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Buttermilk Brined Smoked Turkey

Whole turkey brined overnight in buttermilk and smoked with garlic-chive butter tucked beneath the skin.
Prep Time 25 minutes
Cook Time 6 hours
Brining (10–12 hours) 12 hours
Servings 12 servings
Author Jeff Phillips

Ingredients

Turkey

  • 1 whole turkey about 12 lb; fully thawed
  • Jeff's original rub for seasoning the outside

Buttermilk Brine

  • 1 gallon buttermilk
  • 1 gallon water
  • 2 cups kosher salt divided
  • 6 tablespoons Jeff's original rub

Garlic-Chive Butter (Makes Extra)

  • 1 lb butter softened; use about one-third of the finished batch on one turkey
  • 2 roasted garlic heads or 2 tablespoons minced garlic
  • ½ cup Jeff's original rub
  • 3 tablespoons fresh chopped chives
  • extra virgin olive oil optional, if roasting garlic

Instructions

Brine

  • Remove the turkey packaging, neck and giblets. Make sure the turkey is completely thawed.
  • Stir 1 cup salt into the gallon of buttermilk until dissolved, then stir in the 6 tablespoons rub. Separately dissolve the remaining cup salt in the gallon of water. Combine both liquids.
  • Submerge the turkey in the cold brine and refrigerate at 33–39°F for 10–12 hours. Drain and discard the brine.

Make and Add Butter

  • If roasting garlic, slice about 1/2 inch off the tops, place each head in an open foil boat and drizzle with olive oil. Smoke at 225–250°F for about 2 hours until soft, or roast at 275–300°F for about 1 hour. Cool and remove the softened cloves.
  • Beat the softened butter until creamy. Fold in the garlic, 1/2 cup rub and chopped chives. Shape, wrap and refrigerate until firm.
  • Slice about one-third of the flavored butter into roughly 1/8-inch pieces. Gently loosen the turkey skin and distribute the butter between the skin and meat, working from the sides toward the top.
  • Sprinkle rub over the outside. Reserve the remaining flavored butter for other meals.

Smoke

  • Prepare the smoker for about 240°F, using cherry, pecan, apple or another preferred wood. Fill the water pan if your smoker uses one.
  • Place the turkey directly on the grate, breast side up, and keep it in this position.
  • Smoke a roughly 12 lb bird for about 6 hours, allowing variation, until the thickest parts of the breast and thigh reach 165°F. Apply smoke for about 3–4 hours.
  • Rest under tented foil for 20–30 minutes before carving.

Notes

Estimated yield: 12 servings from a roughly 12 lb turkey, consistent with allowing about 1 lb raw turkey per person. The source's ingredient list allows 12–14 lb, but its detailed timing and size recommendation use a 12 lb bird. Brine quantity is about 2 gallons; adjust to fully cover your turkey. The butter recipe intentionally makes extra, with only about one-third used on one bird. Garlic roasting is optional and adds time; use minced garlic for the shorter preparation. Make dressing separately rather than packing the turkey cavity.