Best Smoked Turkey Brine with Smoked Turkey Rub Recipe (2024)

Last Updated on January 20, 2023 by Anne-Marie

The best smoked turkey brine and smoked turkey rub recipe. Included are tips on how to brine and smoke a turkey.

Why this recipe works

This is the easiest and best turkey brine for smoking that I’ve made after trying many recipes.

It also uses a turkey rub recipe, which is key to giving this brined smoked turkey a fantastic flavor.

These brining and dry rub recipes are gluten-free, keto, paleo, and low-carb. Don’t worry about the maple syrup in the brine. It’s just there to flavor and moisten the turkey and doesn’t add any carbs.

Forget dry turkey. Brining gives you juicy turkey that everyone will rave over.

Adding a homemade seasonings rub enhances the smoky flavor, giving you the most flavorful turkey for the holidays.

Ingredients

• turkey

For the brine

• turkey
• hot water
• maple syrup
• kosher salt
• whole bay leaves
• garlic cloves, peeled and crushed
• fresh sage
• fresh thyme
• fresh Italian parsley
• fresh oregano
• fresh rosemary
• freshly ground black pepper

For the smoked turkey rub

• olive oil
• sea salt
• paprika
• nutritional yeast

For the smoked turkey seasoning mixture

• apple
• onion
• lemons
• sprigs of sage, thyme, rosemary, oregano, and parsley

How to make the brine

Brining gives any turkey an amazing flavor, juicy breast meat, and flavorful dark meat.

1. Prepare the turkey by removing the wrapping and taking out the giblets, liver, and neck, which you can save for making stock or gravy.

Don't wash your turkey before cooking. According to the USDA Food Safety and Inspection Service, you shouldn't wash raw poultry before cooking.

Bacteria in raw poultry can be spread to other foods, utensils, and surfaces. Washing just splashes the bacteria around your sink and countertops.

2. Combine all the brine ingredients in a large stockpot and stir until the salt is dissolved.

3. Place your turkey in a container big enough to stay submerged in the brine, such as a deep pot or food-grade bucket.

4. Pour the brine over the turkey and refrigerate for 24 to 36 hours.

You can also place the turkey in a brining bag, fill it with brine, and seal it. Then place the bagged turkey in an insulated cooler with ice. Place the cooler in a cold place like the garage or outside on the back porch.

How to smoke a turkey

You'll never return to oven-roasted turkey once you cooked a smoked turkey.

1. When you are ready to begin smoking the turkey, remove it from the brine. Pat the turkey with paper towels.

2. In a bowl, combine the rub ingredients and rub the inside and outside of the turkey with the seasoned paste. Toss any of the remaining smoked turkey rub recipe into the main cavity of the turkey.

3. Stuff turkey with apple, onion, whole lemons, and herbs.

4. Truss the brined turkey, securing the openings with skewers. Then place a meat thermometer in the thickest part of the thigh.

5. Place the turkey breast side up on a wire rack in a roasting pan that will fit Into your smoker.

6. Bring your smoker up to 400 degrees F smoker (or the highest temperature if it doesn't get that hot)

7. Place the roasting pan containing the turkey on a grill grate in your smoker for about 30 minutes. Then bring the temperature down to 240 to 260 degrees F and maintain that temperature throughout the smoking time.

8. Cook until an instant-read meat thermometer reads an internal temperature of 165 degrees F. Cooking time is approximately 6 to 7 hours for a 12-15 pound turkey or 30 minutes per pound.

9. When it's done, and the turkey skin is golden brown, remove the turkey from the smoker. Place it on a cutting board and let it sit for 20 minutes before carving to ensure the meat stays moist and flavorful.

10. Store leftover turkey in an airtight container in the refrigerator.

FAQs

What equipment do you need?

Brining container

You can use a large Styrofoam cooler if you don’t have a super large stockpot as a container for the brine. Just make sure to clean it well with hot water and bleach, then rinse it well.

You can use a large plastic picnic cooler. Remember there will be raw meat in there, so clean thoroughly before and after.

Weighing down the turkey

After making your brine and placing the turkey in the cooler, you’ll need to weigh down the turkey since it will float.

You can use gallon-sized Ziploc bags filled with ice or ice packs placed on top of the turkey. The bags will weigh down the turkey and keep everything cool without diluting the brine.

Brining bags

My preferred method is to use a brining bag, which makes setting up and cleaning up super easy, even if you have a larger turkey.

After sealing it, just place the filled brining bag in an ice-filled cooler to keep it overnight.

After placing the lid on the cooler, keep it somewhere cool or cold, like the basem*nt, garage, or back porch if you live in a cold area.

What kind of smoker grill?

At first, we smoked our turkeys in an electric smoker.

Read why you should buy a Masterbuilt Electric Smoker to see if that type of smoker is for you.

Then for the past few Thanksgivings, we've smoked whole turkeys and turkey breasts on our Kamado Joe Grill, which is a ceramic smoker

Compared to the Green Egg, we found the Kamado Joe has more easy-to-use features and is more affordable. It’ll make the ultimate gift for the griller on your holiday list!

Not sure what's the best smoker grill to cook your turkey on? Check out my Best Smoker Grill Combo Guide!

What type of wood to use for smoking turkey?

Here are the best wood chip or wood pellets for smoking any type of turkey recipes:

● Apple wood pellet or chip

● Hickory wood pellet or chip

● Maple wood pellet or chip

● Cherry wood pellet or chip

● Pecan wood pellet or chip

Brining tips

Double brine recipe for a larger bird: You may want to double this wet brine recipe if you’re making a larger bird. That way, you know you'll have enough for the entire turkey.

Nutritional yeast: This is the dry rub secret ingredient. You can buy nutritional yeast online or at a natural grocery store.

Use any leftovers to soup stocks, rice, and stir-fries. I suggest using it to thicken my Easy Gluten Free Cream of Mushroom Soup Recipe along with a cornstarch slurry.

The leftover blend of herbs: You can use them in recipes like my Spicy Cranberry Hummus or Turkey Cranberry Crescent Braid.

Turkey smoking tips

Keep it warm: Remember to cover the entire bird with aluminum foil to keep the moisture in. You can then cover it with a few clean kitchen towels to keep the juicy meat nice and warm.

Speed up the cooking time: If you want your brined turkey to cook even faster, try butterflying your turkey.

This is also called “spatchco*cking.” Check out the faster cooking method at How to prepare and cook a spatchco*ck or butterflied turkey.

More Thanksgiving recipes for your smoker

● How to prepare and cook a spatchco*ck or butterflied turkey

● Easy Brined and Smoked Turkey Breast Recipe

● Traeger Smoked Ham Recipe

● The Best Smoked Mac and Cheese Recipe

What to serve

Don’t forget to make a batch of Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe.

Then serve your delicious turkey dinner with these easy-to-make side dishes:

• Gluten-Free Cornbread Stuffing
• Easy Gluten-Free Skillet Cornbread Recipe
• Crockpot Mashed Potatoes
• Marinated Asparagus
• Sweetened Collard Greens
• Sugar-Free Cranberry Sauce Recipe
• Brussel Sprouts Salad with Cranberries

Looking for more delicious recipes for your holiday table? Then check out:

• The Best Gluten Free Thanksgiving Desserts Recipes
• What to Serve with Smoked Turkey Breast – 15+ Best Sides
• 30+ Best Keto Thanksgiving Recipes
• 33 of the Best Healthy Pumpkin Recipes

What’s your favorite side dish to serve with turkey?