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Beer Brined Smoked Turkey

The perfect turkey for your Thanksgiving or Christmas dinner - or just because you love and want turkey!!
Author Chews and Brews


  • 1 turkey 12 - 14 pounds
  • 16 litres of water
  • 1.5 cup kosher or coarse salt
  • 1 cup brown sugar
  • 3 - 4 cloves garlic sliced
  • 1 Tbsp whole black pepper corns
  • 1 Tbsp whole allspice berries
  • 1 onion peeled and cut into quarters
  • 1 apple peeled and cut into quarters
  • 2 oranges cut into quarters
  • 2 lemons cut into quarters
  • 4 - 5 bay leaves
  • 1 litre of dark / brown beer
  • Ice
  • Fresh rosemary and thyme
  • Salt and pepper


  1. Take turkey out, if frozen, and let it thaw in the fridge for about 3 days.
  2. Make the brine on the stove by heating up the water with sugar and salt, garlic, cut up onion and fruit, pepper, allspice and bay leaves. Once the sugar and salt were dissolved, the pot was set aside to cool completely.
  3. Once brine has completely cooled, place your turkey in a large plastic container and pour brine over top.
  4. Add the beer and fill the remaining container with ice - you want to ensure the turkey is covered completely. Let the turkey marinate in this brine for at least 8 hours - over night is best.
  5. Remove the bird from the brine and dry the turkey, patting it down with paper towels.
  6. Spatchcock the turkey to cook faster.
  7. Start the smoker.
  8. Season the beer brined turkey (inside and out) with salt and pepper, fresh rosemary and thyme, and place insides down onto your prepared smoker.
  9. Smoke the turkey for 2 - 3 hours at 350 degrees, until the juices run clear and you get an internal temperature of 165 degrees.
  10. Let the turkey sit for 20 - 40 minutes before carving.