Turkey Brines, Rubs & Injections
Smoked turkey usually goes wrong in one of two ways: dry breast meat or rubbery skin. Brining fixes the first and a dry surface fixes the second. Brine 12 to 24 hours, pat the bird dry without rinsing, then season, inject and smoke at 325°F until the breast, thigh and wing all read 165°F.
Everything on this page is picked for one of those steps. Bird brines and a heavy-duty brine bag for the overnight soak, an injector for butter and seasoning where a rub can't reach, poultry rubs for the skin, apple and cherry wood for the smoke, and an instant-read thermometer to call it done.
First time smoking a turkey? Our Turkey Takeover Box puts the brine, brine bag, injector, two seasonings and six Thanksgiving recipes in one box, so there's no guessing about what goes together.
The Turkey Takeover Box ships free. Everything else ships free once your cart hits $100.
