Spritz King Smoked Turkey

Ingredients:

12-14 lb turkey

Turkey Brine:

(For a 12–14 lb turkey, adjust accordingly for larger or smaller birds).
1 gallon cold water
1 cup kosher salt (or equivalent fine salt)
½ cup brown sugar (optional, for a hint of sweetness)
4 cloves garlic, smashed
1 large onion, quartered
2 sprigs fresh rosemary (or 1 tbsp dried)
2 sprigs fresh thyme (or 1 tbsp dried)
1 orange, sliced (optional, for citrus note)

"Dry" rub

1-2 tbsp olive oil (to help adhere to bird)
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tsp smoked paprika
½ tbsp dried thyme
½ tbsp dried rosemary

 

Spritz King: Original Flavor

Instructions:

Prepare the brine:

1. 1. In a large pot, bring about 1 quart of the water to a simmer, add the salt and brown sugar, stirring until fully dissolved.
   2. Remove from heat; add the garlic, onion, rosemary, thyme, orange slices.
   3. Add the remaining cold water (and ice if needed) to bring the brine volume up to about 1 gallon and ensure the temperature is well-below 40 °F before you submerge the turkey.
   4. Place the thawed turkey in a container large enough so it’s fully submerged (5-gallon buckets work great for this!)
   5. Pour the cooled brine over, making sure the bird is fully covered. Add additional cold water or ice to cover the turkey and keep it below 40 °F fully
   6. Refrigerate and brine for 12–24 hours (rough rule: ~1 hour per pound; up to ~24 hours).

After brining, remove turkey from the solution, discard the brine, pat the turkey dry with paper towels, then proceed to dry in the fridge uncovered for 12–24 hours (if you have time) for crispier skin.

Step 2: Brine & Dry Bird

1. 1. Brine the turkey for 12–24 hours in your preferred wet or dry brine.
   2. Rinse lightly (if your recipe calls for it) and pat completely dry.
   3. For crispier skin, place uncovered in the fridge 12–24 hours to air-dry.

Step 3: Season

1. Mix dry rub ingredients and apply under and evenly over the skin.
2. Let it rest at least 30 minutes before smoking (may refrigerate for 12–24 hours for flavor development)

Step 4: Prep the Smoker

1. Preheat to 225–250°F and stabilize temperature.
2. Prepare your preferred wood or pellets (apple, cherry, pecan, or hickory blend).

Step 5: Set Up the Turkey

1. Insert a meat thermometer into the thickest part of the breast.
2. Place the turkey breast-side up on the grate.

Step 6: Smoke & Spritz

1. Smoke at 225–250°F for most of the cook.
2. Begin spritzing with Spritz King Culinary Basting Spray after the first hour—just a light mist to keep the skin glossy and flavorful.
3. Continue spritzing every 45–60 minutes until near the end of the cook.
4. Optional: For a crispier finish, raise the smoker to 325–350°F during the final hour.

Step 7: Finish Temperatures

1. Breast: 160°F (carryover to 165°F while resting)
2. Thighs: 175°F

Step 8: Rest & Carve

1. Remove from smoker, tent loosely with foil, and rest for 15–20 minutes.
2. Carve and serve.

You can expect the turkey to take roughly 30–40 minutes per pound when smoking at 225°F to 250°F. For instance, a 12-pound turkey usually takes around 6 to 8 hours to smoke. Just keep your smoker temperature steady and check the turkey’s internal temp regularly to make sure it cooks evenly.