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.
As Thanksgiving approaches, home cooks across the country are gearing up to prepare the centerpiece of the holiday meal – a juicy, flavorful turkey. For those looking to infuse their bird with deep, smoky flavor, smoking the turkey is an increasingly popular preparation method. But should you brine the turkey first? This is a point of debate among smoking enthusiasts. Let’s take a closer look at the pros, cons, and alternatives to brining before smoking a turkey.
What is Brining and How Does it Work?
Brining involves soaking meat or poultry in a saltwater solution prior to cooking. The salt interacts with the muscle proteins, causing them to unwind and absorb the surrounding liquid. This accomplishes two things
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The salt dissolves some of the muscle fibers making the meat more tender.
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The absorbed water keeps the meat juicy and prevents drying out during cooking
A basic brine is just water and salt. A ratio of 1 cup salt to 1 gallon of water is sufficient. Many cooks add sugar, herbs, and spices to complement the flavor. The turkey is submerged in the brine, ideally for 12-24 hours. It must be fully refrigerated during this time.
The Potential Benefits of Brining a Smoked Turkey
There are some advantages to brining a turkey before hot smoking it:
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Increased moisture – Smoking uses low, indirect heat over several hours. Brining ensures the lean breast meat stays juicy.
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More tender texture – Salt softens muscle fibers. This can counteract the drying effect of the prolonged smoking time.
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Enhanced flavor – A brine can infuse seasonings and aromatics deep into the meat. The savory saltiness also boosts overall flavor.
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Insurance policy – Brining provides a buffer against overcooking. Even if smoked slightly too long, a brined turkey should still be fairly moist.
So for novice smokers and cooks paranoid about drying out the bird, brining offers some insurance and peace of mind.
Potential Drawbacks of Brining Before Smoking
However, brining does come with some limitations and downsides:
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Time commitment – Allowing 12-24 hours for a fully submerged brine is a lengthy process requiring advance planning.
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No crispy skin – Absorbed moisture from brining leads to soft, soggy skin that won’t get crispy from smoking.
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Diluted flavor – An overly salty brine can mask the natural turkey flavor and interfere with absorbing smoke aroma.
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Space constraints – A large container is needed to fully submerge the bird. Many home cooks don’t have a stockpot or cooler big enough.
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Wet handling – Getting a soaked raw turkey in and out of the brine can be unwieldy, messy, and risky from a food safety perspective.
So for more experienced smokers willing to babysit the grill, brining may be an unnecessary hassle. The cons could outweigh the benefits.
Alternatives to Brining a Smoked Turkey
Rather than a full overnight brine, there are some compromise options to get enhanced moisture and flavor without the drawbacks:
Dry Brining
- Kosher salt, spices, and herbs are rubbed directly on the turkey.
- The seasoning permeates the meat while drawing out moisture.
- Takes only 1-2 hours while still enhancing flavor.
- The skin stays dry for better crisping during smoking.
Wet Brine Injection
- Salt, broth, melted butter, or oil is injected deep into the turkey.
- Targets the white breast meat most prone to drying out.
- Adds moisture while keeping the skin dry.
- Takes just 10-15 minutes compared to a full brine.
Oil Rub Under the Skin
- Sliding oil or butter under the breast skin delivers fat and flavor.
- Keeps breast meat moist and tasty after smoking.
- Allows skin to render and crisp properly during smoking.
At the end of the day, brining a turkey before smoking comes down to personal preference. Cooks wanting foolproof insurance against dry meat may opt for a full brine or injection. Those mindful of crispy skin and natural smoky flavor may skip brining altogether.
For the best of both worlds, a compromise like a dry brine or under-skin oil rub can provide a boost of moisture and flavor without compromising the brining process. As with any cooking project, factors like time, equipment, skill level and taste preferences should guide your decision on whether or not to brine a smoked turkey.
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.)
Lower Saturated Fat Content
Olive oil mayonnaise has a significantly lower saturated fat content. As you may know, consuming a lot of foods high in saturated fats can build (LDL) cholesterol in blood vessels which leads to heart-related issues. Alternatively, olive oil mayonnaise contains heart-healthy monounsaturated fats that support cardiovascular health.
Meat Church : How to Brine and Smoke a Turkey
FAQ
Should you brine a turkey before smoking?
What happens if you don’t brine a turkey?
Is it absolutely necessary to brine turkey?
Can you smoke meat without brine?
Should you brine a Turkey before smoking?
Typically, you would let the turkey sit for around 12 hours prior to smoking. However, some experts advise against brining turkey, arguing that it ruins the bird’s natural flavor. Instead of brining your turkey, you may want to consider injecting it, especially if you’re smoking it.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How do you brine a smoked turkey?
Wet brine. For my smoked turkey, I like to use a wet brine, in which the turkey is marinated in the chilled brine before cooking, with the salt mixture suspended in liquid. You can add extra flavor to your meat in a wet brine by adding herbs, spices, and other flavorful liquids.
Should you brine a Turkey before putting it in the oven?
Additionally, injecting a turkey takes less time. Whereas you have to wait at least half a day while brining a turkey, you can inject the bird right before you throw it in the oven. Consider combining injection with dry brining your turkey for the best of both worlds. When most people think of brining a turkey, they think of a wet brining solution.