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5.0 from 405 votes

Smoked Turkey Brine

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

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

Ingredients

  • 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 prigs fresh thyme
  • 2 prigs fresh Rosemary
  • Turkey*

Instructions

    Cup of Yum
  1. Fill a pot with 1 quart of water. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns.
  2. 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.
  3. Let the mixture simmer over medium heat until the sugar and salt have completely dissolved.
  4. 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.
  5. 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.
  6. Cover the container and refrigerate for 1 hour per pound of turkey (or a maximum of 18-24 hours*) prior to cooking.
  7. 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.
  8. 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

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

% 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.