Ultimate Brine Kit Smoked Turkey

Ultimate Brine Kit Smoked Turkey

If you want a turkey that’s juicy all the way through and full of flavor, this is how you do it. I’m using my Ultimate Brine Kit to make sure this bird stays tender and seasoned from the inside out. 

We start with a simple brine to lock in moisture, then hit it with AP Seasoning for that savory base and King Craw Cajun for color and a little kick. Smoke it steady at 275°F and you’ll end up with a golden-brown turkey that’s juicy, smoky, and downright perfect for your holiday table.

Author

Malcom Reed

Ingredients

• 1 (one) Killer Hogs AP Seasoning
• 1 (one) Malcom’s King Craw Cajun Seasoning
• 1 (one) Malcom’s Bird Brine
• 2 (two) HowToBBQRight Meat Bags
• 1 whole turkey (12–20 lbs), completely thawed
• 1 gallon water (plus more as needed to submerge the bird)
• Aromatics for the cavity (celery, garlic, apple, onion, fresh herbs, etc.)
• Oil (peanut, canola, or cooking spray)

Directions

1. Line a clean bucket or large container with one of the included HowToBBQRight Meat Bags.
2. Place your thawed turkey inside the bag.
3. Mix Bird Brine with 1 gallon of water. Pour over the turkey, then add more water until the bird is completely submerged.
4. Use the whole bottle for large birds.
5. Use half the bottle for turkeys under 14 lbs.
6. Zip up the bag, squeeze out excess air, and clear some space in your fridge.
7. Brine for 24 hours (up to 48 hours for very large birds).
8. Remove the turkey from the brine and let the cavity drain. - Pat the skin completely dry with paper towels—back, breast, and cavity.
9. Remove any pop-up thermometer—it’s not needed.
10. Stuff the cavity with aromatics (celery, garlic, apple, onion, herbs). This adds flavor and helps the turkey cook evenly.
11. Tie the legs together and tuck the wings under to keep everything neat and even.
12. Start with the backside. Coat the skin lightly with oil or cooking spray.
13. Apply a medium coat of Killer Hogs AP Seasoning.
14. Follow with a layer of King Craw Cajun Seasoning for color and spice.
15. Flip to the breast side (presentation side): Dry the skin again.
16. Add oil, a medium coat of AP, and finish with King Craw.
17. Use a raised rack to move the turkey without smudging the seasoning.
18. Set up your smoker or pit for steady cooking at 275°F.
19. Place the turkey in the center of the grate for even airflow.
20. Insert a probe thermometer into the thickest part of the breast.
21. Smoke until the breast reaches 160°F internal and dark meat reads 170–175°F.
22. The breast will carry over to 165°F as it rests.
23. Let the turkey rest for 20–30 minutes before carving.
24. Slice, serve, and enjoy the juiciest, most flavorful smoked turkey you’ve ever cooked.