Brined Smoked Turkey

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 Ingredients:

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.

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.