Smoked Brined Whole Turkey

Good things come to those who wait, and this turkey is definitely worth the wait. Marinated in a brine mixture prior to smoking, seasoned with Dickey’s Poultry Rub and smoked with our Competition Blend pellets, every day can be Thanksgiving when you make this tender and tasty bird.

  • Prep Time

    1 hour
  • Marinate Time

    36 hours
  • Cook Time

    7-8 hours
  • Serves

    8 people
  • Pellets

    Competition Blend
  • Measurement
  • Ingredient
  • Note


  • 1 ea.
  • Turkey, 8-10 lb
  • 10 cups
  • Water, tap
  • 2/3 cup
  • Salt, kosher
  • 2/3 cup
  • Sugar, granulated
  • 2 tbsp
  • Black peppercorns
  • 1 tbsp
  • Allspice berries
  • 1 each
  • Garlic, fresh head
  • 7 each
  • Bay leaves
  • 12 cups
  • Ice cubes
  • as needed
  • Spritz
  • 1 cup Apple Cider Vinegar, 3 Tb Worcestershire, 1Tb Bourbon, 1/2 Cup Water


  1. Thaw turkey fully if using a frozen turkey. Remove turkey from packaging and remove giblets bag and neck from inside the bird.
  2. Place the 10 cups of water into a stock pot and heat to 180-200°F. Combine all the remaining ingredients except ice and mix with a whisk.
  3. Once all salt is dissolves, add ice to cool liquid. Pour into a large clean pot or bucket. Add turkey and place 2-3 plates over the top to keep the turkey submerged. Brine for 36 hours prior to smoking.
  4. Remove the turkey from the brine and discard brine.
  5. Heat smoker to 250°F and place turkey breast side up in the smoker. Spritz turkey every 30 minutes.
  6. Smoke turkey until the breast temps to 165°F and the thigh reaches 175°F.
  7. Remove from the smoker and transfer to a serving tray to slice.
  8. Due to the sugar and salt, the thigh meat will have a slight pink color due to the turkey being cured. If the thigh reaches 175°F it is fully cooked.

Recipe Categories: Chicken, Dinner, Smoke