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Smoked Turkey Recipe with Brine and Homemade Dry Rub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Ivy
  • Prep Time: 1 hour
  • Cook Time: 5 hours
  • Total Time: 23 hours 45 minutes
  • Yield: 20 servings
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American

Description

This Smoked Turkey recipe offers a flavorful and juicy poultry dish perfect for gatherings. The turkey is brined for 18-24 hours to enhance moisture and seasoned with a rich dry rub. It is then slow-smoked at 275°F using wood of your choice to impart a delicious smoky aroma. The result is a beautifully tender and aromatic turkey with a crisp skin, ideal for holiday meals or any special occasion.

Ingredients

Brine Ingredients

  • 20 pound turkey (between 15-20 pounds)
  • 2 gallons water
  • 1 cup sea salt
  • ½ cup sugar
  • 12 sprigs fresh thyme
  • 2 tablespoons black peppercorns

Dry Rub Ingredients

  • ½ cup brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cloves
  • 2 teaspoons oregano
  • 2 teaspoons thyme

Additional Ingredients

  • 1 cup butter (divided - softened and melted)

Instructions

  1. Brine the Turkey: Bring 4 cups of water to a boil in a saucepan. Stir in 1 cup sea salt and ½ cup sugar until dissolved. Remove from heat and let cool to room temperature, adding ice cubes if necessary to speed cooling.
  2. Prepare the Brine: Remove giblets from the turkey cavity. In a large tub (approximately 26 quarts), place the turkey and pour the cooled brine over it. Add remaining cold water until the turkey is fully submerged. Add 12 sprigs fresh thyme and 2 tablespoons black peppercorns to the tub.
  3. Refrigerate the Turkey: Cover the tub with a lid or plastic wrap and refrigerate for 18 to 24 hours to allow the turkey to brine thoroughly.
  4. Make the Dry Rub: In a small bowl, combine ½ cup brown sugar, 1 tablespoon paprika, 1 tablespoon sea salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons cayenne pepper, 2 teaspoons ground cloves, 2 teaspoons oregano, and 2 teaspoons thyme.
  5. Prepare the Turkey for Smoking: Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. Gently spread 2 tablespoons of softened butter under the skin over the turkey breasts, using gloves for hygiene.
  6. Apply the Rub and Truss: Generously sprinkle the dry rub all over the turkey to cover evenly. Use butcher’s twine to truss the legs and tuck the wing tips under the bird for even cooking.
  7. Preheat the Smoker: Set your smoker to 275°F and add your choice of maple, hickory, or apple wood chips or pellets for smoke.
  8. Smoke the Turkey: Place the turkey directly on the smoker grill grates. While smoking, brush 1 tablespoon of melted butter on the turkey every 60 minutes to keep it moist and help develop a golden skin.
  9. Monitor and Finish Smoking: Smoke for approximately 15 minutes per pound (about 5 hours for a 20-pound turkey). Remove from the smoker when the internal temperature reaches 160°F in the thickest part of the breast.
  10. Rest the Turkey: Let the turkey rest for 30 minutes before carving to allow the juices to redistribute for optimal flavor and moisture.

Notes

  • Ensure the brine is completely cooled before adding the turkey to prevent bacterial growth.
  • Using gloves to apply butter under the skin helps keep the process sanitary and moistens the breast meat.
  • Choose your preferred wood type based on flavor profile; maple provides a sweeter smoke, hickory adds a robust flavor, and apple offers a milder smoke.
  • Resting the turkey after smoking is essential to maintain juiciness.
  • Check the internal temperature with a reliable meat thermometer for safe and optimal results.

Find it online: https://ivysrecipes.com/smoked-turkey-recipe-with-brine-and-homemade-dry-rub-recipe/