The Best Brined Smoked Turkey

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A good smoked turkey starts before the smoker is lit. That’s why you need this best brined smoked turkey to know how to brine, prep, and season it for the best results. Here’s my tested method for wet brining with the Hasty Bake Dang Good Brine mix, and with my tips for getting crispy skin and an incredible flavor. You might want to make this turkey for Thanksgiving every year!

Looking for white and dark meat options? Don’t miss my smoked turkey legs and smoked bone-in turkey breast with honey butter.

Quick Look: Best Brined Smoked Turkey

What It Is: This turkey is brined with Hasty Bake Dang Good Brine mix for flavorful and tender meat, then is seasoned and basted with butter and smoked to perfection.
Why Make THIS Version? I show you how to make a quick brine using a mix, how long to brine the meat for great flavor, and how to prep and season the meat and smoke it so it’s juicy and not dried out.
Key Ingredients: whole turkey, Hasty Bake Dang Good Brine mix, homemade rub (or Hasty Bake Ole Forty-Eight seasoning), unsalted butter.
Dietary Info: 100% carnivore-approved!
Prep Time: 30 minutes.
Brining Time: 12-18 hours (about 1-2 hours per pound).
Drying Time: 8-12 hours in the fridge, uncovered.
Smoking Time: 3-5 hours. Exact times will vary.
Resting Time: 20-30 minutes.
Total Time: 25 to 36 hours, depending upon brining and smoking times.
Pairs Well With: Serve with sides like Cajun Cheese-Stuffed Potato Croquettes, Onion Boil, or Crispy Accordion Potatoes.

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Table of Contents

Why This Recipe Works

Brined for Moisture: Brining the turkey changes the muscle proteins to reduce moisture loss during cooking, and seasons the meat from the inside out.
Drying Skin for Crispier Results: The wet brine makes the skin moist, which will keep it soft when it cooks. Patting the turkey dry and refrigerating it uncovered allows the excess moisture to evaporate and creates crispier skin.
Seasoned with a Rub for Extra Flavor: The exterior seasoning adds flavor without another heavy dose of salt. The brine already contains salt, so the rub focuses on garlic, pepper, herbs, and paprika.
Using Internal Temperatures to Check for Doneness: You can’t judge a turkey’s doneness based on cooking time alone. Using a leave-in probe helps you know when the turkey is nearly finished, while checking it with an instant read thermometer helps you know exactly when it’s done.

Key Ingredients

bowls of ingredients for brined smoked turkey.

Whole Turkey: Start with a fully thawed, 12-14 pound turkey without an added salt solution. If the package says that it’s been enhanced, pre-brined, is self-basting, or is a kosher turkey, skip the brine and don’t add salt during the rub.
Spice Rub: Use a simple homemade rub, like I share in this recipe, or use a pre-made rub like Hasty Bake Ole Forty-Eight. Make sure the rub is free from salt to keep the meat from being too salty.
Brine: I start with Hasty Bake Dang Good Brine, which is a spice blend that gets dissolved in water to make a brine. You’ll need 1 cup Hasty Bake Dang Good Brine per gallon of water, and you’ll need about 2 gallons of brine to cover the turkey.
Unsalted Butter: I put two sticks of unsalted butter under the skin of each breast, which melt as the turkey cooks. This bastes the meat from the inside, and the drip pan collects the butter as it melts, allowing you to baste the skin as the turkey smokes.

See recipe card for full information on ingredients and quantities.

Substitutions & Additions

Different Seasoning Options: My go-to seasoning is Tony Chachere’s Original Creole Seasoning, but you can also try the homemade seasoning blends in my Best Spatchcocked Smoked Turkey or Maple Bourbon Smoked Turkey for more flavor options.
Dry Brine Method: Use the techniques from my Spatchcocked Smoked Creole Turkey recipe if you want to use a dry brine method instead of the wet brine in this recipe.
Different Wood Options: Use either apple or cherry wood; pecan and hickory can also work too. Avoid mesquite, as it’s too strong for turkey.

How to Brine and Smoke a Turkey

Stir 2 cups Dang Good Brine mix into 2 gallons cold water. Keep stirring until the salt and sugar dissolve. (If you warm part of the water to dissolve the mix, add the remaining cold water and refrigerate until the finished solution is 40°F or below before adding the turkey.)

brining the turkey in a leakproof bag in a pail in the fridge.

Place the turkey in the food-safe container. Pour in the chilled brine and ensure the turkey is submerged. Weigh it down with a clean plate if needed. Cover and refrigerate at 40°F or below for 12-18 hours, or 1-2 hours per pound.

whole turkey on a wire rack set over a rimmed cookie sheet.

Lift the turkey out of the brine and let it drain. Pat the skin and cavity thoroughly dry with paper towels and remove loose herb pieces with the towels. Set the turkey breast-side up on a wire rack over a rimmed sheet pan. Refrigerate uncovered for 8-12 hours, on a low shelf where juices cannot drip onto other food.

spatchcocked turkey on a rimmed cookie sheet.

To spatchcock, use kitchen shears to cut along both sides of the backbone and remove it. Flip the turkey over so it's breast-side up, then place both hands on the center of the breastbone and press down hard until you hear and feel the breastbone crack and until the turkey lays flat.

seasoning the turkey skin with a herb mixture.

Mix the spices together to make the rub (or use Hasty Bake Ole Forty-Eight seasoning). Pat the skin dry with paper towel if needed, then lightly coat the skin with avocado oil. Generously sprinkle the rub all over the skin.

putting sticks of butter under turkey breast skin.

Slide your fingers underneath the breast skin on each side to loosen it, then place two sticks of unsalted butter under the skin of each turkey breast.

putting the seasoned turkey over a drip pan on the smoker.

Ensure the smoker is preheated to 300°F with apple or cherry wood. Place the turkey on a heatproof wire rack and set it over an aluminum drip pan. Insert a leave-in probe in the thickest part of the breast and place the turkey on the smoker.

smoked turkey after first basting from the butter in the pan.

Smoke over indirect heat at 300°F with the lid closed. Once the turkey reaches 115-120°F internally, use a turkey baster to baste the skin with the drippings from the pan. Aim to baste twice during the cooking process.

smoking a turkey on a wire rack over a drip pan.

Smoke until the thickest parts of the breast, thighs, and wings all reach a minimum internal temperature of 165°F with an instant read thermometer. This will take between 3.5 to 5 hours, depending upon your smoker.

spatchcocked smoked turkey with dark, herb crusted skin on a grooved cutting board.

Let the turkey rest uncovered or very loosely tented on a grooved cutting board for 20-30 minutes. Carve with a sharp knife and serve.

Troubleshooting

Too Salty? Check that the turkey wasn’t pre-brined or injected, avoid brining too long, and don’t use a salty rub if you’re brining.
Skin Is Soft and Not Crispy: Be sure to let the skin air dry completely before cooking and don’t baste too often.
Breast Cooking Faster Than Thighs: Spatchcocking helps the meat cook more evenly, but also be sure to keep the breast out of the hottest spots in the smoker.
Skin Is Dark But Meat Is Underdone: Shield darkening parts of the skin with foil and check for excessive radiant heat.
Turkey Is Taking Longer Than Expected: Ensure the turkey is fully thawed before brining and check grate temperature and probe placement. Avoid opening the lid too often.
Smoke Tastes Bitter: Use less wood for better airflow; do not choke the fire.

James’ Grill Master Pro Tips

When brining the turkey, use a container that fits the bird closely. You will need less liquid, and it will fit better in your fridge. Don’t brine for more than 24 hours.
Drying the skin is crucial for crispy skin. Let the turkey rest uncovered in the refrigerator for 8-12 hours to give the skin time to dry out before cooking.
Want to use a pre-made rub? Use 4 tablespoons Hasty Bake Ole Forty-Eight seasoning or your favorite rub.
Use two thermometers for different jobs. A leave-in probe tracks the general progress, while an instant-read thermometer checks temperatures in other locations and helps you double-check in case the probe was positioned incorrectly.
Taste the drippings before making gravy. Brined-turkey drippings can be salty, and smoke or scorched seasoning can make them bitter. Dilute them with unsalted stock and taste before adding more salt. Do not serve uncooked drippings; strain and cook them as part of the gravy.

Brined Smoked Turkey FAQs

How long should you smoke brined turkey?

You’ll need to smoke a whole turkey for 3.5 to 5 hours at 300°F over indirect heat. If you spatchcock the turkey, it cuts down the cooking time by up to 30%, so you’ll need to cook it for 2.5 to 3 hours. Exact times will vary depending upon the meat’s thickness and the smoker itself.

Should you brine a smoked turkey?

You don’t have to brine a turkey before smoking it, but it does season the meat deeply and tenderizes the meat proteins, allowing it to stay more moist as it cooks. If you have the time, brining the turkey is a great option.

What’s the best way to brine a turkey?

Dissolve the brine mix or seasonings into cold water. (If you have to warm up some of the water to get the seasonings to dissolve, add cold water to it and ensure it reaches 40°F before adding the turkey.) Place the turkey in a food-safe container and pour in the chilled brine until the turkey is submerged. Use a clean plate to hold it down. Cover and refrigerate at 40°F or below for 12-18 hours, or about 1-2 hours per pound. Discard the used brine afterward.

How long does brined and smoked turkey keep?

Cover and refrigerate leftovers within 2 hours of cooking, or within 1 hour when the air temperature exceeds 90°F. Refrigerate for 3-4 days, or freeze for up to 2-3 months for best quality.
To reheat, place sliced turkey in a covered dish with a little unsalted stock and heat until it reaches 165°F.

Serving Suggestions

This brined smoked turkey tastes great when drizzled with homemade gravy made with the pan drippings. Round out your meal with favorite side dishes, like No Bake Smoked Mac and Cheese, Smoked Cowboy Baked Beans, or the creamy mashed potatoes from my Beef Oxtail with Creamy Mashed Potatoes. Use up leftover meat in my Smoked Turkey Bacon Ranch Sliders.

Side Dish Recipes to Serve with Smoked Turkey

If you make this recipe, I want to hear about it! Please leave a comment and ★★★★★ star rating below. That helps everyone know the favorites! Also, please tag me on Facebook, so I can see your creations. Happy Grilling!

Best Brined and Smoked Turkey

James Brown

Learn how to wet brine and smoke the best turkey to get crispy golden skin and juicy meat with my expert tips. This moist and juicy turkey will be the perfect centerpiece for your Thanksgiving meal.

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Servings people

Calories 395 kcal

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3 30

Brining, Drying, & Resting Time 20 30

Total Time 1 30

Equipment

Ingredients

For the Turkey & Brine

1 whole turkey 12-14 pounds, fully thawed
2 cups Hasty Bake Dang Good Brine mix or high-quality poultry brine
2 gallons water plus additional to submerge turkey

For the Garlic Herb Rub

1 tablespoon coarse black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary finely crushed
½ teaspoon rubbed sage
2 tablespoons avocado oil or neutral oil for a binder

For the Skin

2 cups unsalted butter 4 sticks; 2 for each turkey breast

Instructions

Thawing the Turkey

Thaw the turkey in its original packaging on a rimmed tray in the refrigerator at 40°F or below. It will take approximately 24 hours for every 4-5 pounds, so a 12-14-pound bird will take about 3-4 days. Once it's thawed, brine and cook within 1-2 days.

Brining the Turkey

Mix 2 cups of Hasty Bake Dang Good Brine mix with 2 gallons of water, and stir until the salt and sugar dissolve. (If you warm part of the water to dissolve the mix, add the remaining cold water and refrigerate until the finished solution is 40°F or below before adding the turkey.)
Place the turkey in a brine bag or put it in a food-safe container. Pour in the chilled brine and ensure the turkey is submerged. (If you need to add more brine, mix ¼ cup Dang Good Brine mix with every additional quart of water.) Weigh it down with a clean plate, cover, and refrigerate at 40°F or below for 12-18 hours, or 1-2 hours per pound.

Drying the Skin

Lift the turkey out of the brine and let it drain. Pat the skin and cavity thoroughly dry with paper towels and remove loose herb pieces with the towels. Set the turkey breast-side up on a wire rack over a rimmed sheet pan. Refrigerate uncovered for 8-12 hours, on a low shelf where juices cannot drip onto other food.

Spatchcocking & Seasoning

Place the turkey breast side down. Using kitchen shears, cut along both sides of backbone and remove. Flip the turkey breast-side up and press firmly on breastbone to flatten.
Mix the spices together to make the rub (or use 4 tablespoons of Hasty Bake Ole Forty-Eight seasoning). Pat the skin dry with paper towel if needed, then lightly coat the skin with avocado oil. Generously sprinkle the rub all over the skin on top and underneath.
Slide your fingers underneath the breast skin on each side to loosen it, then place two sticks of unsalted butter under the skin of each turkey breast.

Smoking the Turkey

Fill the charcoal basket and ignite. Adjust vents to stabilize temperature at 300°F. Add apple, cherry, or pecan wood chunks. Place a drip pan on or under grates to catch drippings. If your cooker has a hotter side, be sure to orient the turkey legs toward it and keep the breast further away.
Place turkey breast-side up over drip pan on a wire rack or grate. Insert a leave-in probe thermometer into thickest part of the breast.
Once the turkey reaches 115-120°F internally, use a turkey baster to baste the skin with the drippings from the pan. Aim to baste twice during the cooking process.
Smoke until the internal temperature reaches 165°F in the thickest part of the breast and up to 175-185°F in thigh. This will take about 3.5-5 hours. If the skin darkens, shield it with foil.

Resting & Carving

Once the turkey reaches a minimum of 165°F, remove it from the heat and let it rest for 20-30 minutes, either uncovered or loosely tented with foil. Carve with a sharp knife and serve with homemade gravy using the pan drippings. Enjoy.

Video

Notes

When brining the turkey, use a container that fits the bird closely. You will need less liquid, and it will fit better in your fridge. Don’t brine for more than 24 hours.
Drying the skin is crucial for crispy skin. Let the turkey rest uncovered in the refrigerator for 8-12 hours to give the skin time to dry out before cooking.
Want to use a pre-made rub? Use 4 tablespoons Hasty Bake Ole Forty-Eight seasoning or your favorite rub.
Use two thermometers for different jobs. A leave-in probe tracks the general progress, while an instant-read thermometer checks temperatures in other locations and helps you double-check in case the probe was positioned incorrectly.
Taste the drippings before making gravy. Brined-turkey drippings can be salty, and smoke or scorched seasoning can make them bitter. Dilute them with unsalted stock and taste before adding more salt. Do not serve uncooked drippings; strain and cook them as part of the gravy.

Nutrition

Serving: 1servingCalories: 395kcalCarbohydrates: 2gProtein: 56gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 185mgSodium: 290mgPotassium: 613mgFiber: 1gSugar: 0.3gVitamin A: 497IUVitamin C: 0.2mgCalcium: 37mgIron: 3mg

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