Smoked Turkey Barbecue


2 Gallons filtered water
1 cup kosher salt
1 cup brown sugar
1 bunch each of fresh thyme, sage and rosemary
2 tbs whole black peppercorns
1 head of garlic sliced  (leave skin on)

Turkey is very lean, consequently it can many times turn out to be very dry. Whatever method of cooking that you choose, brine-ing and basting  your bird is essential. It will keep your turkey moist, and  develop the best flavor. You may find it difficult to brine a turkey, simply because of it’s size and limited room in most refrigerators. We use a method that has been very successful.  Once your brine mixture is prepared and returned to room temperature,  place the brine in the cooler with  3 to four large resealable bags of ice.  It is important to keep the brine-ing solution very cool over an extended period of time to avoid any bacterial growth. You can even use those re-freezable  cold packs. Have some in your freezer ready to go so you may add them to keep the brine-ing solution cold. Once the brine has chilled sufficiently, you mad add your turkey. You are going to brine overnight, so pay attention to the temperature! Make sure that the turkey stays submerged in the solution.


  • Add ingredients to large stock pot . Using medium heat simmer for 20 minutes, stirring frequently to dissolve the sugar and salt.
  • Take off heat and bring to room temperature.
  • Add ice packs and turkey to cooler, close lid
  • Brine overnight, adding more ice pack’s if necessary
  • 12 to 15 lb fresh turkey
  • Basting Mixture 1 cup turkey or chicken stock and 1 cup melted butter mixed well.(You my also inject the bird with the basting liquid if desired)
  • Aromatic vegetables to add to cavity of turkey. Carrot, Onion, Lemon, etc. use you own judgment.


  • Start smoker. Follow manufacturers instructions. I use either hickory or oak chips.
  • Rinse and allow turkey to dry thoroughly.
  • Place turkey on the rack, breast side up. Make sure you have a drip pan under the turkey.
  • Stick in your remote thermometer in the heavy part of the breast. turkey will be done at 165 to 180 degrees. should be about 4 hours.
  • Baste turkey once per hour( do this quickly so you don’t loose too much heat)


  • If possible source a free range turkey. You will find that the flavor and quality our superior to factory farmed birds.




8 hr


4 hr


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