How to Brine a Turkey for Smoking: Step-by-Step Guide

Why You Should Brine Your Thanksgiving Turkey

Brining a turkey involves soaking it in a salty solution, which makes the meat moist, tender, and flavorful. The brine, typically a mix of salt and water, sometimes includes sugar and other flavorings. It ensures the turkey retains moisture during cooking, enhancing both texture and taste.

What is in a Smoked Turkey Brine?

A brine is water saturated with salt. While a dry brine uses just salt and seasoning, a liquid brine can include ingredients like sugar, garlic, herbs, and additional liquids like apple cider or wine to infuse more flavor!

How to Brine a Turkey For Smoking

1. Plan Ahead: Start the process a few days before cooking.
2. Brine Duration: Brine the turkey for at least 12 hours, preferably 24. Then let it air dry for another 12-24 hours.
3. Container and Space: Use a large pot or double-bagged garbage bags in a cooler with ice to keep the turkey below 40°F.
4. Salt Ratio: Use 1 cup of salt per gallon of water. Adjust the salt type accordingly.
5. Add Sugar: Incorporate sugar for flavor and skin browning.
6. Additional Liquids and Flavorings: Add apple cider, stock, or other liquids sparingly. Include vegetables, spices, and herbs like garlic and fresh herbs.
7. Boil and Cool Brine: Dissolve the ingredients by boiling, then cool the brine completely before adding the turkey.
8. Submerge Turkey: Ensure the turkey is fully submerged in the brine and refrigerated.
9. Air Dry: For crispy skin, let the turkey air dry in the refrigerator.
10. Cook as Desired: After drying, season and cook the turkey as preferred, either by roasting or smoking.

Preparation Tips for the Big Day

Ensure you have all ingredients and equipment ready, such as brine kits, rubs, tools, and hardwood pellets for smoking.

FAQ's

• What is turkey brining? Soaking a turkey in a salt solution with herbs and spices to enhance flavor and moisture.
• How long should you brine a turkey? 12-18 hours for small-medium turkeys, 18-24 hours for larger turkeys.
• Why should I brine my turkey? It adds flavor, retains moisture, and results in a tender, succulent turkey.

Smoked Turkey Breast Recipe Ingredients:

• 8 quarts water
• 1 cup plus 1 teaspoon kosher salt
• 1/3 cup brown sugar
• 1/2 cup molasses
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 7 fresh sage leaves
• Ice
• 1 (8-10 lb) turkey breast
• 2 tablespoons unsalted butter
• Traeger Pork & Poultry Rub to taste

Steps:

1. Make the brine by combining water, salt, brown sugar, molasses, garlic salt, onion powder, pepper, and sage leaves. Boil to dissolve, add ice to cool.
2. Submerge the turkey breast in the brine for 24 hours in the refrigerator.
3. Preheat the Traeger grill to 375°F.
4. Remove the turkey, rinse, pat dry, and spread butter evenly over the skin. Season with rub.
5. Insert a probe into the thickest part and smoke for 2-2.5 hours until internal temperature reaches 165°F.
6. Rest the turkey for 15 minutes before slicing and serving.