
  5. Remove the turkey and rinse very well with cold water on all sides.
  6. Transfer the turkey to a roasting pan and pat it dry using paper towels.
  7. Preheat the smoker to 275°.
  8. Add the turkey to the smoker and cook for 4 hours to 4 ½ hours. The thigh meat should read 160° to 165° when it is finished, or the button in the breast should have popped out.
  9. Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving

Notes

  • Reheat sliced turkey in a saucepan with chicken or turkey stock or gravy, covered, in an oven at 350°F for 12-15 minutes or warm in the microwave.
  • Store the cooked turkey covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw thoroughly in the refrigerator before reheating.
  • Ensure the turkey is completely submerged in the brine; add plates or bowls if needed to weigh it down.
  • Add 1 tablespoon of whole black peppercorns to the brine for extra flavor if desired.
  • If a smoker is not available, roast the turkey in the oven at 350°F for 10-13 minutes per pound.
  • Additional brine ingredients can include fresh rosemary, sage, orange peel, lemon peel, or brown sugar to customize flavor.
  • If the brine isn’t cold enough after mixing, add 2 cups of ice to chill it before adding the turkey.
  • Wrap the ends of leg bones or wing tips in foil if they begin to darken too quickly during smoking.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 4g (1%) Protein 49g (98%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 162mg (54%) Sodium 1668mg (70%) Potassium 519mg (11%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 126IU (3%) Vitamin C 1mg (1%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 4g 1%
Protein 49g 98%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 162mg 54%
Sodium 1668mg 70%
Potassium 519mg 11%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 126IU 3%
Vitamin C 1mg 1%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.