Brined Smoked Turkey
Brining and smoking a whole turkey creates incredibly juicy meat, crisp golden skin, and rich layers of savory, aromatic flavor. This method is perfect for holidays or family gatherings—beautiful on the table and unforgettable on the palate.
Flavor & Texture
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Smoked flavor
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Maturity
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Humidity
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Taste
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Smell
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Moderate
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Well Done
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Moist
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Savory, lightly sweet, herb-forward with buttery richness
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Applewood smoke with subtle citrus, allspice, rosemary, and roasted aromatics
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Ingredients
For the Brine
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2 gallons cold water
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1 ½ cups salt
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1 ¼ cups firmly packed brown sugar
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¼ cup freshly ground black pepper
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2 tablespoons ground allspice
For the Turkey
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1 whole turkey, 10 lb (neck, giblets, gizzard removed)
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⅓ cup vegetable oil
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1 Granny Smith apple, quartered
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1 onion, quartered
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½–¾ cup unsalted butter, melted (divided; more butter = deeper color & crispier skin)
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3 tablespoons dried rosemary, divided
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Applewood chips
Cooking Time
| Prep time |
Cooking time
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Total time |
| 40 min | 4-5 hours |
5 hours+ (excluding overnight brine)
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Cooking Instructions
1. Prepare the Brine
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In a large container, combine the water, salt, brown sugar, pepper, and allspice.
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Stir until everything is fully dissolved.
2. Brine the Turkey
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Submerge the turkey completely in the brine.
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Cover and refrigerate overnight (8–12 hours).
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After brining, pat the turkey completely dry.
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For crispier skin, refrigerate uncovered for 1–12 hours to air-dry.
3. Preheat the Smoker
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Fill the water pan to stabilize heat.
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Set the East Oak Smoker to 275°F (135°C)
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Fill the chip tray with applewood chips completely. One full load provides 2–3 hours of consistent smoke.
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Keep the side vent fully open throughout the smoke for clean airflow.
4. Prepare the Turkey
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Remove turkey from the brine, drain well, and pat dry inside and out.
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Tuck the wingtips behind the back and tie the legs with kitchen twine.
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Rub the turkey—inside and out—with vegetable oil.
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Stuff the cavity and neck area with apple, onion, and dried thyme.
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Loosen the breast skin gently with your fingers and tuck pats of butter underneath for extra moisture and rich flavor.
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Place the turkey breast-side up on the smoker’s middle rack.
5. Smoke the Turkey
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Set cooking time to 3 hours at 265°F.
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Insert the East Oak meat probe into the thickest part of the thigh (not touching bone). Every 60 minutes, check whether the thigh temperature has reached 170°F (77°C).
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A full chip tray lasts 2–3 hours. Normally, one refill is enough for the full cook.
If smoke output becomes visibly weak within 1–2 hours:
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Slide out the tray
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Dump ¼ of the darkened chips
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Refill with fresh chips
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When the thigh probe reaches 170°F, press OFF on the smoker.
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Breast reaches 165°F (74°C)
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Thigh reaches 175–180°F (79–82°C) for best tenderness
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In a small bowl, stir together melted butter and 2 tablespoons rosemary.
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Brush the entire turkey breast with rosemary butter and loosely wrap the turkey with aluminum foil.
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Let it rest at room temperature for 20 minutes, so the juices redistribute.
Note: Opening the smoker adds 15–20 minutes to the cook time each time.
6. Rest and Carve
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Transfer the turkey to a platter.
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Carve, slicing the breast against the grain for maximum tenderness.
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Serve warm.
USDA Safety Reminder
Ensure the turkey reaches a minimum internal temperature of 165°F (74°C). For food safety, turkey should reach 140°F (60°C) within 4 hours of smoking.
Smoking Tip
Cooking for a crowd? Instead of one large 20 lb bird, smoke two 10 lb turkeys. They cook faster, more evenly, and you get double the drumsticks.
Nutritional Information
Serves: 6–8
Amount Per Serving:
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Calories: 515
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Total Fat: 27g
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Saturated Fat: 9g
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Trans Fat: 0g
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Unsaturated Fat: 18g
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Cholesterol: 200mg
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Sodium: 860mg
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Carbohydrates: 6g
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Fiber: 0g
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Sugar: 4g
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Protein: 62g
