Smoked Turkey Brine
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
12 hrs 15 mins
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Servings
1 turkey
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Calories
464 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey Brine
Description
The brine is prepared by simmering water with sugar, salt, garlic cloves, bay leaves, black peppercorns, and fresh citrus peels from orange and lemon to extract bright, aromatic oils without bitterness. Fresh rosemary and thyme sprigs add herbal notes. Once the sugar and salt dissolve fully, the brine is cooled with additional cold water before submerging the turkey.
The turkey is placed breast side down to maximize cure absorption and kept fully submerged, sometimes weighted down if needed. The recommended brining time is about one hour per pound of bird, with a maximum of 18-24 hours to avoid changing the meat's texture or making it too salty. This brine is intended primarily for smoking smaller turkeys around 15 pounds to maintain moistness throughout the smoking process.
This method offers a practical way to add moisture and gentle flavor enhancement to the turkey's flesh before the smoking step. It is important not to over-brine to preserve meat quality and flavor balance.
Ingredients
- 1 quart water
- ½ cup kosher salt
- ½ cup brown sugar
- 4 large garlic peeled, cloves
- 3-4 bay leaf
- 1 Tablespoon black peppercorns
- 1 orange peel , from 1 large orange
- 1 lemon peel , from 1 lemon
- 2 prigs thyme fresh
- 2 prigs rosemary fresh
- turkey
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
- Use a smaller turkey, ideally 15 pounds or less, for smoking to avoid dryness during long cooking times.
- Avoid brining for longer than 18 to 24 hours, as this can lead to a spongy texture and overly salty meat.
- Choose an un-brined turkey if possible, since pre-brined birds absorb less flavor from additional brining.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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