Brined Whole Turkey

Serves: 8 people"
Cook Time: 5 - 6 hours


  • Main


  1. 02

    In a large stockpot, heat 2 cups water with salt, brown sugar, peppercorns, garlic, basil, rosemary, onion powder, ginger, soy sauce and Worcestershire sauce. Bring to a boil, stirring well. Let cool.

  2. 03

    When cooled, add 2 gallons ice water, stirring well. Place turkey, chicken or other meat in a container and pour brining mixture over.

  3. 04

    Cover and brine in the refrigerator for at least 8 or up to 12 hours.

  4. 05

    If the turkey is not completely covered, turn once during brining. Do not leave the turkey in the brine longer than 12 hours.

  5. 06

    Preheat smoker to 225°F.

  6. 07

    Remove turkey from brine and rinse well inside and out to avoid being too salty after cooking.

  7. 08

    This is a very important step. After thoroughly rinsing all salt off, pat dry.

  8. 09

    Baste turkey with olive oil.

  9. 9

    Cover the wings and drumsticks halfway through smoking so they do not burn, and place foil over the breasts once they reach 150°F so they are not overcooked when the rest of the turkey is done.

  10. 10

    Place turkey on middle rack of smoker and smoke for 5 to 6 hours (30 to 35 minutes per lb) or until the internal temperature reaches 165°F.

Master it.

There's an app for that.


Craft a Masterpiece