Brined Smoked Turkey
If you're looking for a show-stopping centerpiece for your holiday feast or a special family gathering, a brining smoked turkey is a delicious choice that's sure to impress your guests. The combination of a flavorful brine and the smoky essence from the grill creates a juicy and savory turkey that's impossible to resist.
This recipe provides step-by-step instructions on how to achieve a perfectly brined and smoked turkey with mouthwatering results.
First, make sure your turkey is fully defrosted. Please see the instructions that should have come with your turkey to know how long to defrost. There’s nothing worse than forgetting this step!
Follow the directions on the turkey brine.
Add lemon slices in with your brine.
- Brine your turkey for a minimum of 8 hours (I recommend brining turkey for 24 hours)
Spatchcock your turkey (Remove the Backbone).
Turn the turkey over and put pressure on the breast plate so the turkey lays flat.
Coat your Turkey with cooking oil.
Season your turkey with Claymore Cajun Seasoning.
Set your smoked to 300-325 degrees (I Used Hickory Pellets).
Place flat on the grate and stick your temperature probe in the thickest part of the breast.
Every 30-40 minutes spritz with water.
Once your turkey hits 162-163 remove it carefully and let it rest for 20-30 minutes.
- After the resting period, carve up and serve up some delicious turkey!
- Happy Thanksgiving!
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