A smoked turkey is already packed with flavor, but brining it first takes things to a whole new level. This smoked turkey brine locks in moisture and infuses the bird with deep, savory flavor from the inside out. It’s simple to make, and it makes a big difference in the final result.
You should brine your turkey if you want juicy meat with great texture. Smoking can dry out poultry, especially over long cook times, but this brine acts like insurance. It keeps the turkey moist while adding just the right amount of seasoning.
Helpful Tips
- Use kosher salt: It’s less salty by volume than table salt and dissolves more evenly in the brine.
- Let it cool completely: Always chill the brine before adding the turkey. You don’t want to start cooking it early.
- Give it enough time: Brine the turkey for at least 12 hours, but 24 hours is best for maximum flavor and moisture.
Why You’ll Love This Smoked Turkey Brine Recipe
- Complex Flavors: This brine infuses every bite with a harmonious blend of savory, sweet, and aromatic flavors, elevating your turkey beyond the traditional roast.
- Foolproof Moisture: Say goodbye to dry turkey horror stories; this brine locks in moisture, ensuring a juicy, tender bird that will win over your guests.
- Customizable: The recipe is a perfect foundation that you can tweak with your favorite ingredients to create a personalized taste profile.
- Grill Master’s Dream: Designed for smoking, this brine complements the natural smokiness for a standout turkey that will be the talk of the table.
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Smoked Turkey Brine
This smoked turkey brine is the secret to a juicy, flavorful bird that stands out on your Thanksgiving table.
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Servings: 10 servings
Calories: 390kcal
Ingredients
- 2 quarts water divided
- 1 1/2 cups salt (not iodized)
- 1 lemon quartered
- 4-5 sprigs fresh thyme and rosemary
- 1 cup brown sugar
- 3 cloves garlic smashed
- 2 tablespoons whole black peppercorns
- 1 whole turkey 8-18 pounds
- 2 tablespoons olive oil
- 2 tablespoons dry rub
Instructions
- In a pot over medium heat, combine a quarter of the water with the salt, lemon, thyme, rosemary, brown sugar, garlic and black peppercorns. Simmer until the salt has fully dissolved, about 5 minutes. Remove from heat and cool.
- Once completely cooled, combine the brine with the remaining water in a large enough container to hold the water and turkey (that will fit in your refrigerator).
- Submerge the turkey in the brine. Refrigerate for 12-20 hours (not longer than this!).
- Remove the turkey from the brine and pat dry with a paper towel. Set the turkey on a tray that can be placed in the refrigerator and allow it to dry for another 4-12 hours. (This step can be skipped, but this is how you get the skin really crispy).
- Coat the turkey with the olive oil and sprinkle on the dry rub.
- When ready to smoke, set the smoker temperature to 250˚F, stock with wood pellets or chips (we like to use apple or cherry wood) and preheat for 15 minutes with the lid closed.
- Insert the probe into the thickest part of a turkey thigh. Place the roasting pan on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F. It will take about 30 minutes per pound, depends on the size of your turkey.
Notes
You can place the turkey directly on the grates if you don’t care to catch the drippings in a roasting pan.
The nutrition calculations do not include the brine, which is discarded.
Do not leave the turkey in the brine for longer than 20 hours.
If you cannot fully submerge the turkey, be sure to rotate it in the brine every 5-8 hours to ensure all parts get equally brined.
You can use this homemade all-purpose dry rub or this dry rub for chicken.
The nutrition calculations do not include the brine, which is discarded.
Do not leave the turkey in the brine for longer than 20 hours.
If you cannot fully submerge the turkey, be sure to rotate it in the brine every 5-8 hours to ensure all parts get equally brined.
You can use this homemade all-purpose dry rub or this dry rub for chicken.
Nutrition
Calories: 390kcal | Carbohydrates: 1g | Protein: 56g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 298mg | Potassium: 582mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 3mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.