Smoked Brined Whole Turkey
Good things come to those who wait, and this turkey is definitely worth the wait. Marinated in a brine mixture prior to smoking, seasoned with Dickey’s Poultry Rub and smoked with our Competition Blend pellets, every day can be Thanksgiving when you make this tender and tasty bird.
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8-10 Lb Turkey
10 Cups Water
2/3 Cup Kosher Salt
2/3 Cup Granulated Sugar
2 Tbsp Black Peppercorns
1 Tbsp Allspice Berries
1 Garlic Bulb
1/2 Dickey's Poultry Rub
7 Bay Leaves
12 Ice Cubes
1 Cup Apple Cider Vinegar
3 Tbsp Worcestershire
1/2 Cup Water
Thaw turkey fully if using a frozen turkey. Remove turkey from packaging and remove giblets bag and neck from inside the bird.
Place the 10 cups of water into a stock pot and heat to 180-200°F. Combine all the remaining ingredients except ice and mix with a whisk.
Once all salt is dissolves, add ice to cool liquid. Pour into a large clean pot or bucket. Add turkey and place 2-3 plates over the top to keep the turkey submerged. Brine for 36 hours prior to smoking.
Remove the turkey from the brine and discard brine.
Heat smoker to 250°F and place turkey breast side up in the smoker. Spritz turkey every 30 minutes.
Smoke turkey until the breast temps to 165°F and the thigh reaches 175°F.
Remove from the smoker and transfer to a serving tray to slice.
Due to the sugar and salt, the thigh meat will have a slight pink color due to the turkey being cured. If the thigh reaches 175°F it is fully cooked.