Can You Brine a Smoked Turkey? The Ultimate Guide to Preparing a Juicy and Flavorful Bird

Brining is a popular technique used by many cooks to help ensure a moist flavorful turkey. But does brining work if you are planning to smoke your turkey? The short answer is yes – brining can benefit a smoked turkey just as it does a roasted turkey. In this article we’ll look at why brining helps, how to brine a turkey destined for the smoker, and share some delicious brine recipes.

Why Brine a Smoked Turkey?

There are two main benefits to brining before smoking a turkey:

1. It helps the meat retain moisture.

Smoking, like roasting, can lead to drier meat if not done carefully. Brining infuses the turkey with extra moisture, ensuring it stays nice and juicy even after hours in the smoker. The salt in the brine helps the turkey hold on to moisture.

2. It adds flavor.

A brine is similar to a marinade, allowing you to infuse herbs spices sugar, and other aromatics deep into the meat. Brining provides so much more flavor compared to just rubbing the outside of the turkey. A smoked turkey benefits from the extra flavor punch a brine provides.

So if you want your smoked turkey to turn out super moist and packed with flavor, take the extra time to brine before lighting up your smoker.

How Long to Brine a Turkey for Smoking

For a smoked turkey, a 24 hour brine is ideal. This gives enough time for the salt and moisture to fully penetrate deep into the meat. Any less and the brine doesn’t have as much impact. Any longer and the turkey can become overly salty.

For a 12-15 lb turkey, plan for a full 24 hours in the brine before smoking. Make sure you have a container large enough to submerge the turkey fully in the brine. Keep the turkey refrigerated while brining.

Delicious Brine Recipes for Smoked Turkey

Now let’s look at some amazing brine recipes that work beautifully for a smoked turkey:

Simple Brown Sugar and Salt Brine

This straightforward brine uses just brown sugar, salt, and aromatics. The brown sugar adds a nice hint of sweetness and color.

Ingredients:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 gallons water
• 5 cloves garlic, crushed
• 1 tablespoon black peppercorns
• 3 bay leaves
• 1 teaspoon dried thyme

Instructions:

1. Combine all ingredients in a large pot and bring to a boil.
2. Remove from heat and let cool completely before adding turkey.
3. Submerge turkey in brine and refrigerate 24 hours.

Apple Cider Brine

The sweet apple flavor comes through beautifully with this autumnal brine.

Ingredients:

• 4 quarts apple cider
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 onion, chopped
• 6 garlic cloves, crushed
• 2 cinnamon sticks
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves

Instructions:

1. Combine ingredients in a large pot and bring to a boil.
2. Remove from heat and let cool.
3. Submerge turkey and refrigerate 24 hours.

Citrus Brine

Brightness from orange, lemon, and lime make this a refreshing brine.

Ingredients:

• 2 gallons water
• 1 cup kosher salt
• 1/2 cup brown sugar
• Zest and juice from 1 orange
• Zest and juice from 1 lemon
• Zest and juice from 2 limes
• 5 sprigs fresh thyme
• 1 tablespoon black peppercorns

Instructions:

1. Combine all ingredients in a pot and bring to a boil.
2. Remove from heat and let cool completely.
3. Submerge turkey and refrigerate 24 hours.

Spicy Cajun Brine

This brine adds a touch of heat and Cajun flair.

Ingredients:

• 2 gallons water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup hot sauce
• 3 tablespoons Cajun seasoning
• 2 bay leaves
• 1 onion, chopped
• 5 garlic cloves, crushed

Instructions:

1. Combine all ingredients in a pot and bring to a boil.
2. Remove from heat and let cool completely.
3. Submerge turkey and refrigerate 24 hours.

Smoking Your Brined Turkey

Once your turkey has brined, drain off the brine, rinse the turkey, and pat it dry. Let the turkey air dry in the refrigerator for about an hour before smoking.

Fire up your smoker or grill to 300°F using fruit wood like apple, cherry, peach, or even hickory or maple. The brined turkey will take about 15-20 minutes per pound to reach 165°F, so expect about a 4 hour smoke time for a 12 lb turkey with no stuffing.

Use a meat thermometer to monitor the temperature, aiming to pull it off at 160°F, then allowing the temperature to carryover rise to 165°F as it rests. This helps prevent overcooking.

Let the smoked turkey rest at least 15-30 minutes before carving. The brine helps ensure your smoked turkey stays incredibly moist and full of flavor. Dig in and enjoy!

Frequently Asked Questions

Can you over brine a turkey?

It is possible to over brine a turkey if left for longer than 24 hours. This can lead to overly salty meat. Stick to 24 hours or less when brining a turkey.

Should you rinse a brined turkey?

Yes, it’s important to rinse the turkey after brining to remove excess surface salt. Pat it very dry before smoking.

Can I stuff a brined smoked turkey?

It’s not recommended. Smoking an unstuffed turkey allows for even cooking. Cook your stuffing separately.

What about brining a spatchcocked turkey?

Brining works great for spatchcocked smoked turkey too. Brine as normal before spatchcocking and smoking.

In Summary

Brining before smoking imparts moisture, flavor, and juiciness into the turkey. Aim for a 24 hour brine in flavorful brine recipes like the ones above. Rinse, dry, and smoke the bird slowly at 300°F until it reaches the perfect temperature. A brined smoked turkey is sure to be a huge hit at your next meal!