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Thanksgiving is a time for
family, gratitude, and mouthwatering feasts—and nothing steals the show like a
perfectly smoked turkey. To achieve that tender, juicy, flavor-packed turkey
that guests will rave about, the secret lies in the brine. This smoked
turkey brine recipe is a game-changer, infusing your bird with a rich
blend of savory, sweet, and aromatic flavors that complement the smoky goodness
of the cooking process. Whether you're a seasoned pitmaster or trying your hand
at smoking a turkey for the first time, this brine ensures your Thanksgiving
centerpiece is anything but ordinary. Get ready to elevate your holiday meal
with this essential recipe!
What flavors are you hoping to
highlight in your brine? I can customize suggestions!
Smoked Turkey Brime
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 sprigs fresh thyme
·
2 sprigs fresh rosemary
·
2 sprigs fresh sage
·
Turkey*
Instructions
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.
Use injectable butter on the breast and legs
9.
Filled with you preference of stuffing.
10.
Now you can smoke the turkey or cook it in
the oven.
11.
Notes
12.
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.
13.
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.
Cooking a Turkey: Time and Temperature
Guide
- In a
Conventional Oven Temperature: Preheat to 325°F
- Temperature: Preheat to 325°F.
recommends the
following times for an unstuffed turkey:
- 8-12 lbs: 2¾ to 3 hours
- 12-14 lbs: 3 to 3¾ hours
- 14-18 lbs: 3¾ to 4¼
hours
- 18-20 lbs: 4¼ to 4½
hours
- 20-24 lbs: 4½ to 5 hours
Stuffed Turkey: Add 30-60 minutes
to the total cook time. Always check that the stuffing reaches 165°F in
the center.
- Doneness Check:
- Breast: 165°F
- Thigh: 170-175°F
In a Pellet Smoker
- Temperature: Set the smoker
to 225°F for a slow smoke or 275°F for faster cooking.
- Cook Time:
- At 225°F: Plan
for about 30 minutes per pound.
- At 275°F: Plan
for about 20-25 minutes per pound.
- Doneness Check:
- Breast: 165°F
- Thigh: 170-175°F
Key Tips for Both Methods
- Use a meat
thermometer to ensure accurate temperatures. Insert it into the
thickest part of the breast or thigh, avoiding the bone.
- Let the turkey
rest for at least 20-30 minutes after cooking to allow juices to
redistribute, resulting in a moist, flavorful bird.
- Temperature: Preheat to 325°F.
- Cook Time:
The USDA
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