Smoked Turkey Brine Recipe! Plus Dry Rub And Butter Injection!

This Smoked Turkey Brine Recipe mixed with a Dry Rub And Butter Injection is the perfection of combinations for any holiday dinner.  Now with being inside and homebound what better time to give a new turkey recipe a whim.  We always buy extra turkeys when they are on sale after Thanksgiving so we pulled one out, plus leftover dinners would be amazing dinners for us to have a well.  (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)

Now last year in March I smoked my first turkey, The Dry Rub was good on my first Smoked Turkey but I was itching to do Smoked Turkey as a brined one.   Isn’t it amazing how every time you do something you find something to do differently the next time?  Plus Smoked Turkey Leftovers are amazing, be sure to check out my Smoked Turkey Leftover Recipes.

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Smoked Turkey Brine Recipe Ingredients:

• 1 Turkey
• Water
• 1/2 Cup of salt
• 1/2 cup of garlic salt
• ¼ cup Montreal steak seasoning
• ¼ cup of Worcestershire sauce
• 4 tbsp black pepper

Lea & Perrins Original Worcestershire Sauce 5 oz Bottle (2 Pack)Mccormick Grill Mates Montreal Steak & Chicken Seasonings BundleLawry’s Coarse Ground Garlic Salt With Parsley, 33 oz

Smoked Turkey Rub Ingredients:

• Sesame Oil
• Ground Pink Himalayan salt
• Fresh Ground Pepper
• All-Purpose seasoning Blend
• Fresh Rosemary
• Fresh Thyme

Spice Appeal Rosemary Seasoning, 8 OunceKadoya Pure Sesame Oil, 11 Fluid OunceSpice Appeal Thyme, Whole, 9 Ounce

Smoked Turkey Butter Injection Ingredients:

• 1 Stick of Butter
• 1 Tbsp Minced Garlic

Smoked Turkey Recipe Stuffing:

• Green Onions
• Minced Garlic
• Fresh Rosemary
• Fresh Thyme
• Butter

Smoked Turkey Brine Recipes Directions:

I pulled the turkey from the freezer Tuesday night and let it sit in the garage till Thursday morning.

On Thursday I pulled out my good cooler and cleaned it out good and filled it up with water.  You can use a container I knew I could add more water or ice and still have room in it.

I added to the water all the wet brine ingredients; salt, garlic salt, Montreal Steak Seasoning, Worcestershire Sauce, and black pepper.

Remove the innards of your turkey, make sure you get the bag out as well.  I had a little helper who missed this part but it was hidden pretty deep in the turkey. We found it after smoking and had a good laugh.

Mix up the water in the cooler or container with a whisk then set in the turkey.  I added water until the turkey was fully covered and then added ice.

Now since it’s April my garage is colder so I didn’t have to add ice again till Friday night.  Be sure to check your cooler or container if it’s not in the fridge to make sure it remains cold.

On the day of smoking (I did mine on a Saturday) remove your turkey from the brine and give the turkey a small rinse off.

Place on a tray and pat dry with paper towels.

Rub the whole bird down with Sesame Oil and then salt and pepper the bird to your liking.

Sprinkle an All Seasoning Salt on the bird. (Mine is a combination of Johnny’s Season All, Lawrys Garlic Salt, and Montreal Steak Seasoning)

Melt your stick of butter with your minced garlic until it is all liquid.

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Now I used a plastic meat injector but I plan to invest in a metal injector.  This is my third plastic one but this is all we could find when we remembered I had broken the last one making Smoked Pork Shoulder.

Inject your bird all over until you are out of butter.

Next cut up fresh Rosemary and Thyme to cover your bird

Stuff your bird with minced garlic, green onions, and seasonings.  This will help to keep the inside moist while smoking.

Now I made this smoked turkey in the Pit Boss Pro Series at Lowes, if you don’t have Lowes Walmart and Amazon carry other Pit Boss options or Pit Boss website themselves.  I had been eyeballing a Traeger grill but this was more suited for my pocketbook.

When your smoker is at temp and smoking place your meat in your smoker.  I used Apple Pellets to smoke my meat but you could use any flavor.

I set my Pit Boss I set it at 200 with a P7 setting. This will autoregulate the temperature to fluctuate from about 185 to 215.  Make sure your hopper is full before setting it and walking away.

I set my turkey on the smoker at 11:30 in the morning and turned it up at 6:40 to get the last 10 degrees a bit faster, the kids were hungry.  You will want to plan about 30-35 minutes per lbs, I had a 13lb turkey.  Next time I plan to start at 9 in the morning for smoking.

Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing to serve!

Next time I plan to keep basting it with a vegetable base or a combination with the garlic base broth.  Just to make the skin of the turkey not so rubbery and more of a crispy skin instead.

Slice and serve!

I paired this up with Green Bean Casserole, Loaded Mashed Potatoes, and Smoked Deviled Eggs!

Smoked Turkey Brine Recipe

Guy Who Grills

Smoked Turkey Brine Recipe makes for amazing turkey!! Plus Dry Rub And Butter Injection adds in more flavor and moisture to the meat as well.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 8 hrs

Resting in Brine 2 d

Total Time 2 d 8 hrs 15 mins

Course Entree

Cuisine American

Servings 12

Ingredients

  

• 1 Turkey
• Water
• 1/2 Cup Salt
• 1/2 cup Garlic Salt
• ¼ cup Montreal steak seasoning
• ¼ cup Worcestershire sauce
• 4 tbsp Black Pepper

Smoked Turkey Rub Ingredients:

• Sesame Oil
• Ground Pink Himalayan salt
• Fresh Ground Pepper
• All-Purpose seasoning Blend
• Fresh Rosemary
• Fresh Thyme

Smoked Turkey Butter Injection Ingredients

• 1 Stick of Butter
• 1 Tbsp Minced Garlic

Smoked Turkey Recipe Stuffing

• Green Onions
• Minced Garlic
• Fresh Rosemary
• Fresh Thyme
• Butter

Instructions

 

• I pulled the turkey from the freezer Tuesday night and let it sit in the garage till Thursday morning.
• On Thursday I pulled out my good cooler and cleaned it out good and filled it up with water.  You can use a container I knew I could add more water or ice and still have room in it.
• I added to the water all the wet brine ingredients; salt, garlic salt, Montreal Steak Seasoning, Worcestershire Sauce, and black pepper.
• Remove the innards of your turkey, make sure you get the bag out as well.  I had a little helper who missed this part but it was hidden pretty deep in the turkey. We found it after smoking and had a good laugh.
• Mix up the water in the cooler or container with a whisk then set in the turkey.  I added water until the turkey was fully covered and then added ice.
• Now since it's April my garage is colder so I didn't have to add ice again till Friday night.  Be sure to check your cooler or container if it's not in the fridge to make sure it remains cold.
• On the day of smoking (I did mine on a Saturday) remove your turkey from the brine and give the turkey a small rinse off.
• Place on a tray and pat dry with paper towels.
• Rub the whole bird down with Sesame Oil and then salt and pepper the bird to your liking.
• Sprinkle an All Seasoning Salt on the bird. (Mine is a combination of Johnny's Season All, Lawrys Garlic Salt, and Montreal Steak Seasoning)
• Melt your stick of butter with your minced garlic until it is all liquid.
• Inject your bird all over until you are out of butter.
• Next cut up fresh Rosemary and Thyme to cover your bird
• Stuff your bird with minced garlic, green onions, and seasonings.  This will help to keep the inside moist while smoking. 
• Now I made this smoked turkey in the Pit Boss Pro Series you could also make it in a Traeger grill or any other smoker.
• When your smoker is at temp and smoking place your meat in your smoker.  I used Apple Pellets to smoke my meat but you could use any flavor.
• I set my Pit Boss I set it at 200 with a P7 setting. This will autoregulate the temperature to fluctuate from about 185 to 215.  Make sure your hopper is full before setting it and walking away.
• I set my turkey on the smoker at 11:30 in the morning and w turned it up at 6:40 to get the last 10 degrees a bit faster, the kids were hungry.  You will want to plan about 30-35 minutes per lbs, I had a 13lb turkey.  Next time I plan to start at 9 in the morning for smoking.
• Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing to serve!
• Next time I plan to keep basting it with a vegetable base or a combination with the garlic base broth.  Just to make the skin of the turkey not so rubbery and more of a crispy skin instead.

Keyword butter injection, Smoked Turkey, smoked turkey brine, Turkey, turkey brine, turkey rub