Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Brined Smoked Turkey
Looking to impress this Christmas? Try Jackie Weight's Brined & Smoked Turkey recipe, the perfect way to add bold, smoky flavors to your festive feast. With a citrus-honey brine that locks in moisture and a delicate smoking process, this turkey promises juicy, tender meat that frees up your oven for sides. It's a surefire hit for holiday gatherings and makes fantastic leftovers!
OVERVIEW
METHOD
Hot Smoking
Prep Time
24 Hours
Suggested Wood
Apple
Ability
Intermediate
INGREDIENTS
- 1 Turkey or Turkey Crown
For The Brine
- 4 litres Cold Water
- 125g Salt
- 100g Caster Sugar
- 100g Brown Sugar
- 150ml Light Soy Sauce
- 100ml Cider Vinegar
- 50g Runny Honey
- 3 Tbsp Ground Black Pepper
- 1 Tbsp Garlic Granules
- 1 tsp Ground Allspice
- 1 Orange, sliced
- 1 Lemon, sliced
The Baste
- 150g Butter, chilled and rolled flat
- 1 Orange, quartered
- 1 Apple, quartered
INGREDIENTS
- 1 Turkey or Turkey Crown
For The Brine
- 4 litres Cold Water
- 125g Salt
- 100g Caster Sugar
- 100g Brown Sugar
- 150ml Light Soy Sauce
- 100ml Cider Vinegar
- 50g Runny Honey
- 3 Tbsp Ground Black Pepper
- 1 Tbsp Garlic Granules
- 1 tsp Ground Allspice
- 1 Orange, sliced
- 1 Lemon, sliced
The Baste
- 150g Butter, chilled and rolled flat
- 1 Orange, quartered
- 1 Apple, quartered
METHOD
Brining
Mix the brine ingredients in a large, non-metallic container (bucket, bag, or bowl) until the sugar and salt dissolve. Submerge the turkey, cover, and refrigerate for 12–24 hours. Before cooking, drain and pat the turkey dry with paper towels.
Shortcut: Skip the hassle with Jackie Weight’s Poultry & Pork Brining Kit, which includes everything you need—just add water and your turkey!
Cooking
Step 1
Preheat your smoker to 280°F–300°F (140°C–150°C), meanwhile stuff the cavity with quartered apple and orange. Carefully loosen the breast skin and insert cold, flattened butter between the skin and meat for extra moisture and flavour.
Step 2
Place the turkey in the smoker and cook for approximately 1 hour per kilo. Your goal is to reach an internal temperature of 72°C (162°F).
Tip: Start cooking a couple of hours earlier than expected. This allows time for temperature fluctuations and ensures your bird has plenty of time to rest before carving.
Step 3
Use a meat thermometer to probe the thickest part of the thigh (or breast for a turkey crown), avoiding the bone. Ensure the internal temperature reads above 72°C. Continue smoking if necessary.
Step 4
Once cooked, transfer the turkey to a warm place, cover, and let it rest for at least 30 minutes. This step locks in the juices and makes carving easier.
