This simple, classic smoked turkey brine gives you the juiciest, most delicious holiday turkey you’ve ever tasted. You can use this smoked turkey brine for our delicious smoked turkey recipe or for our baked turkey tenderloin,
roasted turkey breast, sous vide turkey, or any other poultry recipe. Don’t let the words turkey brine scare you. It is super easy to make simple turkey brine for a super juicy smoked turkey recipe. Just be sure you have the right tools and the right bird and you’ll be all set to go. That is the age-old question. The answer is to try preparing your turkey many different ways and choose
your favorite. We highly suggest wet brining your turkey before you smoke your bird. However, we don’t think you need to brine your bird if you are roasting it in the oven. To each their own. If you are wondering when to use a dry brine, that post is coming soon! This brine calls for a 12-15 pound turkey that has not been treated. What does that mean? Many turkeys are already injected with a brine. If you try to brine a bird that is already brined or treated you are
wasting your precious time. The bird will not absorb as much of your homemade brine! Just check on the turkey’s packaging to make sure that the bird is naked and free of any treatment. Here’s all you need to perfectly moisten and flavor your Thanksgiving turkey. You need a few brine ingredients and a
few tools and then you will be ready to prepare your brine. This is first on the list, because if you don’t have a vessel for your smoked turkey brine, you’re going to have a problem. There are a few different things you can use to brine your turkey. We used a pot, but feel free to use any of the vessels below. If you have a container with a lid, great! If not you can cover the brining container with plastic wrap or a dish towel. Figure out how many people you are serving and find a turkey that will serve those people. Remember to find yourself an untreated bird and for goodness sakes be sure you remove the innards from the body cavity of the bird before you flop it into the brine. Now, this brining recipe is designed for a 12-15 pound turkey. If that is too big of a turkey for you have no fear, leftovers are always a good thing. Did you know you can now order a turkey on Amazon? Yes, it’s true. Try it! Thermoworks ThermapenWe swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time. Buy Now For wet brining, you can use kosher salt and table salt interchangeably. We like to use kosher salt for brining in general, but you can use either. We use fresh rosemary and fresh thyme for this smoked turkey brine. If you only have dry herbs, have to fear, you can use those instead! This isn’t the type of recipe where dry or fresh herbs make a huge difference. Another fun herb ingredient is a bay leaf! Throw a few bay leaves in the brine for something extra! Garlic and onion give this turkey brine a little bit of flavor. We used fresh garlic and white onion but you can use pre-minced garlic or a different color onion. Peppercorns add a bit of peppery flavor to your bird! Don’t have peppercorns? A fun way to add a bit of a bite to your brine is to add whole cloves! Should I Add Sugar to My Brine? We didn’t add anything sweet to our turkey brine recipe, but feel free to add 1/4 cup of brown sugar to your brine by dissolving it into the water with the salt. You can also add 1/2 cup of apple juice to your brine before you add the bird. Do I have to thaw a Turkey Before I Brine it? We suggest that your turkey is mostly thawed before you add it to the brine. You can have a few frozen parts of the turkey, but you want to turkey to be thawed enough to absorb the brine and remove the innards, etc How Long Do I Brine a Turkey? If you’re going to take the time to wet brine a turkey, brinning the turkey overnight will make it all worth it! try it! Turkey SeasoningDitch the store-bought turkey seasoning and use the most Flavorful Turkey Seasoning made with 9 ingredients you can actually pronounce. This seasoning is made up of garlic powder, brown sugar, kosher salt, and other simple seasonings. get recipe
Calories: 76kcal Carbohydrates: 16gProtein: 5gFat: 1gFiber: 3gSugar: 4g About Linley HansonLinley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! Do you need to brine a turkey before smoking?With a smoked turkey, you don't have to brine the turkey first, which is awesome. That is because, with a smoked turkey, the long slow and low heat actually doesn't dry the bird out too quickly. The low heat draws the moisture into the bird, not evaporate it out.
What is the salt to water ratio for brining a turkey?Create a Salt Solution
The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water.
How long should you brine turkey?Keep the Turkey Cold and Let It Brine for 8 to 18 Hours
Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don't leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
Do brined turkeys smoke faster?A brined turkey will cook much faster than a non-brined turkey. Here are the basic rules of thumb for smoking: Smoking at 225° – 235° at 21-23 minutes per pound. Smoking at 245° to 255° at 19-21 minutes per pound.
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