Smoked Beer Brined Turkey
My husband and I made this recipe for a Smoked Beer Brined Turkey on the Traeger pellet grill, I mean nothing about that can be bad, right?!
It’s our “Friendsgiving” celebration today at our good friend’s house…and we are in charge of the Thanksgiving turkey.
How to make Smoked Beer Brined Turkey…
Add a gallon of water, 1 1/2 cups kosher salt, 6 cans of beer, 3/4 cup dark brown sugar, peppercorns, garlic, and bay leaves.
Bring this just to a boil and stir, then let it come to room temp.
Carefully place the turkey into the brine.
Let the turkey sit in the brine overnight in the fridge.
Fast forward until the next morning and remove the turkey, discard the brine.
Pat the turkey dry with paper towels and get ready to stuff it 🙂
I am stuffing mine with sliced onions, apples, garlic, and bay leaves.
Brush with some melted butter and then it’s ready for the smoker!
Set the smoker to 225-250 degrees and let it smoke for 30 minutes per pound.
That’s about 7 to 9 hours for a 14 to 16 pound bird.
Here’s a sneak peek about halfway through.
And yes, you’ll notice my welder husband made some pins out of tig wire to hold the wings in place.
Smoked Beer Brined Turkey will hopefully be the hit of your Friendsgiving, Thanksgiving, or whatever special celebration you are serving it at like it was for ours!
Check to make sure the internal temp is at 175 degrees in the dark meat before serving.
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More great recipes for the Traeger, smoker, or Thanksgiving recipes to try like Smoked Beer Brined Turkey…
Smoked Maple Bourbon Brined Turkey
Try these Leftover Turkey Balls
Leftover Turkey Chili
Turkey Brie and Cranberry Egg Rolls
Traeger Green Bean Casserole
Smoked Cherry Bourbon Ham
Lots more holiday recipes for you with my Thanksgiving Meal Plan!
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Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Smoked Beer Brined Turkey
Smoked Beer Brined Turkey is a super simple recipe that brings BIG flavor and the juiciest turkey around that's smoked to perfection!
Ingredients
- 1 gallon water
- 1 1/2 cups kosher salt
- 6 (12-ounce) cans or bottles beer of choice
- 3/4 cup brown sugar
- 6 cloves garlic sliced
- 12 black peppercorns
- 6 bay leaves
- 14 to16 pound whole turkey
- 1 onion cut into wedges
- 1 apple cut into wedges
- 3 tablespoons melted butter
Instructions
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In a very large pot (big enough for the turkey to fit into) combine the water, salt, beer, brown sugar, 3 cloves of the garlic, peppercorn, and 3 of the bay leaves. Bring to a boil. Boil for 1 minute and let the brine come to room temperature.
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Once the brine is at room temp add the turkey, breast side down. Refrigerate at least 12 to 24 hours.
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Remove the turkey from the brine and pat dry with paper towels.
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Stuff the turkey with the wedges of onions, apples, and the remaining garlic and bay leaves..
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Brush the melted butter over all sides of the turkey.
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Place the turkey in a smoker set to 225 to 250 degrees. Smoke the turkey for 30 minutes per pound (approx. 7 to 9 hours for a 14 to 16 pound turkey) or until internal temperature is 175 degrees in the dark meat.
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