Brined Smoked Turkey Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Additional Time
1 d
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Total Time
1 d 4 hrs 20 mins
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Servings
12
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Calories
334 kcal
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Course
Main Course, Dinner
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Cuisine
American
Brined Smoked Turkey Recipe
Description
The recipe begins by dissolving salt and sugar in a portion of apple cider heated to boiling, then transferring this mixture to a large container with remaining cider, water, and aromatics including onions, peppercorns, garlic cloves, bay leaves, and fresh thyme. The cleaned and trussed turkey is submerged completely in the brine and refrigerated for one to two days to absorb flavors and moisture. After brining, the turkey is rinsed thoroughly and patted dry before smoking at 275°F for approximately 4 to 4½ hours, until the thigh meat reaches 160°-165°F and the breast button pops out, indicating doneness.
The smoking process imparts a distinct flavor and tender texture while the extended brining enhances juiciness. The turkey can be rested wrapped in foil before carving. If a smoker is unavailable, the recipe suggests oven roasting at 350°F for 10-13 minutes per pound. Optionally, additional herbs or spices like black peppercorns, rosemary, sage, and citrus peels can be added to the brine to customize flavor.
Reheating instructions include warming sliced meat gently in chicken stock or gravy covered in the oven or microwave. The turkey keeps in the refrigerator up to five days or can be frozen for three months, with thawing recommended in the refrigerator before reheating. Ice may be added to the brine if not cold enough, and delicate tips like foiling the darkening leg bones help ensure even cooking and presentation.
Ingredients
- 1 gallon apple cider
- 1 gallon water
- 1 ¼ cups salt
- 1 cup sugar
- 2 onion peeled, roughly chopped, medium size
- 15 peppercorns
- 12-14 garlic cloves
- 4 bay leaf
- 1 thyme sprigs bunch, fresh
- 1 14-16 pound turkey giblets and neck removed, trussed
Instructions
- Add 4 cups of the cider with all the salt and sugar to a medium-size pot and bring to a boil and cook until the salt and sugar are completely dissolved. Whisk occasionally.
- Transfer the mixture to a large 5-gallon container along with the remaining amount of cider, water, onions, peppercorns, garlic, bay leaves, and thyme, and whisk to combine.
- Add in the trussed turkey and ensure it is completely submerged.
- Place in the refrigerator for 24 hours or up to 48 hours.
- Remove the turkey and rinse very well with cold water on all sides.
- Transfer the turkey to a roasting pan and pat it dry using paper towels.
- Preheat the smoker to 275°.
- Add the turkey to the smoker and cook for 4 hours to 4 ½ hours. The thigh meat should read 160° to 165° when it is finished, or the button in the breast should have popped out.
- Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving
Notes
- Reheat sliced turkey in a saucepan with chicken or turkey stock or gravy, covered, in an oven at 350°F for 12-15 minutes or warm in the microwave.
- Store the cooked turkey covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw thoroughly in the refrigerator before reheating.
- Ensure the turkey is completely submerged in the brine; add plates or bowls if needed to weigh it down.
- Add 1 tablespoon of whole black peppercorns to the brine for extra flavor if desired.
- If a smoker is not available, roast the turkey in the oven at 350°F for 10-13 minutes per pound.
- Additional brine ingredients can include fresh rosemary, sage, orange peel, lemon peel, or brown sugar to customize flavor.
- If the brine isn’t cold enough after mixing, add 2 cups of ice to chill it before adding the turkey.
- Wrap the ends of leg bones or wing tips in foil if they begin to darken too quickly during smoking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 1668mg | 70% |
| Potassium | 519mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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