Should You Brine a Turkey Before Smoking?

I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But just like many things in life, I was overcomplicating it and not realizing it’s the exact same procedure for other roasted chicken recipes I’ve made, like this Peruvian-inspired pollo asado, and herb roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.

Before I walk through the steps on how to smoke a turkey, I want to address 2 main things that have been critical to my success in roasting poultry – olive oil mayonnaise and dry brining.

When Thanksgiving rolls around, smoking a turkey is a showstopping way to prepare the holiday bird The slow, low-heat smoking method infuses the meat with rich smoke flavor as it gently cooks But should you take the extra step of brining the turkey first for the juiciest possible results? Or will brining ruin the natural turkey flavor you worked hard to achieve?

There are pros and cons to brining before smoking a turkey. Here’s a complete look at the practice to help you decide if it’s right for your feast.

Why Brine a Turkey?

Brining involves submerging raw meat in a saltwater solution for hours before cooking. Typically turkeys are brined overnight or longer. Here’s why the process became popular

It helps the turkey retain moisture. The salt allows the meat to hold on to more of its natural juices during cooking, preventing it from drying out. This is especially key with lean turkey breast meat.
It seasons the meat throughout. The salt deeply penetrates and flavors the turkey. Any added flavors like garlic, citrus, or spices also infuse into the meat.
It tenderizes the meat. The salt helps break down muscle fibers so the turkey turns out more tender and juicy.
It enhances crispy skin. Soaking in brine tightens the skin so it gets deliciously crispy in the smoker.

Potential Drawbacks of Brining Poultry

However, brining does come with some potential cons, including:

Added sodium. A brined bird absorbs a lot of salt, substantially increasing its sodium content. For those watching their salt intake, this can be unhealthy.
Altered flavor. The strong salty taste overpowers the subtle natural turkey flavor. It makes the meat taste more like salty ham.
Long process. Wet brining requires over 12 hours of waiting for the turkey to soak. Plus time to prep the brine.
Moisture issues. Too much moisture from brining can prevent the skin from crisping up nicely in the smoker.

Should You Brine Before Smoking Turkey?

When it comes to smoking turkey, most experts and experienced pitmasters recommend brining before cooking. Here’s why:

Insurance against drying out. Smoking uses low, indirect heat over many hours. Brining provides a moisture cushion.
Enhanced flavor absorption. Wet brining helps the smoke flavor permeate deep into the turkey meat.
More tender meat. Slow smoking can still yield slightly tough meat. Brining keeps it fall-apart tender.
Skin benefits. Brined skin ultimately crisps up better than unbrined.
Greater forgiveness. Brining provides leeway if you happen to over- or under-smoke the bird.
Delicious results. Brined smoked turkey is hard to beat in terms of juicy, seasoned flavor.

How to Brine a Turkey for Smoking

If you opt to brine, follow these tips:

Use a salt and sugar blend. Table salt works, but kosher salt blends with some brown sugar or honey provide balanced flavor.
Include aromatics. Onion, garlic, citrus, peppercorns, and fresh herbs infuse the meat with flavor.
Submerge the turkey. Use a stockpot, cooler, or clean bucket big enough to cover the turkey completely.
Chill it. Keep the brine and turkey as close to 40°F as possible while brining.
Rinse well. Thoroughly rinse the brined turkey to remove excess salt before smoking.
Let it rest. Air dry the rinsed turkey in the fridge overnight to allow the skin to dry out.

Alternatives to Wet Brining

If traditional wet brining doesn’t appeal to you, these options also work:

Dry brine instead. Rubbing the turkey with salt, sugar, and spices tenderizes it without excess moisture.
Use a brine injection. Injecting the turkey breast and thighs with a brine solution avoids soaking the whole bird.
Opt for a rub. Spice rubs help add flavor and promote moisture without affecting sodium.
Brine just part of the bird. Consider brining just the breast meat if you’re worried about excessive salt.
Brine for less time. If wet brining, reduce the soaking time to 6-12 hours instead of overnight.

Take the Plunge Into Brined Smoked Turkey

While brining requires some advanced planning, the rewards of a juicy, deeply seasoned smoked turkey make the effort well worth it. Just be sure to factor in plenty of time to brine, rinse, rest, and air dry the bird before lighting up the smoker. Your patience will pay off in supremely succulent Thanksgiving feasting.

should you brine turkey before smoking

Rich in Healthy Fats

Since olive oil is the primary ingredient in olive oil mayonnaise, you can reap the health benefits. The monounsaturated fatty acid in olive oil can aid in the absorption of fat-soluble vitamins and antioxidants.

(Note: this is NOT to say one should consume large amounts of olive oil mayonnaise; nor am I saying you will get a significant amount of heart healthy fat just by consuming. I’m only saying that consuming foods that are more heart-healthy, you reduce the likelihood of heart related diseases.)

Moist Interior and Crispy Exterior

Using olive oil mayonnaise bastes the turkey which enhances the flavor (especially when you mix with spices) and keeps it moist on the inside. And while the turkey is naturally basting with the mayonnaise, the mayonnaise helps the skin to get crispy because of its high smoke point.

Using olive oil mayonnaise is suitable for various turkey cooking methods, including roasting and rotisserie. The high smoke point makes it perfect to toss on the grill for smoking for long periods of time.

How to Make a Basic Brine

FAQ

Is it necessary to brine a turkey before smoking it?

Submerging the turkey in this salty solution for at least a day ensures it will cook up tender and juicy. How does this work? The salt solution will travel into the turkey, bringing additional moisture (and with it, additional flavor) deep into the meat.

Is it better to dry brine or wet brine a turkey for smoking?

The major benefit of dry brining poultry is you can obtain crispy skin. This is especially beneficial when smoking which can often lead to a more rubbery skin. Dry brining also imparts a deep flavor into the turkey without the mess of a wet brine.

Should you brine before smoking?

As your meat continues to cook inside the smoker, its flavorful juices will evaporate. The end result is dry, less-flavorful meat. For juicy and delicious smoked meat, you should use brine. Even if you soak it for one or two hours, that’s still more than enough time for your meat to absorb the saltwater.

Is it better to brine a turkey or not?

Both the bird soaked in brine and the bird soaked in water gained a significant amount of weight prior to roasting, but while the watered bird lost nearly all of that weight as it cooked, the brined bird retained a good deal more. This corresponded to a juicier texture on eating.