11/03/2025
With the Holiday season on the horizon, we've decided to give you a turkey brine and rub recipe early this year so you can make the best turkey EVER!!!
Here’s a championship level setup for a smoked 15 pound turkey that will come out juicy, seasoned to the bone, and full of real pit flavor.
TURKEY BRINE: (for up to a 15 pound bird)
Use this 24 to 48 hours before smoking. Keep the turkey fully submerged and chilled.
Ingredients:
1 ½ gallons water
1 cup kosher salt
½ cup brown sugar
1 tablespoon black peppercorns
1 tablespoon crushed red pepper flakes
2 tablespoons garlic powder
1 tablespoon onion powder
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon paprika
1 large onion, quartered
1 apple, sliced
5 cloves garlic, smashed
1 cup orange juice
½ cup soy sauce
½ cup apple cider vinegar
2 quarts ice (to chill after boiling)
Directions:
1. In a large stockpot, combine all ingredients except the ice.
2. Bring to a light boil, stir until salt and sugar dissolve.
3. Remove from heat, cool to room temperature, then add ice to chill completely.
4. Submerge the turkey breast side down. Refrigerate or keep below 40°F.
5. Before smoking, rinse the bird under cold water and pat dry.
TURKEY RUB: (apply before smoking)
This blend builds deep color and flavor with a balanced mix of salt, heat, and sweet.
Ingredients:
3 tablespoons kosher salt
3 tablespoons coarse black pepper
2 tablespoons smoked paprika
3 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons cayenne pepper (adjust for heat)
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon mustard powder
Directions:
1. Mix all ingredients in a bowl until evenly blended.
2. Lightly coat the turkey with olive oil or melted butter.
3. Apply the rub inside and out, including under the skin if possible.
4. Let it rest uncovered in the fridge for 1 to 2 hours before smoking to set the rub.
Pro Tips:
- Smoke at 275°F using apple, cherry, or hickory wood.
- Plan on 30 to 35 minutes per pound.
- Aim for internal temp 165°F in the breast and 175°F in the thigh.
- Let it rest for 30 minutes before slicing to keep juices locked in.
Butter Baste Sauce:
Use this to brush over the turkey every 45 minutes while smoking. It keeps the skin golden, adds rich flavor, and locks in moisture.
Ingredients:
1 cup unsalted butter (2 sticks)
¼ cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne (optional for heat)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Juice of 1 medium or large lemon
Directions:
1. Melt butter in a small saucepan over medium heat.
2. Add olive oil, Worcestershire sauce, and apple cider vinegar. Stir well.
3. Mix in honey, seasonings, and lemon juice. Simmer for 3 to 5 minutes.
4. Use a basting brush or spray bottle to coat the turkey lightly every 45 minutes during the cook.
5. Warm and stir before each application to keep ingredients blended.
Be sure to let us know how you like it!!!
