Imagine serving a turkey so incredibly juicy, flavorful, and perfectly smoked that your family will be talking about it for years to come. This Simple Brined Smoked Turkey isn't just another holiday recipe—it's a culinary experience that transforms an ordinary bird into a mouthwatering masterpiece. With a perfect balance of salt, herbs, and smoky goodness, this recipe will elevate your cooking game and make you the undisputed champion of holiday meals.
Prep Time: 24 hrs
Cook Time: 4 hrs
Total Time: 28 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 gallon water
- Wood chips for smoking
Instructions
- Prepare the brine by combining kosher salt, brown sugar, black peppercorns, thyme, and rosemary in a large pot with water. Stir until salt and sugar completely dissolve.
- Remove giblets and neck from turkey cavity. Rinse turkey thoroughly inside and outside with cold water.
- Place turkey in a large non-reactive container or brining bag. Pour cooled brine mixture over turkey, ensuring it is completely submerged.
- Refrigerate turkey in brine for 18-24 hours, keeping temperature below 40°F to prevent bacterial growth.
- Remove turkey from brine after brining period. Rinse thoroughly under cold water and pat completely dry with paper towels.
- Let turkey sit at room temperature for 1 hour before smoking to ensure even cooking.
- Prepare smoker to 225-250°F. Use fruit woods like apple or cherry for best flavor profile.
- Place turkey breast-side up on smoker rack. Insert meat thermometer into thickest part of thigh.
- Smoke turkey for approximately 4 hours, or until internal temperature reaches 165°F in thickest parts.
- Remove from smoker, tent with foil, and let rest for 20-30 minutes before carving to allow juices to redistribute.
Tips
- Temperature is Key: Keep your brine and refrigerator below 40°F to prevent bacterial growth and ensure food safety.
- Choose Your Wood Wisely: Fruit woods like apple or cherry provide the most delicate and complementary smoke flavor.
- Pat Dry for Crispy Skin: Thoroughly drying the turkey before smoking helps achieve that coveted crispy exterior.
- Room Temperature Matters: Letting the turkey rest for an hour before smoking ensures more even cooking.
- Don't Rush the Resting: Always let your turkey rest 20-30 minutes after smoking to allow juices to redistribute, guaranteeing maximum tenderness.
- Invest in a Good Meat Thermometer: Always check the internal temperature reaches 165°F in the thickest part of the thigh for perfect doneness.
Nutrition Facts
Calories: 175kcal
Carbohydrates: 6g
Protein: 217g
Fat: 61g
Saturated Fat: 17g
Cholesterol: 605mg
