Smoked Turkey Brine
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 mins
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Additional Time
45 mins
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Total Time
58 mins
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Servings
24
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Calories
42 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey Brine
Description
This brine recipe combines apple juice, cold water, kosher salt, brown sugar, smashed garlic cloves, black peppercorns, and thin slices of orange and lemon, enhanced with sprigs of rosemary, sage, and parsley, and dried bay leaves. The ingredients are heated gently until salt and sugar dissolve, then cooled to room temperature before submerging the whole turkey.
The turkey is soaked fully in the brine for 18 to 24 hours in the refrigerator. This process helps the meat retain moisture and absorb subtle herbal and citrus flavors, resulting in juicier, more flavorful smoked turkey.
After brining, the turkey should be rinsed and patted dry before proceeding with the smoking process. This brine is intended for turkeys around 12-14 pounds, with additional water added if needed to cover larger birds completely.
Using kosher salt is important as substituting other salts may affect salinity levels. The brine supports moisture retention without overpowering the natural turkey flavor, making it a foundation for delicious smoked turkey recipes.
Ingredients
- 2 cups apple juice
- 2 gallons water cold
- 1 1/2 cups kosher salt
- 1 cup brown sugar
- 8 cloves garlic smashed
- 2 tablespoons black peppercorns
- 2 orange thinly sliced
- 2 lemon thinly sliced, plural
- 5 prigs rosemary
- 3 prigs sage
- 5 prigs parsley
- 3 dried bay leaf
Instructions
- Place all the ingredients in a large pot over medium heat. Bring the pot to a simmer.
- Cook for 2-3 minutes or until the salt and sugar have dissolved in the liquid, stirring occasionally.
- Turn off the heat. Let the brine mixture cool to room temperature.
- Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.
- When you're ready to smoke your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.
- Proceed with your normal turkey smoking, or I've listed my recipe for the best smoked turkey below in the notes.
Notes
- Use only kosher salt in the brine to ensure correct salinity; do not substitute with other types of salt.
- This brine is formulated for a 12-14 pound turkey; add extra water if your turkey is larger to ensure full submersion.
- After brining, rinse the turkey thoroughly with cool water and pat dry before smoking.
- Pair this brine with a smoked turkey recipe to achieve optimal flavor and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 11g | 4% |
| Sodium | 661mg | 28% |
| Potassium | 62mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 20mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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