Smoked Brined Turkey

You can brine your turkey a day or two in advance. Place brined turkey on rimmed baking sheet and refrigerate, uncovered) for up to 24 hours before cooking.

Prep Time: 30 minutes + brine time
Cook Time: about 2 ½ hours
Yields: 8 servings

1 Fire & Flavor Turkey Perfect Brine Kit (Herb or Apple Sage)
12 pound fresh turkey, neck and giblets removed
2 large aluminum roasting pans
12 whole carrots
3 tablespoons canola oil
2-3 tablespoons Fire & Flavor Turkey Rub
Cotton string for tying
Fire & Flavor Lump Charcoal
5 cups Fire & Flavor Apple Smoking Chips, soaked

FIRST  The day before cooking turkey, prepare brine according to package directions. Place turkey, breast side down in brining bag set inside an ice filled cooler. Pour prepared brine and ice water over turkey. Seal bag making sure to press out any extra air. Brine for 12 hours or 1 hour per pound of turkey.

NEXT  Remove turkey from brine, pat dry, but do not rinse. Allow turkey to sit at room temperature for 30 minutes before smoking. Prepare charcoal grill for indirect heat (if using a Big Green Egg use deflector plate) and heat to 325°F. Double stack aluminum trays and line with carrots. Place turkey on top of carrots and brush with oil; rub with Turkey Rub making sure to coat all sides. Tie turkey legs together with cotton string and tuck wing tips under.

LAST  Add 2 cups of wood chips to charcoal and place turkey over indirect heat. Close lid and cook for 1 hour. Add additional wood chips and, if necessary, more coals to keep grill heated to 325°F. Close lid and continue cooking turkey until meat thermometer inserted in thickest part of breast registers 165°F (cooking time is usually about 12 minutes per pound of turkey). Carefully remove turkey and pan from grill and let rest for 30 minutes before carving.


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