Sweet Tea Smoked Turkey with Bird Brine (instant tea version)
Sweet tea has always been more than just a refreshing drink. In the South, it’s a tradition, a memory, and often the first thing poured when guests arrive. Bringing that flavor into barbecue feels both natural and celebratory. By combining Lipton Southern Sweet Tea instant mix with Revolution Barbecue Bird Brine, we’ve created a brine that balances sweet, savory, and herbal notes in a way that transforms turkey into something extraordinary.
This dish is built on contrasts: the light sweetness of tea against the savoriness of the brine, the deep smoke of hickory playing off the crisp skin, and the juiciness of brined meat that practically melts in your mouth. Every bite carries a subtle tea aroma alongside classic smoked turkey richness. For anyone who grew up with pitchers of iced sweet tea on the porch, this turkey carries that nostalgia into a centerpiece fit for holidays and family gatherings. It’s Southern hospitality, reinvented through smoke and brine, with a touch of Revolution ingenuity.
Sweet Tea Smoked Turkey with Revolution Barbecue Bird Brine
12
15 minutes
17.5 hours
342
American
Main Dish
The inspiration for this recipe comes from the way sweet tea pairs effortlessly with smoky, savory foods. The tannins in the tea bring depth, while the sweetness complements the natural richness of turkey. When partnered with Revolution Barbecue Bird Brine, the flavor seeps deep into the meat, locking in juiciness and seasoning every bite from breast to leg. The hickory smoke completes the profile, adding a bold earthiness that wraps everything together.
What sets this turkey apart is the brining stage. Instead of a plain saltwater bath, the tea and brine fuse into something layered and complex, giving the bird both character and balance. Smoking at 275 degrees allows for crisp skin without sacrificing tenderness. The final result is a turkey that’s not just smoked, but elevated into something memorable—rich, aromatic, and steeped in flavor.
Ingredients
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- 1 gallon spring water
- 1 cup Lipton Southern Sweet Tea instant mix
1 bottle Revolution Barbecue Bird Brine
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- 1 whole turkey, 13 pounds, thawed
- 3 to 4 fresh rosemary sprigs
- Hickory wood chunks or chips
Directions
- Prepare the Brine: Pour about one-quarter of the spring water from the gallon jug into a brine bag with the thawed turkey. To the jug with the remaining three-quarters of the water, add the sweet tea mix and Revolution Barbecue Bird Brine. Reseal the jug and shake vigorously for 1 minute until everything is fully dissolved and incorporated. Pour this mixture into the brine bag with the turkey.
- Brine the Turkey: Seal the brine bag tightly, ensuring the bird is fully submerged. Refrigerate for 14 hours.
- Prepare the Smoker: Preheat the smoker to 275 degrees Fahrenheit and add hickory wood for smoke flavor.
- Stuff with Rosemary: Before placing on the smoker, tuck the fresh rosemary sprigs inside the cavity of the turkey for added aroma and flavor.
- Smoke the Turkey: Pat the brined turkey dry with paper towels. Place on the smoker grate, breast side up. Smoke until the breast reaches 165 degrees Fahrenheit and the thighs reach 175 degrees Fahrenheit, about 3 to 3.5 hours.
- Rest and Carve: Remove the turkey from the smoker and let it rest loosely tented with foil for 20 to 30 minutes before carving.
