Go Back Email Link
+ servings
Smoked Turkey with Brine Recipe
Print Recipe
5 from 1 vote

Smoked Turkey with Brine Recipe

A brined turkey smoked on a pellet grill will always be the best way to cook a turkey. Here we share the best turkey brine recipe, and our favorite turkey rub. Then we provide step by step instructions to smoke it on your pellet grill.
Prep Time2 d 30 mins
Cook Time4 hrs
Total Time2 d 4 hrs 30 mins
Course: Main Course
Cuisine: American, BBQ
Keyword: bbq recipes, how to smoke a turkey, Pellet Grill Turkey, Smoked Turkey, Turkey Brine
Servings: 12
Calories: 582kcal
Author: Michael Haas
Cost: $40


  • Clean 5 gallon pail or Very Large Ziploc Bag
  • Large Wooden Spoon
  • Measuring cups
  • Measuring Spoons
  • Smoker: We are using a Pellet Grill/Smoker, You can also use a Charcoal, Kamado, Electric or Offset
  • Temperature Probe
  • Butcher Twine
  • Cherry or Maple Pellets for the Smoker
  • Aluminum Foil
  • Carving Knife
  • Cutting Board


Turkey Brine Ingredients

  • 12 Garlic Cloves
  • 2.5 Cups Brown Sugar
  • 1.5 Cups Kosher Salt
  • 1 Cup Soy Sauce
  • 7 Bay Leaves
  • 1 TBS Coarse Black Pepper
  • 5 Quarts Water cold
  • 12 lbs Turkey thawed

Smoked Turkey Rub Ingredients

  • 1/4 cup canola oil
  • 2 tablespoons onion powder
  • 1 1/2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1/2 teaspoon dried sage

Smoked Turkey Ingredients

  • 1/4 Cup Peanut Oil
  • 1/4 Cup Butter melted for basting


Turkey Brine Instructions

  • Skin the garlic cloves and use a knife to crush each clove.
    Skinned Garlic Cloves
  • In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
    Mixing Turkey Brine Ingredients
  • Clean your turkey and make sure the giblets are removed.
    Cleaned out turkey before brine
  • Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
    Turkey completed submerged in brine
  • Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
    Submerging turkey in brine
  • After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
    Drying Turkey After Brine

Turkey Rub Instructions

  • Mix all the rub ingredients together and set aside for later.
    Smoked Turkey Seasoning

Smoking the Turkey Instructions

  • Fire up your smoker to 300F.
    Camp Chef Smoker set to 300F for turkey
  • Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
    Turkey Wings Folded Behind
  • Tie the legs together with butcher twine.
    Turkey Legs Tied Together
  • Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
    Peanut Oil Brushed on Turkey
  • Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
  • After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
    Basting Smoked Turkey with Butter
  • Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
    Turkey Resting Wrapped in Foil
  • You are done and ready to carve the turkey. Enjoy.
    Smoked Turkey Done


Serving: 3.5oz | Calories: 582kcal | Carbohydrates: 3g | Protein: 70g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 978mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg