Smoked Turkey

AuthorKen CechuraCategoryDifficultyIntermediate

Smoked Turkey, brine, and rub recipes (required prep time the night before)

Yields1 Serving
Prep Time1 hr

 10 lbs turkey (10-12 lbs)
Brine
 1 cup Kosier Salt
 1 cup packed brown sugar
 2 qts Apple Cider
 2 qts water
Rub
 1 tsp pepper
 2 tsp Thyme
 2 tsp rosemary
 1 tsp sage
 1 tbsp garlic powder
 2 tbsp Basil
 2 tsp brown sugar
Additional
 1 qt apple joice

Brine
1

In a bowl or bucket, combine ingredients, mix vigorously until all dissolved. Pour over turkey. Ensure Turkey is fully submerged.
Note: 20 Lb bird in 5 gallon bucket needs ~44 cups of water (11x what's listed)

Rub
2

Mix all rub ingredients

Rinse turkey to remove brine, pat dry. Mix all herbs, rub inside and outside of bird

cooking
3

Use Apple Juice in drip pan, use Mesquite (or cherry) wood in smoke box. Heat to 200-225 degrees

Smoke approximately 30 minutes per pound, until middle temp reaches 180 degrees
Let sit 15-20 minutes to prevent juices from running

Ingredients

 10 lbs turkey (10-12 lbs)
Brine
 1 cup Kosier Salt
 1 cup packed brown sugar
 2 qts Apple Cider
 2 qts water
Rub
 1 tsp pepper
 2 tsp Thyme
 2 tsp rosemary
 1 tsp sage
 1 tbsp garlic powder
 2 tbsp Basil
 2 tsp brown sugar
Additional
 1 qt apple joice

Directions

Brine
1

In a bowl or bucket, combine ingredients, mix vigorously until all dissolved. Pour over turkey. Ensure Turkey is fully submerged.
Note: 20 Lb bird in 5 gallon bucket needs ~44 cups of water (11x what's listed)

Rub
2

Mix all rub ingredients

Rinse turkey to remove brine, pat dry. Mix all herbs, rub inside and outside of bird

cooking
3

Use Apple Juice in drip pan, use Mesquite (or cherry) wood in smoke box. Heat to 200-225 degrees

Smoke approximately 30 minutes per pound, until middle temp reaches 180 degrees
Let sit 15-20 minutes to prevent juices from running

Smoked Turkey

1 Comment

  1. Ken Cechura

    Updated 11/29/2019 with some modifications to the rub ingredients (and proportions).

    Also updated brine Recipe. Note that the brine has enough salt in it that no salt appears to be necessary in the actual rub.

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