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

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 10 people
Calories 395 kcal
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Brining, Drying, & Resting Time 20 hours 30 minutes
Total Time 1 day 30 minutes

Equipment

  • brining bag or large food-safe brining container
  • Wire Rack
  • rimmed sheet pan
  • leave-in probe thermometer
  • Instant-Read Thermometer

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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