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–+ servings
Let's Cook - Chef Billy Parisi
smoked and brined turkey recipe

Brined Smoked Turkey Recipe

Learn the absolute best most flavorful way to prepare a turkey by making this Brined Smoked Turkey Recipe.
Servings: 12
Prep Time: 20 minutes
Cook Time: 4 hours
Brining Time: 1 day
Total Time: 1 day 4 hours 20 minutes

Ingredients 

  • 1 gallon apple cider
  • 1 gallon water
  • 1 ¼ cups salt
  • 1 cup sugar
  • 2 peeled and roughly chopped medium size onions
  • 15 peppercorns
  • 12-14 garlic cloves
  • 4 bay leaves
  • 1 bunch fresh thyme sprigs
  • 1 14-16 pound trussed turkey, giblets and neck removed

Instructions

  • Add 4 cups of the cider with all the salt and sugar to a medium-size pot and bring to a boil and cook until the salt and sugar are completely dissolved. Whisk occasionally.
    whisking together apple cider with salt and sugar in a pot
  • Transfer the mixture to a large 5-gallon container along with the remaining amount of cider, water, onions, peppercorns, garlic, bay leaves, and thyme, and whisk to combine.
    mixing together a brine in a container
  • Add in the trussed turkey and ensure it is completely submerged.
    adding a trussed turkey to a container with brine
  • Place in the refrigerator for 24 hours or up to 48 hours.
    bringing a turkey in the refrigerator
  • Remove the turkey and rinse very well with cold water on all sides.
    rinsing a turkey with cold water
  • Transfer the turkey to a roasting pan and pat it dry using paper towels.
  • Preheat the smoker to 275°.
  • Add the turkey to the smoker and cook for 4 hours to 4 ½ hours. The thigh meat should read 160° to 165° when it is finished, or the button in the breast should have popped out.
    smoking a turkey in a smoker
  • Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving

Notes

Chef Notes:
How to Reheat: to reheat it simply place it in a saucepan with a little bit of chicken or turkey stock, or gravy, cover it with foil, and heat it in the oven at 350° for 12-15 minutes or until warm. You can also simply heat it in the microwave until warm.
How to Store: It will hold in the refrigerator covered in plastic for up to 5 days. In addition, you can freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for a full day before reheating it.
How to Reheat: Add the desired amount of turkey to a saucepan along with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warm. You can also heat the turkey in the microwave on a plate until warm.
You may need to add plates or bowls to the turkey in the brine to ensure it is completely submerged.
Feel free to add 1 tablespoon of whole black peppercorns as well to the brine.
If you do not have a smoker and can only cook it in the oven, you may do so at 350° for 10-13 minutes per pound.
Other ingredients you can add to the brine include fresh rosemary, sage, orange peel, lemon peel, or brown sugar.
After the brine is in the 5-gallon container and is whisked together and you find it still is not very cold, feel free to add in 2 cups of ice.
If the bones on the ends of the legs or the tips of the wings begin to turn dark brown too quickly, wrap them in a small amount of foil.

Nutrition

Calories: 334kcalCarbohydrates: 4gProtein: 49gFat: 13gSaturated Fat: 3gCholesterol: 162mgSodium: 1668mgPotassium: 519mgFiber: 1gSugar: 4gVitamin A: 126IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Author: Chef Billy Parisi