A Perfect Turkey Brine For Thanksgiving - Apple Stuffed Smoked Turkey Brine Recipe

Roasting a turkey can be an intimating and daunting affair. Putting the turkey on the grill or smoker can elevate the anxiety even more. It’s a lot of meat to feed a lot of people, and it is something we don’t want to mess up. 

Avoid the dreadful dry turkey. While cooking to the proper final temperature of 165º F can help avoid a turkey disaster, think of brining the turkey is an extra flavor-infused safety net. Even though the brine’s mission is moisture, with the help of friends, it can also impart some flavor.

What is turkey brine?

Not just turkey brine, but any brine, is a saltwater solution consisting of 1 cup of salt per 1 gallon of water. If you need to scale the amount, it’s 1 part salt to 20 parts water.

Apple Stuffed Smoked Turkey Brine Recipe

Prep Time:

30 mins

Cook Time:

10 hrs



Brine Time:

48 hrs

Total Time:

58 hrs 30 mins

Nutrition Facts

Serving Size:





28 grams


  • 2 gallons water
  • 1 ½ cups canning salt
  • 3 tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • ¼ cup worcestershire sauce
  • ⅓ cup brown sugar
  • 1 whole turkey, neck and giblets removed
  • 4 cloves garlic, crushed
  • 2 tablespoons seasoned salt
  • ½ cup butter
  • 2 (12 fluid ounce) cans cola-flavored carboinated beverage 
  • 1 apple, quartered
  • 1 onion, quartered
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper


Step 1:

In a large bucket, cooler or container to hold your turkey, mix together the water, salt, garlic, pepper. Worcestershire sauce and brown sugar.

Step 2: 

Place turkey in container with mixed brine ingredients. Store in a refrigerator, and soak turkey for 2 days before smoking.

Step 3:

Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C)

Step 4:

Remove turkey from brine and pat dry.

Step 5:

Rub the crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Place turkey in a disposable roasting pan. Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.

Step 6:

Smoke at 225 to 250 degrees Fahrenheit for 10 hours, or until the internal temperature reaches 180 degrees Fahrenheit when measured in the thickest part of the thigh.

Step 7:

Baste the turkey every 1 to 2 hours with the juices from the bottom of the roasting pan.

Step 8:

Remove turkey from grill, and cover with foil. Let stand 10 minutes before slicking and serving.

Pellet Grill Tips

Ensure you have plenty of pellets prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.

It is recommended to use quality white oak pellets during the cooking process to achieve optimal performance and taste. Premium White Oak Pellets, have delicate natural flavorings that give your food tasty hints of vanilla, caramel, almond, clove, dill, and even a hint of coconut.

How much turkey per person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed.

1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.

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