How Long Does It Take to Smoke a Brined Turkey?

A brined turkey will cook much faster than a non-brined turkey This is because the salt in the brine helps to break down the muscle fibers, making the turkey more tender and juicy As a result, you can smoke a brined turkey at a higher temperature and for a shorter amount of time.

Here are the basic rules of thumb for smoking a brined turkey:

• Smoking at 225° – 235°: 21-23 minutes per pound
• Smoking at 245° to 255°: 19-21 minutes per pound

For example, a 12-pound turkey would take approximately 4 hours and 12 minutes to smoke at 225° – 235°, or 3 hours and 48 minutes to smoke at 245° to 255°.

However it is important to note that these are just estimates. The actual cooking time will vary depending on the size of the turkey, the type of smoker you are using, and the temperature of the smoker. It is always best to use a meat thermometer to check the internal temperature of the turkey to ensure that it is cooked through.

Here are some additional tips for smoking a brined turkey:

• Start by preheating your smoker to the desired temperature.
• Remove the turkey from the brine and pat it dry with paper towels.
• Season the turkey with your favorite spices.
• Place the turkey on the smoker and cook until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh.
• Let the turkey rest for 15-20 minutes before carving and serving.

Smoking a brined turkey is a great way to ensure that your Thanksgiving turkey is moist, juicy, and flavorful. By following these tips, you can smoke a delicious turkey that will be the star of your holiday meal.

How to Brine a Turkey for Smoking

Brining a turkey is a simple process that involves soaking the turkey in a salt-water solution for several hours. This helps to break down the muscle fibers, making the turkey more tender and juicy. It also helps to season the turkey throughout.

Here is a basic recipe for brining a turkey:

Ingredients:

• 1 gallon of water
• 1 cup of kosher salt
• 1/2 cup of brown sugar
• 1/4 cup of black peppercorns
• 1 tablespoon of allspice berries
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary
• 1 bay leaf
• 1 orange, sliced
• 1 lemon, sliced
• 1 onion, quartered

Instructions:

1. In a large pot or bucket, combine the water, salt, brown sugar, peppercorns, allspice berries, thyme, rosemary, bay leaf, orange slices, lemon slices, and onion.
2. Stir until the salt and sugar are dissolved.
3. Add the turkey to the brine, making sure that it is completely submerged.
4. Cover the pot or bucket and refrigerate for 12-24 hours.
5. When you are ready to smoke the turkey, remove it from the brine and pat it dry with paper towels.
6. Season the turkey with your favorite spices.
7. Place the turkey on the smoker and cook until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh.
8. Let the turkey rest for 15-20 minutes before carving and serving.

Brining a turkey is a great way to ensure that your Thanksgiving turkey is moist, juicy, and flavorful. By following these tips, you can smoke a delicious turkey that will be the star of your holiday meal.

Best Smoked Turkey Recipe

This recipe for how to make a brined and smoked turkey will give you the juiciest, most succulent smoked turkey ever! Brining helps it stay extra moist, while applewood smoke creates the most flavorful turkey ever! Make your brined and smoked turkey using an electric smoker, which makes it super easy, which means more time to relax or work on the rest of Thanksgiving dinner!

Ingredients:

Smoked Turkey Brine:

• 1 1/2 cups coarse kosher salt
• 1 1/4 cups packed dark brown sugar
• 2 tablespoons whole black peppercorns
• 2 tablespoons allspice berries
• 3-5 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 5 cloves garlic, smashed
• 1-2 oranges, rind peeled off in ribbons
• 2 bay leaves
• 2 gallons cold water
• 1 bag ice
• 1 clean 5-gallon bucket

Turkey Ingredients:

• 1 12-15 lb. turkey
• 1/4 cup vegetable oil or olive oil
• 1 Granny Smith apple, quartered
• 1 medium yellow onion, quartered
• 3-4 sprigs fresh thyme
• 3-4 sprigs fresh rosemary
• 1/2 cup salted butter, melted
• 2 tablespoons chopped fresh rosemary
• Butcher’s twine
• Applewood pellets

Instructions:

Brining:

1. In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange, and bay leaves.
2. Remove the neck and giblets from the turkey and discard or set aside for later use. Remove any plastic or wire holding the turkey legs together and discard. Gently lower the turkey into the bucket of brine, making sure it is fully immersed.
3. Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. Cover the bucket with a lid or a thick, tight layer of aluminum foil and set aside to brine overnight.

Smoking:

1. When ready to smoke the turkey, remove the bird from the brine, drain well, and pat the skin and inside cavities dry with paper towels. Fold the wingtips behind the back and tie the legs together with butcher’s twine.
2. Rub the turkey inside and out with the oil, then stuff both the main cavity and the neck cavity with the quartered apple, onion, and fresh herbs.
3. Start an electric smoker on the Smoke setting with the lid open until the fire is established (4 to 5 minutes). Place the turkey directly on the grill grate, breast side up. Close the lid and let the turkey smoke on the Smoke setting (between 150°F and 180°F) for 1 1/2 to 2 hours.
4. Combine the melted butter and rosemary in a small bowl. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350°F. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature of the turkey is 170 degrees Fahrenheit on an instant-red meat thermometer stuck in the thickest part of the thigh.
5. Carefully remove the turkey from the smoker and let it rest for 20 minutes before carving.

Notes:

• Fresh or frozen turkey: Look for a fresh young turkey or use a frozen one that has been defrosted in the fridge for 3 days.

This recipe is sure to impress your guests and make your Thanksgiving dinner a success.