Smoked Turkey Brine Recipe
I am perfectly fine with consuming turkey on Thanksgiving, provided it is prepared in this manner.
Frequently, I advocate for stepping outside of tradition and opting for a grand prime rib roast or beef tenderloin, essentially anything but turkey. However, if you are preparing this dish, I will grant you an exception because it is truly delectable.
In all seriousness, this is the only acceptable method for preparing and enjoying turkey if you are serving a bird during the holiday season. A few years back, I decided to assist my mother-in-law by preparing this dish. After I made this recipe, my father-in-law requested a show of hands to see who believed I should make it annually.
Indeed, everyone raised their hands, haha.
Why Should You Brine a Turkey?
The primary purpose of brining is to enhance flavor and juiciness. The acid in the brine tenderizes the meat, while the salt, sugar, and herbs infuse it with exceptional flavor. In my opinion, this is the only way to do it.
How to Prepare the Brine
Creating this brine is quite simple; all you need is a large stockpot or a thoroughly cleaned paint bucket. The choice is yours! The brine I have been using for the past few years is apple cider.
It is a straightforward solution that delivers a remarkable impact. While the smoked aspect is enjoyable, it would not be nearly as good without the brine I prepared.
The ingredients required for this are:
- Apple Cider
- Water
- Salt
- Sugar
- Peppercorns
- Bay Leaves
- Fresh Thyme Sprigs
- Onion
- Garlic Cloves
The instructions are as follows:
Begin by bringing the water, cider, sugar, and salt to a boil to ensure that all ingredients are dissolved and well combined, then allow it to cool.
Once the brine has cooled, add the peppercorns, bay leaves, thyme, onions, and garlic.
Yes, this recipe is straightforward to prepare, but it will necessitate some advance preparation a few days prior to when you intend to cook and serve it.
How to Brine It
1. After chilling the brine and incorporating the other ingredients, carefully add your trussed turkey, ensuring that the giblets have been removed, and fully submerge it. If desired, you may include some ice to maintain a low temperature, and I recommend placing a few plates on top to keep the turkey submerged.
2. Position it in the refrigerator; you may need to clear some space as the pot or bucket is quite large.
smoked turkey recipe with trussed legs next to fruit
3. Allow it to brine for 24 hours. I believe this duration is sufficient to enhance the flavor significantly, although you can extend it to 36 to 48 hours if preferred, but I find that unnecessary.
Rinsing Off Turkey
One of the crucial steps in this recipe is to rinse the turkey thoroughly after brining. Remove it from the brine and wash it thoroughly in your sink, ensuring all sides, including the cavity, are cleaned.
It is essential to ensure it is seasoned rather than overly salty, so take the time to perform this step. Next, pat it dry and allow it to rest for 45 minutes at room temperature before smoking. The cooking process may take longer if you place a very cold bird into your smoker, which can also lower the smoker’s temperature.
How Many Minutes Per Pound Does It Take to Smoke
A brined turkey will cook significantly faster than a non-brined one. Here are the general guidelines for smoking:
Smoking at 225° – 235° takes approximately 21-23 minutes per pound.
Smoking at 245° to 255° takes about 19-21 minutes per pound.
Smoking at 265° to 275° takes around 17-19 minutes per pound.
This timing may vary slightly based on the size of your bird and your ability to maintain the smoker’s temperature.
Smoking a Brined Turkey
It is now time to smoke the turkey. Since my in-laws prefer milder smoky flavors, I opt for a light smoke, and due to the brining, it cooks a bit faster than it would otherwise.
Ensure that your smoker reaches 275° before placing the turkey inside. I do not mind if you are using a big green egg or another type of smoker; just make sure it is adequately heated.
For the digital smoker, set the temperature to 275°.
This recipe necessitates a total cooking time of 4 hours. If I were to smoke this turkey thoroughly, it would take approximately 4 hours for a 14-pound bird; however, since I only lightly smoke it, I keep it in the smoker for just 2 hours.
A smoked turkey that has been brined, resting on a cutting board adorned with herbs.
Next, transfer the turkey to the oven and continue cooking it at 275° for an additional 90 to 120 minutes, or until the internal temperature of the thighs reaches 165°.
Afterward, be sure to cover the turkey with foil and allow it to rest for 30 minutes before slicing and serving. This resting period enables the juices to redistribute within the turkey, ensuring that the meat surpasses the 165° internal temperature threshold.
Can I Brine If It’s Pre-Brined?
You can certainly brine a turkey that has already been pre-brined, but I strongly advise against it. The result will be excessively salty, and the protein may break down excessively due to the acid permeating the meat.
However, I can assure you of one thing: if you are a turkey enthusiast, this recipe is perfect for you!
Recipe Chef Notes + Tips
How to Reheat: To reheat, simply place the turkey in a saucepan with a small amount of chicken or turkey stock, or gravy, cover it with foil, and heat it in the oven at 350° for 12-15 minutes or until warmed through. Alternatively, you can heat it in the microwave until warm.
How to Store: The turkey can be stored in the refrigerator, covered in plastic, for up to 5 days. Additionally, it can be frozen, covered, for up to 3 months. Be sure to thaw it in the refrigerator for a full day prior to reheating.
How to Reheat: Add the desired quantity of turkey to a saucepan along with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warmed. You may also heat the turkey in the microwave on a plate until warm.
You might need to place plates or bowls on top of the turkey in the brine to ensure it is fully submerged.
You are welcome to include whole black peppercorns in the brine as well.
In the absence of a smoker, you can opt to cook it in the oven at a temperature of 350° for 10-13 minutes per pound.
Additional ingredients that can be incorporated into the brine consist of fresh rosemary, sage, orange peel, lemon peel, or brown sugar.
Once the brine is placed in the 5-gallon container and thoroughly whisked, if it is still not sufficiently cold, you may add 2 cups of ice.
Should the bones at the ends of the legs or the tips of the wings start to darken too rapidly, cover them with a small piece of foil.
A prepared turkey accompanied by clementines and a carving knife.
Other Holiday Recipes
Notes
Chef Notes:
How to Reheat: To reheat, simply place the dish in a saucepan with a small amount of chicken or turkey stock, or gravy. Cover it with foil and heat it in the oven at 350° for 12-15 minutes or until it is warm. Alternatively, you can heat it in the microwave until it reaches the desired temperature.
How to Store: The dish can be stored in the refrigerator, covered with plastic, for up to 5 days. Additionally, it can be frozen, covered, for up to 3 months. Be sure to thaw it in the refrigerator for a full day prior to reheating.
How to Reheat: Place the desired amount of turkey in a saucepan with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until it is warm. The turkey can also be heated in the microwave on a plate until warm.
You may need to add plates or bowls to the turkey in the brine to ensure it is fully submerged.
Feel free to include 1 tablespoon of whole black peppercorns in the brine as well.
If you do not have a smoker and can only cook in the oven, you may do so at 350° for 10-13 minutes per pound.
Other ingredients that can be added to the brine include fresh rosemary, sage, orange peel, lemon peel, or brown sugar.
After whisking the brine in the 5-gallon container, if it is still not very cold, you may add 2 cups of ice.
If the bones at the ends of the legs or the tips of the wings begin to darken too quickly, wrap them in a small piece of foil.
Ingredients:
* 1 gallon water
* 1 cup salt (1 1/2 cups Kosher or coarse salt)
* 1/2 cup sugar
* 6 fresh tarragon leaves or 1/4 cup dried tarragon
* 1 teaspoon black pepper
Preparation:
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker. Enjoy!
