Smoked Turkey Brine Thanksgiving

19:09


INGREDIENTS

  •  1 12 lb whole turkey
  • For the dry brine:
  •  2/3 cup coarse kosher salt
  •  2 tbsp brown sugar — optiona
  •  1/2 tsp black pepper — optional
  •  1 tbsp orange zest — optional
  • For the rub:
  •  1/2 cup melted butter — or vegetable oil
  •  2 tbsp lemon juice
  •  1 tsp salt — Optional. If you don't brine the turkey the amount of salt should be more.
  •  1/4 tsp black pepper
  •  1 tsp paprika
  •  1/4 tsp smoked paprika
  •  1/2 tsp garlic powder
  •  1/2 tsp onion powder
  •  1/2 tsp oregano
  •  1/2 tsp fresh rosemary — or 1/4 tsp dried, optional
  •  1 tsp sage — or 1/2 tsp dried, optional
  •  1 tsp thyme — or 1/2 tsp dried, optional
  •  1 tsp parsley — fresh or dried


 INSTRUCTIONS

  1. Rinse and pat dry the thawed turkey. In a bowl mix together the kosher salt, brown sugar, black pepper and orange zest. Rub the turkey on the inside and outside. Place on a tray and refrigerate for 12-24 hours.

  3. Rinse the dry rub. Pat dry the turkey.

  5. In a small bowl combine the melted butter, lemon juice, salt and herbs. Whisk to combine.

  7. Rub the turkey on the outside, inside and under the skin on the breast with the butter and seasoning.

  9. Set a pellet grill to a temperature of 250-275 F. Smoke until a thermometer inserted in the breast meat reads 165 F and the thigh meat reads 175 F.

  11. Let the turkey cool for at least 20 minutes before carving and serving.


 RECIPE NOTES
If you are not brining the turkey before smoking, the amount of salt you need to add is going to be 1-1 1/2 tablespoons vs 1 tsp in the recipe. If the turkey is brined, it will already have a lot of saltiness in it.
Smoked turkey times: 

  • At 235 F/115 C, your turkey will take 30 to 35 minutes per pound.
  • At 250 F/120 C, your turkey will take 25 to 30 minutes per pound.
  • At 275 F/135 C, your turkey will take 20 to 25 minutes per pound.

If you decide to baste the turkey while smoking, make sure you start doing it 1 hour after you have placed the turkey on the smoker. Do it every 45-60 minutes, until the turkey is cooked. Good juices for basting are chicken stock, oil cooking spray, apple juice or apple cider vinegar diluted with water.