Smoked Turkey Brine

Name: Smoked Turkey Brine
Prep time: 5 min
Cook time: 10 min
Total time: 12 h 15 min
Yield: 1 turkey
Ingredients: 1 quart water; ½ cup kosher salt; ½ cup brown sugar; 4 large garlic cloves; 3-4 bay leaves; 1 Tablespoon black peppercorns; 1 orange peel; 1 lemon peel; 2 sprigs fresh thyme; 2 sprigs fresh Rosemary; Turkey*

User Reviews

5.0

405 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 hrs 15 mins
Servings
1 turkey
Calories
464 kcal
Course
Main Course
Cuisine
American

Smoked Turkey Brine

Camden Walton

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This simple Smoked Turkey Brine infuse spices, herbs, and citrus flavors into the turkey meat to ensure it stays moist and tender while cooking.

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Ingredients

Servings

1 quart water
½ cup kosher salt
½ cup brown sugar
4 large garlic cloves , peeled
3-4 bay leaves
1 Tablespoon black peppercorns
1 orange peel , from 1 large orange
1 lemon peel , from 1 lemon
2 sprigs fresh thyme
2 sprigs fresh Rosemary
Turkey*

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Instructions

Fill a pot with 1 quart of water. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns.
Add the orange and lemon peel, being careful not to include too much of the pith (the white, bitter flesh below the outer peel). Finally, add the sprigs of rosemary and thyme.
Let the mixture simmer over medium heat until the sugar and salt have completely dissolved.
Once dissolved, pour the brine into a larger container (one large enough to hold the turkey, but small enough to fit in your refrigerator) that contains 1-2 quarts of very cold water. Pour the brine into the container with the cold water to cool down the brine.
Place the turkey in the container with the brine, breast side down, making sure that the entire bird is submerged. If necessary, place a heavy plate or pot lid on top of the bird to keep it submerged.
Cover the container and refrigerate for 1 hour per pound of turkey (or a maximum of 18-24 hours*) prior to cooking.
If you're not ready to cook the turkey after the brining time is up, remove it from the brine, pat dry well, cover and refrigerate until ready to cook.
Now you can smoke the turkey or cook it in the oven.

Notes

Turkey: For smoking a turkey, choose a smaller bird--ideally 15lbs or less--so it doesn't dry out while smoking for too long. An un-brined turkey is also preferred. (Many store-bought turkeys are already injected with a brine to keep the meat moist.) It's not a problem if the turkey is already brined, but a pre-brined turkey won't absorb as much of the brine flavor as an un-brined turkey will.
Brining time: Don't brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor.

Nutrition Information

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Calories 464kcal (23%) Carbohydrates 119g (40%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 56669mg (2361%) Potassium 327mg (9%) Fiber 3g (12%) Sugar 107g (214%) Vitamin A 150IU (3%) Vitamin C 7mg (8%) Calcium 221mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 1turkey

Amount Per Serving

Calories 464 kcal

% Daily Value*

Calories	464kcal	23%
Carbohydrates	119g	40%
Protein	2g	4%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	56669mg	2361%
Potassium	327mg	7%
Fiber	3g	12%
Sugar	107g	214%
Vitamin A	150IU	3%
Vitamin C	7mg	8%
Calcium	221mg	22%
Iron	3mg	17%