So, you're thinking about making a brined smoked turkey, huh? Well, you're in for a treat! Brining makes the turkey juicy and flavorful, and smoking it adds that perfect touch of smokiness. Imagine sinking your teeth into a turkey that's not just good but unforgettable! From classic herb blends to sweet maple glazes, there's a recipe for everyone. Ready to find out which ones will steal the show at your next gathering?
Classic Herb Brined Smoked Turkey
For a classic herb brined smoked turkey, the key is to infuse the meat with rich flavors while ensuring it stays juicy throughout the cooking process. The brine, made with aromatic herbs and spices, penetrates the turkey, improving its natural taste and tenderness.
This method of preparation not only raises your turkey for a special occasion but also makes it a memorable centerpiece for any gathering. Follow this straightforward recipe to achieve a perfectly smoked turkey that will leave your guests raving.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 4 cloves garlic, crushed
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon crushed red pepper flakes
- 1 gallon water
- Fresh herbs (thyme, rosemary, or sage) for stuffing the turkey
- Wood chips for smoking (apple, hickory, or cherry)
Cooking Instructions:
In a large pot, combine the kosher salt, brown sugar, black peppercorns, crushed garlic, dried thyme, rosemary, sage, crushed red pepper flakes, and water.
Bring the mixture to a boil, stirring until the salt and sugar dissolve completely. Remove from heat and let it cool to room temperature.
Once cooled, submerge the turkey in the brine, ensuring it's fully covered, and refrigerate for 12 to 24 hours.
After brining, rinse the turkey under cold water and pat it dry. Preheat your smoker to 225°F (107°C).
Stuff the cavity with fresh herbs, then place the turkey on the smoker rack. Smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Let it rest for at least 30 minutes before carving.
Extra Tips:
To improve the flavor even further, consider injecting the turkey with a marinade of melted butter, garlic, and herbs before smoking. This will add moisture and richness to the meat.
Always keep an eye on the smoker's temperature and add wood chips as necessary to maintain consistent smoke.
If you prefer a deeper smoke flavor, let the turkey sit uncovered in the refrigerator for a few hours after brining to form a pellicle, which helps smoke stick to the surface.
Finally, don't rush the resting time after smoking; allowing the turkey to rest will help redistribute the juices, resulting in a more succulent bird.
Maple and Bourbon Glazed Brined Turkey

Brined smoked turkey with a maple and bourbon glaze is a delightful twist on the traditional holiday bird that will impress your family and friends. The brining process guarantees that the turkey remains moist and flavorful, while the maple and bourbon glaze adds a rich, sweet, and slightly smoky flavor that perfectly complements the meat. This dish is perfect for gatherings, providing a beautiful centerpiece and a delicious main course.
Ingredients:
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- 1 tablespoon black peppercorns
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 cup maple syrup
- 1/2 cup bourbon
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
Cooking Instructions:
Begin by preparing the brine: in a large pot, combine kosher salt, brown sugar, and water; stir until dissolved.
Add peppercorns, garlic, and thyme, then cool the brine completely in the refrigerator.
Once chilled, submerge the turkey in the brine, making sure it's fully covered, and refrigerate for 12-24 hours.
After brining, remove the turkey, rinse it under cold water, and pat it dry.
Preheat your smoker to 225°F.
In a small saucepan, mix maple syrup, bourbon, apple cider vinegar, Dijon mustard, and smoked paprika; bring to a gentle simmer and cook for about 5 minutes to thicken.
Place the turkey in the smoker and start smoking, basting with the glaze every hour, until the internal temperature reaches 165°F in the thickest part of the breast, about 5-6 hours.
Extra Tips:
For best results, use a meat thermometer to monitor the turkey's internal temperature, assuring perfect doneness without overcooking.
If you prefer a stronger smoke flavor, consider using wood chips like hickory or applewood to complement the sweetness of the glaze.
Additionally, let the turkey rest for at least 30 minutes after removing it from the smoker before carving; this allows the juices to redistribute, resulting in a juicier turkey.
Don't forget to save any leftover glaze for serving on the side!
Spicy Cajun Brined Smoked Turkey
For a flavorful and succulent Spicy Cajun Brined Smoked Turkey, the brining process infuses the meat with a blend of spices while keeping it moist during the smoking process. This recipe combines traditional Cajun flavors with the smoky essence from the grill, resulting in a turkey that's perfect for holiday gatherings or weekend barbecues. The brine, made with a mixture of spices and salt, works its magic overnight, ensuring that each bite is packed with flavor while the smoke adds an irresistible depth.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 gallon water
- 1/4 cup olive oil
- Wood chips (hickory or applewood for smoking)
- Fresh herbs (for garnish, optional)
Cooking Instructions:
Begin by preparing the brine: In a large pot, combine the kosher salt, brown sugar, cayenne pepper, black pepper, paprika, garlic powder, onion powder, thyme, oregano, and water. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
Allow the brine to cool completely before submerging the turkey in it, ensuring it's fully covered. Let the turkey brine in the refrigerator for 12 to 24 hours.
Once brined, remove the turkey, rinse it under cold water, and pat it dry with paper towels. Preheat your smoker to 225°F (107°C) and soak the wood chips in water for at least 30 minutes.
Rub the turkey with olive oil, then place it in the smoker, breast side up. Smoke the turkey for about 30 to 40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, basting occasionally with the rendered juices.
Extra Tips:
For the best results, make sure to let the smoked turkey rest for at least 20-30 minutes after removing it from the smoker; this allows the juices to redistribute, ensuring a moist turkey.
You can also add additional spices to the rub for a more robust flavor or adjust the cayenne pepper to your heat preference. If you prefer a darker skin, consider increasing the smoking temperature slightly towards the end of the cooking time.
Finally, don't forget to save the carcass for making a delicious stock afterward!
Apple Cider and Sage Brined Turkey

Brined smoked turkey is a delicious way to celebrate the flavors of fall, and the combination of apple cider and sage brings a delightful twist to the classic holiday dish. This recipe infuses the turkey with a rich, savory flavor while keeping it juicy and tender during the smoking process. Perfect for Thanksgiving or any special gathering, this apple cider and sage brined turkey will impress your guests and leave them asking for seconds.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 gallon apple cider
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon crushed red pepper flakes
- 6 fresh sage leaves, torn
- 4 cups water
- Ice (for brining solution)
- Olive oil (for rubbing)
- Fresh sage and apple slices (for garnish)
Cooking Instructions:
Begin by preparing the brine: in a large pot, combine the apple cider, kosher salt, brown sugar, black peppercorns, allspice berries, crushed red pepper flakes, and torn sage leaves.
Heat over medium-high until the salt and sugar fully dissolve, then add 4 cups of water and allow the brine to cool to room temperature.
Once cooled, submerge the turkey in the brine, ensuring it's fully covered. Refrigerate the turkey in the brine for at least 12 hours, or up to 24 hours for maximum flavor.
After brining, remove the turkey, rinse it under cold water, and pat it dry with paper towels. Preheat your smoker to 225°F (107°C).
Rub the turkey with olive oil and season the skin with salt and pepper. Place the turkey in the smoker and smoke for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Extra Tips:
For best results, choose a high-quality apple cider without preservatives, as they can affect the brining process.
Additionally, consider using wood chips like apple or hickory in your smoker to improve the flavor of the turkey.
Keep an eye on the wood chips and add more as needed to maintain smoke throughout the cooking process.
Let the turkey rest for at least 30 minutes after removing it from the smoker before carving, as this allows the juices to redistribute for a more succulent slice.
Garnish with fresh sage and apple slices for a beautiful presentation!
Lemon and Garlic Brined Smoked Turkey
Brined smoked turkey is a delicious way to boost your holiday meal or backyard barbecue. The lemon and garlic brine infuses the turkey with zesty flavors while keeping the meat juicy and tender. This recipe not only improves the taste but also adds a delightful aroma to your cooking process. Follow the steps below for a perfectly brined and smoked turkey that will impress your family and friends.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 cloves garlic, minced
- 4 lemons, juiced and zested
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 gallons water
- Wood chips (apple or hickory) for smoking
Instructions:
In a large container, combine the kosher salt, brown sugar, minced garlic, lemon juice, lemon zest, black peppercorns, thyme, and rosemary.
Add 2 gallons of water and stir until the salt and sugar are fully dissolved. Submerge the turkey in the brine, making sure it's completely covered, and refrigerate for at least 12 hours, or up to 24 hours for peak flavor.
Once brined, remove the turkey, rinse it under cold water, and pat it dry with paper towels.
Preheat your smoker to 225°F and add your preferred wood chips. Place the turkey in the smoker and cook for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the breast.
Extra Tips:
For the best results, start brining your turkey a day or two before you plan to smoke it, allowing ample time for the flavors to penetrate the meat.
Always remember to let your turkey rest for at least 30 minutes after smoking; this helps redistribute the juices and improves the overall flavor.
If you're short on time, you can also brine turkey parts, such as breasts or thighs, for a quicker cooking process.
Finally, keep an eye on the smoker's temperature and make sure you have enough wood chips on hand for a consistent smoke throughout the cooking time.