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Smoked Turkey
Smoked Turkey
Smoked Turkey
Smoked Turkey Wings


1          ea        16 lb Fresh turkey
1/4       lb         Light brown sugar
1/4       lb         Salt
1          Qts       Warm water
2          lbs        Ice
4          oz         Spice Union Honey Habanero Rub, Sweet & Smoky                              Spice Rub or Grilln' & Roastn' Spice Blend


Prep and brine the turkey:

  1. Remove the breast meat from the turkey carcass.

  2. Separate the drum sticks, wings and thighs from the turkey carcass.

  3. Using butcher's twine, truss the turkey breasts.

  4. In a bowl, combine the brown sugar, salt and warm water. Stir until dissolved.

  5. Add the ice to the brine mixture and allow to cool for 10 minutes.

  6. Place the turkey pieces into plastic bags, and pour just enough brine solution into each bag to cover the  turkey pieces.

  7. Tightly seal the plastic bags and refrigerate the brining turkey for 6-8 hours.


Smoke the turkey:

  1. Preheat your smoker to 160°F- setting up for indirect cooking.

  2. Remove the turkey pieces from the brine and pat dry with towel.

  3. Season the turkey with the Spice Union seasoning of your choice.

  4. Place the turkey pieces in the smoker.

  5. Smoke the turkey at 160°F until the breast pieces reach an internal temperature of 130°F.

  6. Raise the temperature on the smoker to 325°F. Continue to smoke the turkey until the breasts reach an internal temperature of 165°F and the dark meat pieces reach an internal temperature of 185°F.

  7. Allow the smoked turkey breast to rest for 20 minutes before slicing.  

  8. The dark meat can be served right away.

Watch the video clip above to see how juicy your smoked turkey can be.
We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Honey Habanero Rub
Sweet & Smoky Spice Rub
Grilln' & Roastn' Spice Blend
Smokin' Chic Rub
Blackening Spice Blend
French Chef's Blend
Ultimate Seasoning Blend
Hot Java Coffee Chipotle Rub
Barbeque Spice Rub
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