Smoked Turkey With Brine Bomb
The Best Smoked Brined Turkey — tender, juicy, and loaded with smoky flavor thanks to a 24-hour brine bomb brine. Perfect for thanksgiving, holiday dinners, or any backyard feast.
Servings: 20
Calories: 495kcal
Equipment
- Cooler Or bucket
Ingredients
- 1 Turkey
- Brine Bomb
- 1/2 Cup Butter
Instructions
How To Brine The Turkey
- Fill a pot with about 8 cups of water and bring it to a boil on the stove.
- Once at a rolling boil, drop in your brine ball and allow it to boil for 10 more minutes.
- Turn the heat off and remove the pan from the burner.
- Allow to cool to room temperature. I did stir mine occasionally.
- Once the water is cooled, pour it into your bucket or cooler.
- Remove the innards of your turkey; typically, this is the neck and a bag of other parts.
- You can rinse off your turkey if you want. I only do this if there is a lot of blood in the cavity for some reason.
- Place your turkey in the container with the brine water.
- If you’re not refrigerating it, add enough ice to keep the brine cold.
- Allow to soak for 24 hours, flip in cooler if needed.
Directions For Rubbing The Turkey
- About an hour before you are ready to start cooking, pull your turkey from the brine and place it on a roasting pan rack over a cookie sheet. This will allow the turkey to dry and keep the seasonings on it.
- Open the rub packet from the Brine Bomb and rub the turkey with the seasoning inside.
- Move the roasting rack into a roasting pan, this will keep the juices contained and lower the likelihood of a smoker fire.
- Next step is to fire up your smoker and get it rolling smoke
How To Smoke The Turkey
- If your smoker has a smoke setting smoke at this setting for an hour. I did rotate my turkey at the half way mark.
- Turn your smoker up to 250 and stick a stick of butter into the cavity of the turkey.
- Allow it to smoke until an internal temperature of 165 degrees or higher on the turkey. My cook time was six hours; your total cook time may vary based on weather conditions and how well your smoker maintains temperature. Make sure ot monitor the level of pellets as well.
- You can rotate the turkey around during the smoking period as well. The reason I do this is that the smoke comes out of one side, but also my smoker gets hotter on the right side than the left, so it helps with a more even cook.
- Allow to rest 10 to 15 minutes before carving.
Video
Nutrition
Calories: 495kcal | Carbohydrates: 0.004g | Protein: 70g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 244mg | Sodium: 397mg | Potassium: 723mg | Sugar: 0.2g | Vitamin A: 322IU | Calcium: 37mg | Iron: 3mg