Smoked Turkey

Smoked Turkey

Smoked Turkey is the best Turkey I have ever tasted. It takes a long time to prepare but is absolutely worth it.


This step is not necessary but adds more flavor. There is a Wet Brine and a Dry Brine. For this recipe, we used a Wet Brine.

Careful when experimenting with Brine Solutions. The Salt and/or Sugar ratio must be at the correct amounts in relation to the water. More Salt and Sugar can be added but going beneath the threshold is dangerous.

Start with a 15 lbs Turkey at most. Let it brine for 2-3 Days.

For this, I wash out my Bottom Fridge Crisper Drawer and Place the Turkey in here ensuring that it is completely covered. Optionally you can place the Turkey in a Large Stock Pot ensuring the Turkey is completely submerged. You can use a plate or cutting board with a weight on top to keep it completely in the Brine Solution.

Another solution is to place the turkey in a Bag with the Brine solution. If doing it this way you can cut the Brine Solution in Half as not as much is required to cover the turkey. Be sure that there is as little air as possible.

Optionally add in additional Flavorings like 1/3 C Pickling Spice or Montreal Chicken Spice, Poultry Seasoning and/or Ginger and Garlic. Bring to boil the Brine take off the heat and let cool. Brine the Turkey.

Afterward, the Turkey needs to be Washed extremely well and patted dry. You can season the Turkey with more seasonings.

Brined Turkey
Brined Turkey

Smoked Turkey

Off to the Smoker it goes for a wickedly good Smoked Turkey.

Place it on the Smoker Rack. Later you can place it in a roasting pan once the turkey has cooked some for easier handling.

Mix 50-50 Hickory and Apple Wood and start smoking the Turkey.

Do not let the temp get over 225 F the Turkey will turn Black because of the Sugar.

Stay right around 220 F. Cook for about 8 hours or until the Turkey registers 160-170 F. Swapping out the Wood Chips every 1-2 Hours to heavily infuse with smoke.

Smoked Turkey

Hickory & Apple Wood Smoked Turkey
Prep Time15 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American, Canadian
Keyword: Brined Smoked Turkey
Servings: 8 portions
Author: JAH


  • Smoker
  • Brine Container or Bag


  • 1 15 lbs or less Turkey


  • 32 C Distilled Water
  • 1 C Kosher Salt
  • 2 C Packed Brown Sugar
  • optional Add in any seasonings or chopped Vegetables as Desired


  • 50-50 Hickory & Apple Wood Chips


  • Brine the Turkey for 2-3 Days. Make sure that it is completely submerged by placing something on top to weigh the Turkey Down. Or use the Bag Method. Afterwards Rinse Well and Pat Dry
    Brined Turkey
  • Place in Smoker at 220 F. Adjust the heat so you stay around 220 F . Swap out the Wood for Continual Smoke every 1-2 Hours.
    Smoked Turkey
  • Do not let the Temp exceed 225 F or you will end up with a Black Turkey
    Smoked Turkey
  • Cook time is about 8 hours or an internal temp of 160 – 170 F. Times vary based on size of Poultry.
    Smoked Turkey