Citrus-Spiced Brined Turkey with Rosemary & Garlic Butter
This citrus-spiced brined turkey is incredibly juicy, deeply aromatic and packed with flavour from the inside out. Brining the turkey with orange, warm spices and fresh herbs helps keep the meat moist, while rosemary and garlic compound butter under the skin creates rich, golden and crispy turkey skin.
A light dusting of BBQ LAB True Blend adds another layer of savoury flavour before the turkey hits the smoker.
Cooked low and slow on the BBQ before finishing at a higher temperature, this method is perfect for Christmas turkey, smoked turkey, BBQ turkey or any special occasion.
Recipe Information
Prep Time: 30 minutes
Brining Time: 24–48 hours
Drying Time: A few hours to overnight
Cooking Time: Approximately 2½–3 hours*
Smoking Temperature: 200°F / 93°C for the first hour, then 275–300°F / 135–150°C to finish
Serves: Depends on the size of your turkey
*Cooking time will vary depending on the size of your turkey. Always cook to internal temperature rather than relying solely on time.
Ingredients
Turkey & Citrus Brine
- 1 whole turkey, spatchcocked
- Enough water to completely submerge the turkey
- Salt – 5% of the total water weight
- 3 oranges, peels and juice
- 3 whole cloves
- 1 cinnamon stick
- 6 bay leaves
- 1 handful black peppercorns
- ½ nutmeg, freshly grated
- 3 onions, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- ½ cup brown sugar
- Ice, if needed to cool the brine
To Season
- BBQ LAB True Blend, for a light dusting over the skin
Rosemary & Garlic Compound Butter
- 250g butter, softened
- 1 garlic clove, minced
- 1 sprig rosemary, finely chopped
- 1 sprig thyme, finely chopped
Method
1. Make the Turkey Brine
Start by weighing the amount of water you'll need to completely submerge your turkey.
The salt should equal 5% of the total water weight.
For example, if you're using 5kg of water, you'll need 250g of salt.
Bring 2 litres of the water to a boil.
Add the salt, orange peel and juice, cloves, cinnamon stick, bay leaves, nutmeg, onions, rosemary, thyme and brown sugar.
Simmer for 10–15 minutes to extract the flavour from the aromatics.
Remove from the heat and add the remaining cold water and ice if needed.
The brine must be completely chilled before adding the turkey.
2. Brine the Turkey
Place the spatchcocked turkey into a large BBQ LAB Heavy Duty Brining Bag and pour in the chilled brine.
Make sure the turkey is completely surrounded by the brine.
Seal the bag securely and place it in the refrigerator.
Brine the turkey for 24–48 hours.
The longer brining time allows the salt and aromatics to work their way into the meat.
3. Remove, Rinse & Dry the Turkey
Once the turkey has finished brining, remove it from the brine.
Give the turkey a thorough rinse under cold water to remove any excess salt from the surface.
Pat the turkey completely dry with paper towel.
For even crispier skin, place the turkey uncovered on a rack in the refrigerator for a few hours, or overnight if you have the time.
The drier the skin, the better your final colour and crispiness will be.
4. Make the Rosemary & Garlic Butter
Add the softened butter, minced garlic, rosemary and thyme to a bowl.
Mix until everything is evenly combined.
5. Butter & Season the Turkey
Carefully loosen the skin over the turkey breast and thighs using your fingers.
Push the rosemary and garlic compound butter underneath the skin, spreading it evenly across the breast and thighs.
You can also lightly coat the outside of the turkey with any remaining butter.
Once the turkey is completely dry and the butter has been applied, give the skin a light dusting of BBQ LAB True Blend.
You don't need a heavy coating. The turkey has already been brined, so you're simply adding another layer of savoury flavour to the skin.
The turkey is now ready for the smoker.
6. Smoke the Turkey
Fire up your BBQ smoker and start at:
200°F / 93°C
Place the turkey onto the smoker, skin-side up, and smoke at 200°F for the first hour.
This gives the turkey plenty of time to take on some smoke flavour before increasing the cooking temperature.
After the first hour, increase the smoker temperature to:
275–300°F / 135–150°C
Continue cooking until the turkey reaches your desired internal temperature.
The total cooking time will depend on the size of your turkey, so use an internal thermometer rather than relying solely on the clock.
About halfway through the cook, baste the turkey with melted butter to help develop an even deeper colour and crispier skin.
BBQ LAB Tip
The lower initial temperature gives the turkey more time to absorb smoke, while increasing the heat afterwards helps finish the cook and crisp up the beautifully seasoned skin.
7. Rest the Turkey
Once the turkey is cooked, remove it from the smoker.
Rest it uncovered for 15–20 minutes.
Leaving it uncovered helps prevent steam from softening the crispy skin.
8. Carve & Serve
Carve the turkey and serve while it's hot, juicy and crispy.
Save any leftovers for sandwiches, wraps, salads or even a next-day BBQ turkey toastie.
BBQ LAB Tips
Dry the turkey properly
After brining, rinse and thoroughly dry the turkey. Moisture on the skin will work against you when you're trying to achieve crispy skin.
Brine in a bag
A whole turkey can be difficult to brine in a container. A BBQ LAB Heavy Duty Brining Bag makes the process much easier while keeping the brine contained.
Don't over-season the skin
The turkey has already been brined, so you only need a light dusting of True Blend on the outside.
Get the butter under the skin
This is where the rosemary and garlic butter really makes a difference. Getting it directly onto the meat underneath the skin gives you much more flavour than simply rubbing it over the outside.
Start low, finish hot
Smoking at 200°F for the first hour gives the turkey extra time to take on smoke. Increasing the temperature to 275–300°F afterwards helps finish the cook and crisp the skin.
Don't skip the rest
Rest the turkey for 15–20 minutes before carving. Leaving it uncovered helps retain that crispy skin.
Frequently Asked Questions
How long should you brine a turkey?
For this recipe, brine the turkey for 24–48 hours. Keep the turkey refrigerated throughout the entire brining process.
What percentage salt should a turkey brine be?
This recipe uses 5% salt based on the total weight of the water.
Can you smoke a brined turkey?
Absolutely. Brining helps the turkey stay juicy during the smoking process, while the BBQ adds a layer of smoky flavour.
Should you rinse a turkey after brining?
Yes. For this recipe, rinse the turkey under cold water after removing it from the brine, then pat it completely dry before applying the butter and True Blend.
How do you get crispy turkey skin?
The key is to dry the turkey thoroughly after brining. Leaving it uncovered in the refrigerator for several hours or overnight helps dry the skin further. A final increase to 275–300°F during the cook also helps crisp the skin.
What temperature should you smoke turkey at?
For this recipe, start at 200°F / 93°C for the first hour, then increase the smoker to 275–300°F / 135–150°C to finish.
Can you use True Blend on turkey?
Yes. BBQ LAB True Blend works particularly well as a light finishing seasoning on turkey skin. Because the turkey has already been brined, you only need a light dusting.
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