Brined and Smoked Turkey (Hasty Bake Method)
Brined and smoked turkey with crispy golden skin and juicy meat. Perfect Thanksgiving centerpiece using the Hasty Bake Legacy Grill.
Ingredients
For the Turkey:
- 1 whole turkey 12–16 lbs, thawed
- Hasty Bake Turkey Brine Kit or high-quality poultry brine
- 1 gallon water plus additional to submerge turkey
- 2 –3 tbsp neutral binder ghee spray, avocado oil, or melted butter
- 2 –3 tbsp Tony Chachere's Creole poultry rub, or your signature blend
Optional Aromatics for Cavity:
- 1 onion halved
- 1 apple quartered
- 1 lemon halved
- Fresh rosemary and thyme sprigs
Instructions
- Mix Hasty Bake Brine Kit with recommended amount of water. Submerge turkey completely in brine using a brining bucket or large food-safe bag. Refrigerate 12–24 hours.
- Remove turkey from brine and pat completely dry inside and out. Optional but recommended: let turkey sit uncovered in fridge for 6–12 hours for crispier skin.
- Fill Hasty Bake charcoal basket and ignite. Adjust vents to stabilize temperature at 275–300°F. Add apple, pecan, or cherry wood chunks. Place drip pan on or under grates.
- Lightly coat turkey skin with ghee spray, butter, or oil. Season evenly with Tony Chachere's or your chosen rub. Stuff cavity with optional aromatics if desired.
- Place turkey breast-side up over drip pan on Hasty Bake grates. Insert probe thermometer into thickest part of breast. Smoke until internal temp reaches 160°F in breast and 175–185°F in thigh, about 3-4.5 hours (12-15 minutes per pound).
- Remove turkey and let rest 20–30 minutes loosely tented with foil before carving.
Notes
Don't brine longer than 24 hours or meat can get too salty. Pat turkey bone-dry after brining for crispy skin. The Hasty Bake's vent control makes holding steady temps easy. Use apple, cherry, or pecan wood—avoid mesquite. Check temps in both breast and thighs. Store leftovers in airtight container up to 4 days. Freeze carved meat up to 3 months. Save the carcass for smoked turkey stock.