Real Recipes From Real Home Cooks ®

smoky juiced turkey

(2 ratings)
Blue Ribbon Recipe by
Jason Summers
Greenfield, MO

I have made this turkey the last 3 years at Thanksgiving and everyone just loves it. In fact, this year I had to make 3 of them just satisfy everyone. Very very easy recipe and wonderful flavor.

Blue Ribbon Recipe

This is no ordinary smoked turkey recipe. Some can be dry but not this one thanks to the turkey brine recipe. As you cut into it, the juiciness of the turkey will take you by surprise. The flavors of fruit, spice, sugar, and salt that are infused into the meat. The brine will make the turkey skin a little darker once cooked (and that's OK). A delicious centerpiece for your holiday table.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 8 Hr
cook time 7 Hr
method Smoke

Ingredients For smoky juiced turkey

  • 2 qt
    apple juice
  • 2 qt
    orange juice, fresh
  • 2 c
    brown sugar
  • 1 1/2 c
  • 10 clove
    whole cloves
  • 1 Tbsp
  • 1 lg
    turkey, giblets and neck removed

How To Make smoky juiced turkey

  • Brine ingredients added to a pot.
    In a large pot on med-high, heat mix all brine ingredients and boil until well dissolved.
  • Brine cooling in the fridge.
    Remove from heat. Allow to cool completely (ideally overnight in the fridge).
  • Thawed turkey removed from fridge.
    Remove thawed turkey from the fridge.
  • Removing neck and giblets.
    Open and remove the giblets and neck. Discard however you prefer.
  • Turkey inserted into pot of brine and in the fridge.
    Remove the brine from the fridge. Place turkey in the brine and return to the fridge for another 8 - 12 hours. The longer the better but 8 hours is plenty of time if that is all you have.
  • Draining some of the brine from the turkey.
    After the desired brine time, set a smoker up for indirect cooking at a temp of 250 - 275 degrees. Take the turkey from the brine. Put in it on a paper towel lined baking sheet to absorb some of the excess brine. It's OK if the turkey is a little wet, it shouldn't be soaking wet when it goes into the smoker.
  • Brined turkey in the smoker.
    Place turkey on the smoker.
  • Smoked turkey removed from the oven.
    Smoke until the popper pops or to an internal temp of the breast meat reads 170 - 175. Remove and enjoy.