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–+ servings
Brine ingredients in a pot

Smoked Turkey Brine

This flavorful smoked turkey brine will transform your turkey into a flavorful, juicy masterpiece that everyone will praise.
5 from 32 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
12 people
Author: Laura Lynch

Equipment

  • Large pot
  • Brining bag or large bucket

Ingredients

  • 2 quarts (1.89 l) water divided
  • 1 1/2 cups (438 g) salt (not iodized)
  • 1 lemon quartered
  • 4-5 sprigs fresh thyme and rosemary
  • 1 cup (220 g) brown sugar
  • 3 cloves garlic smashed
  • 2 tablespoons (20 g) whole black peppercorns
  • 1 whole turkey 8-18 pounds
  • 2 tablespoons (29.57 ml) olive oil
  • 2 tablespoons (8 g) dry rub

Instructions

  • In a pot over medium heat, combine a quarter of the water with the salt, lemon, thyme, rosemary, brown sugar, garlic and black peppercorns. Simmer until the salt has fully dissolved, about 5 minutes. Remove from heat and cool.
  • Once completely cooled, combine the brine with the remaining water in a large enough container to hold the water and turkey (that will fit in your refrigerator).
  • Submerge the turkey in the brine. Refrigerate for 12-20 hours (not longer than this!).
  • Remove the turkey from the brine and pat dry with a paper towel. Set the turkey on a tray that can be placed in the refrigerator and allow it to dry for another 4-12 hours. (This step can be skipped, but this is how you get the skin really crispy).
  • Coat the turkey with the olive oil and sprinkle on the dry rub.
  • When ready to smoke, set the smoker temperature to 250˚F, stock with wood pellets or chips (we like to use apple or cherry wood) and preheat for 15 minutes with the lid closed.
  • Insert the probe into the thickest part of a turkey thigh. Place the roasting pan on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F. It will take about 30 minutes per pound, depends on the size of your turkey. You can place the turkey directly on the grates if you don’t care to catch the drippings in a roasting pan.

Notes

  • The nutrition calculations do not include the brine, which is discarded.
  • Do not leave the turkey in the brine for longer than 20 hours.
  • If you cannot fully submerge the turkey, be sure to rotate it in the brine every 5-8 hours to ensure all parts get equally brined.
  • You can use this homemade all-purpose dry rub or this dry rub for chicken.