Smoked turkey brine will add moisture, tenderness, and amazing fall flavors of apples, fresh herbs, and spices to your turkey! This turkey brine recipe is so amazing, it will likely become a regular for all your holiday gatherings.
Smoking a turkey is a delicious way to prepare the bird for a holiday feast or anytime you want amazing smoked flavor. Brining the turkey before smoking helps ensure it stays juicy and packs an extra punch of flavor. Making your own brine at home allows you to customize it exactly to your taste. Read on for everything you need to know about making a homemade turkey brine for smoking, along with tips for smoking the turkey to perfection.
Why Brine Your Turkey Before Smoking
Soaking the turkey in a saltwater brine solution before smoking provides some major benefits
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Enhances moisture – The salt in the brine helps the turkey retain more moisture as it cooks, keeping it incredibly juicy.
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Boosts flavor – The brine allows seasonings to deeply penetrate the meat, taking the flavor to the next level.
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Tenderizes – Brining helps break down muscle fibers, resulting in a more tender and smooth texture.
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Enables even cooking – Brining ensures the turkey cooks evenly from end to end, with no dry spots.
Homemade Turkey Brine Ingredients
Making brine at home lets you control the ingredients to match your preferences. Here are the basics you’ll need:
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Water – The liquid base. Use enough to fully submerge the turkey.
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Salt – Necessary for brining. Kosher or sea salt is best. Use 1 cup per gallon of water.
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Sugar – Helps counterbalance saltiness. Brown sugar adds nice flavor. Use 1/2 to 1 cup per gallon.
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Aromatics – Spices, herbs, citrus, garlic, etc to infuse flavor. Get creative here!
How to Make Homemade Turkey Brine
Brining a turkey is simple. Follow these easy steps:
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Make the brine – Heat water, salt, sugar, and aromatics until salt & sugar dissolve. Cool completely.
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Submerge turkey – Place turkey in container and cover with brine. All areas should be immersed.
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Refrigerate – Cover and chill 1-2 days. Longer = more flavor. Turn occasionally.
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Remove & rinse – Take out turkey and rinse well. Pat extremely dry.
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Smoke – Follow your preferred smoking method. Delicious!
Pro Tip: Injecting the turkey with a flavorful liquid before brining helps the brine penetrate even deeper.
Delicious Homemade Smoked Turkey Brine Recipes
Experiment with different brines to find your favorite. Here are some amazing options:
Apple Cider Brine
This classic fall brine pairs perfectly with smoking.
- 1 gallon apple cider
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon peppercorns
- 1 tablespoon allspice berries
- 5 cloves garlic, smashed
- 3 bay leaves
- 2 cinnamon sticks
- 1 teaspoon dried thyme
Citrus Herb Brine
The bright citrus flavors are fantastic with smoking.
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 orange, sliced
- 1 lemon, sliced
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 10 smashed garlic cloves
Bourbon Brine
For lovers of bourbon!
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 cup bourbon
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 1 bay leaf
- 2 tablespoons chopped fresh sage
Turkey Smoking Tips for Best Results
Once brined, smoking the turkey properly ensures moist, tender meat infused with wood smoke flavor. Follow these top tips:
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Low and slow – Use low heat, 225-250°F. Slow cooking is key.
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Flavorful wood – Opt for wood like hickory, apple, cherry. Avoid mesquite.
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Rotate – Rotate turkey periodically for even exposure to smoke.
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Use a pan – Place turkey on a rack in a pan to catch drippings.
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Cook to temp – Cook to 165°F in breast and 175°F in thighs. Juices should run clear.
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Rest – Let rest 20-30 minutes before carving for juicier meat.
Get Creative with Your Brine
Homemade brines open up lots of possibilities to create your ideal smoked turkey flavor. Consider using ingredients like:
- Spices: chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder
- Citrus: orange, lemon, lime
- Liquids: wine, beer, cider, fruit juice
- Herbs: rosemary, thyme, sage, parsley, cilantro
- Sweeteners: molasses, maple syrup, honey
- Savory: soy sauce, Worcestershire sauce, hot sauce
The options are endless for crafting a brine that perfect matches the flavors you want.
Frequently Asked Questions
How long should you brine a turkey?
For ideal flavor and moisture, brine a turkey 24-48 hours.
What size container do you need?
Use a container big enough to fully submerge the turkey with room to spare. Coolers work great.
Can you over-brine a turkey?
Yes. Too much time in the brine over-seasons the turkey. Stick to 24-48 hours max.
Do you rinse a brined turkey?
Yes, always rinse thoroughly after brining to remove excess salt. Pat extremely dry.
Can you inject AND brine a turkey?
Absolutely! Injecting first helps the brine penetrate deeply for maximum effect.
What recipe is best for brining before smoking?
It comes down to preference! Try different brines to find your favorite smoky flavor.
Make Homemade Turkey Brine for Smoked Turkey Perfection
With the right homemade brine and proper smoking method, you can achieve the juiciest, most flavorful and tender smoked turkey ever. Brining is easy and allows you to add the exact spices, herbs, and aromatics to complement the wood smoke. Get creative with your brine ingredients to match your desired taste. Smoked turkey is fantastic for holiday meals or anytime you’re craving finger-licking barbecue flavor.
How to Brine a Turkey
Let’s get this process started! Even though Thanksgiving can be stressful, this process doesn’t have to be. Plan a bit ahead, and you’ll be all set for the big day.
- Make the brine. Combine water, apple juice, salt, spices, and herbs in a large pot on the stovetop. Bring the contents to a boil.
- Chill completely. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature. Allow to fully chill before adding a turkey. You don’t want to add the warm liquid to a raw turkey!
- Brine the turkey. Place the turkey in the solution and place everything in the fridge. You can brine in a large stockpot, in a big zip-top bag, or in a small cooler, just be sure the turkey stays submerged and that the brine temperature remains below 40 degrees F.
- Pat dry and smoke. Once your turkey is brined, pat it dry well with a paper towel to remove excess brine. You can rinse your bird, but take caution! Rinsing can help remove some salinity from the bird, but it comes at the risk of spreading bacteria. Your best options are to either pat dry with a paper towel after removing the bird from your brine, or gently submerge the turkey in a deep bucket or something full of cold, clean water.
This turkey should be sufficiently seasoned and not really require anything else in terms of a rub, but I do recommend coating lightly in oil or melted butter to help crisp the skin. If you do want to use a rub, try my Smoked Turkey Rub! It’s a great combo of BBQ and herbaceous flavors that really enhance the flavor of the turkey without being overpowering.
Best Turkey for Brining
Important note! For this recipe, I recommend using an unbrined turkey (for obvious reasons!). If you are set on brining your own turkey, make sure you purchase a turkey that has not been pre-brined.
Most people don’t realize that the grocery store turkeys they are buying are pre-brined. You will see on the label things like “injected with a ___% saline solution” or “self-basting,” and both of those terms mean your turkey has been injected or brined before it was ever sold to you.
The people selling turkeys love to do this because they can charge more money per pound for what is essentially just saltwater. If you have a pre-brined turkey, I would recommend skipping this smoked turkey brine and going straight to either slow smoking or spatchcocking and grilling at a higher temperature.
There are several ways to brine a turkey. The most popular are either using a dry brine or a wet brine prior to cooking.
- Dry brine. Some folks prefer a dry brine of just a ratio of salt and sugar on the exterior of the bird. Dry brining cuts out the extra moisture with added water and relies on the moisture of the meat itself.
- Wet brine. I prefer using a wet brine for my smoked turkey, where the salt mixture is suspended in liquid and the turkey is left to marinate in the chilled brine before cooking. In a wet brine, you have the opportunity to infuse more flavor, like spices, herbs, and other flavorful liquids into your meat. That’s exactly what we’re going to do in this smoked turkey brine recipe. It’s all about adding tons of flavor before putting that bird in the smoke. Wet brining is a process that can take a day to get right, so be sure to plan ahead so you get the correct amount of time.
During the brining process, the salt actually changes the cellular structure within the bird and helps retain a lot of moisture while cooking. This process will also slightly change the texture of the meat. I love the tender texture I get with a brined bird, but some people think it is too soft and like a little extra chew from an unbrined bird.
That’s the joy of recipes, you kind of get the opportunity to test things out, see what you like, and adapt them for your own tastes.