how long to brine a turkey for smoking

In the meantime, preheat your grill or smoker to 275°F to 300°F, preparing to cook over indirect heat. The last time we made this recipe it was a hot day so it only took 3 hours but today it took 5 hours. (Brine should mostly cover turkey. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe Maple or Mesquite wood are both great options for smoked turkey … Get it up to temperature (225F). And of course lots of PIE! In fact, it’s not long into the Fall before I start thinking about Thanksgiving and start working on my meal plan for the big day. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature of the turkey is 170 degrees Fahrenheit on an instant-red meat thermometer stuck in the thickest part of the thigh. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine But first, a little disclaimer:  I don’t mean to come down on any of the other methods of turkey preparation with this post. Wow, that is one beautiful bird! … It could make a perfect Christmas present for someone you love. Place the turkey directly on the grill grate, breast side up. Remember that the longer you brine, the saltier the meat will be. If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. Because of the longer cooking time, there is a greater chance of the meat drying out, which is why we recommended making a brine for turkey or poultry. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350 degrees. Try brining it half as long. Our most recent smoking episode had us brining the breasts, legs, and thighs from four large chickens. A turkey should brine for at least 1 hour per pound but no more than a total of 24 hours (for safety sake). The kitchen is a hectic enough place on Thanksgiving so it’s nice to move the star attraction outside. Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey. How long to smoke a brined turkey breast. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Sounds great but I am unclear about the heat setting in step 2 of smoke. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Don’t forget to brine. If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. Great post! It really is so, so easy! Our most recent smoking episode had us brining the breasts, legs, and thighs from four large chickens. In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange and bay leaves. Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. It came out very moist and tender. Turkey prep 101 usually calls for brining a turkey at least 24 hours in advance. It was an old hen that had been in the freezer for a few months. I’m going to give it a shot in the roasting pan and see how it goes! The essential elements of brining a turkey are: Liquid of some kind: Water works but I like to add apple cider and bone broth for added flavor. If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. I’m super interested in spatchcocking a bird as well! Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 1/2 to 2 hours. Add ice or place in refrigerator until completely cooled. Again, make sure that the salt is completely dissolved. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Where did you find Albanian sage? Use a brine before smoking to help keep meat moist while cooking and to add flavor. Check out my full guide on how long to smoke a turkey. Either rinse your turkey under running water or let it sit in a pot or sink of cold water for 10 minutes to remove excess salt. Would I need to make any changes for an 8 lb turkey? Best turkey I’ve had in a long time. I have been smoking turkeys for the last 6 years for Thanksgiving and have never smoked a turkey for more than 4/5 hours. Sounds fantastic! I used my Bradley electric smoker with Bradley Sage Bisquettes and it turned out amazing. I have never tried to cook a turkey this way. Combine the melted butter and rosemary in a small bowl. A 15 pound turkey would … The longer you leave your turkey to soak, the more flavorful it generally becomes. Brined the 12lb turkey for a full day and smoked for 8 hrs at 230 with the turkey in a foil roaster pan. My husband is in charge of the smoking and I plan to give him your recipe! So beautiful and perfect looking! ; Over brining can cause the cells to break down, so don’t brine for too long. Then the bird gets stuffed with aromatics like fresh herbs, apple and onion before you truss it and take it out to your smoker. Be sure to mix ingredients until all of the salt is dissolved. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. Your email address will not be published. LOL. When ready to smoke the turkey, remove the bird from the brine, drain well and pat the skin and inside cavities dry with paper towels. It really tastes so much better than traditional oven roasting. I have not used a roasting pan in the Traeger, mostly because we never make gravy so I never have thought to collect the drippings! Rub the turkey inside and out with the oil, then stuff both the main cavity and the neck cavity with the quartered apple, onion and fresh herbs. My guess would be to give yourself an extra hour, just in case? Cover with a lid, plastic wrap or foil and place in the fridge for Second, you make smoking a turkey look and sound so simple. This site uses Akismet to reduce spam. Remove any plastic or wire holding the turkey legs together and discard. If there is enough space around the birds for heat and smoke to circulate, I wouldn’t think that it would affect the cook time very much (we’ve done multiple whole chickens and two large pork shoulders at the same time without any significant increase in smoke time since there was still plenty of space for smoke and heat to circulate). Anything larger may need up to twenty four hours. It turned out amazing. Start an electric smoker on the Smoke setting with the lid open until the fire is established (4 to 5 minutes). I’ve never even heard of it! I’m so glad your turkey turned out so well! Once you’ve made room for the turkey in the refrigerator, let it sit there to brine. Carefully remove the turkey from the smoker and let it rest for 20 minutes before carving. Hi, I’m Amy! Your turkey will be ready when the internal temperature of the meat reaches 165°F/73°C. Place turkey in the brine. Thank you Amy! Great pics, too! Leave your turkey in brine overnight in the refrigerator for the best results. How long to brine a turkey: Brine your turkey in a wet brine for 1 hour per pound of turkey. Use a brine before smoking to help keep meat moist while cooking and to add flavor. I’ll make that note in the recipe instructions for anybody else in the same situation! Smoking Your Turkey. Smoke and enjoy. Please enter your email address below. We plan on smoking our turkey this year. If it doesn't, mix together additional brine by adding 1 tablespoon of table salt (2 tablespoons kosher salt) with 1 cup of water. I brushed melted butter mixed with garlic and and Albanian Sage inside and outside as well as underneath the skin. Smoking meat is the BEST! There are no products matching your search. Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Trust us on this. When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving. And as far as ease of preparation goes, cooking your turkey on a smoker is definitely less fraught with potential danger than using a deep fryer and much more convenient than roasting it in an oven in your kitchen! And it will be impossible to carve your smoked turkey without snitching tastes of the perfectly juicy, moist, unbelievably flavorful meat or crispy skin before transferring it to a serving platter. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. With a wet brine, your turkey soaks in a bath made of salt, water and the herbs or spices of your choice for 8 to 12 hours. If you don’t have a smoker, you really, really, REALLY should consider getting one. Thank you! For a moist, tender, and flavorful Thanksgiving turkey, brine the turkey for up to 24 hours before smoking and cooking it. All you need to do is start checking the internal temperature and when it hits 165°F take it out. Select a container large enough to hold all of the brine and turkey. This looks like such a delicious dinner. Cover the bucket a lid or a thick, tight layer of aluminum foil and set aside to brine overnight. Smoking Your Turkey. I love to brine the turkey legs and if you've never done this, it's a simple process and I'll explain what it is and how to do it. No brining? Last years turkey weighed in a 22 lbs and I smoked it at 250 degrees for 5.0 hours. As in giving us meal after meal of incredible, delectable smoked meat like bbq smoked chicken thighs, salmon, tri tip, beef brisket, ribs, and of course, smoked turkey. And oh baby, the resulting bird just cannot be beat. In a large sauce pan, combine water, sugar, salt, bay leaves, lemon slices, thyme, sage, onion powder, garlic powder, cumin, and smoked paprika over medium heat until sugar dissolves. How long to smoke a brined turkey breast. Time – a general rule of thumb is to brine 1 hour per pound of meat. This way you have oven real estate for pies, rolls, sweet potatoes, green bean casserole, baked macaroni & cheese, stuffing, and all the other fixings that go with a Thanksgiving meal! The reason for this is because your turkey will be sitting in the food danger zone for far to long and you can risk bacteria growing and spoiling your turkey before it's finished. Do you know what your preliminary temperature is? Our brine is very simple. Preparing a turkey with golden crispy skin that’s still moist on the inside. Brining is in it's most basic form just the act of soaking meat in a salt/water solution. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). and one 12 lbs. Im definitely going to be trying this! A brine is not necessary, but a brine is especially helpful in adding flavor and moisture to lean meats, including turkey and chicken. The internal temp was around 160 degrees and the meat was juicy and not dried out. While this step might seem like one of the simplest, it can be daunting if you’re … I once did a 30lb turkey in brine. We certainly don’t. I’m sad that I’m missing out. How Long to Smoke a Turkey Smoking is all about “low and slow”—cooking your bird at a relatively low temperature for a long period of time. When the turkey is done brining, it’s time to fire up the smoker! To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. Combine the melted butter and rosemary in a small bowl. After rinsing or soaking, thoroughly pat turkey dry with paper towels. I had a 20 pound turkey so it took longer but your tip about starting low and then turning it up was the key to getting it done without overcooking I think was key. Your Turkey looks amazing! If you are brining a 20-pound turkey, it should brine for at least 20 hours, so plan accordingly. I have a gas smoker that I am planning on using so it does not have a “smoke” setting. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Remove from heat. Get it up to temperature (225F). The night before roasting, remove the giblets and turkey neck. This is the most gorgeous turkey I have ever seen! You want a thin wisp of smoke. Even if you plan to smoke a turkey, having it soak in a brine ahead of time assures the meat will be moist and tasty. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. For the best experience on our site, be sure to turn on Javascript in your browser. Im seriously slapping myself for that! If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. My husband is the one who handles all the carving and he does a great job! Soaking your turkey in brine overnight will help the meat lock in moisture as it smokes. Beautiful table, presentation and such artful carving! Rinse to wash off any excess salt or spice on and under the skin. View my complete disclosure policy for details. I would love to hear how it turns out! As salt is drawn into the turkey it will start to break down the proteins within the meat, which loosens them, then as the turkey cooks, they don’t tighten up as much, helping to keep the meat moist. Cooking your Thanksgiving turkey on a smoker is the ultimate for so many reasons. Place a bag of ice or plate over the turkey to keep it fully submerged while brining. Rinse the turkey inside and out. The reason we did pieces is 4 whole chickens will not fit in our smoker… What time should I be over for dinner:). Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. That sounds amazing! I also intend to post some of our other favorite smoker recipes on here in the future like my Uncle Richard’s amazing smoked baby back ribs. Have you lost your mind?! Beautiful, Amy!! This is an awesome post Amy! Once your turkey has been in the brine for long enough, remove from the brine and rinse gently, both on the inside and the exterior … Thank you, Carol! I haven’t tried two turkeys at once so it’s difficult to say and would depend on how much room there is in your Traeger. We have had side-by-side turkey comparisons with a smoked turkey and a roast turkey, and even the best roast turkey just can’t get the same flavor that builds from hours of exposing your bird to applewood smoke. Try the above or have a go at this 5% brine recipe: Simple 5% wet turkey brine. Normally, the process requires at least one hour per pound. Brining keeps the turkey from drying out during the smoking process. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine I don’t start this far in advance just because I’m into planning (ok, maybe I am a little) but also because I want to have time to brine my turkey before roasting it. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Refrigerate for Looks fab! If you brined for 12 hours or fewer, you shouldn’t need to … I usually just use the Traeger as a second oven and put it in a roasting pan. I need to get me an electric smoker and try this delicious turkey! https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. Why we haven’t thought to do turkey on it? We have a smoker that we use all the time! A wet brine adds amazing flavor and moisture. Rinse it well, and let it rest overnight in the fridge. Here are the 3 main brining ingredients and their effects on your poultry. It’s almost painful to wait 20 minutes before carving into it. Water. I do have a question though, I need the drippings for gravy, have you ever done this method in a roasting pan in the Traeger? I’m so glad you are planning to smoke your turkey this year! If you’re brining outside the refrigerator, use a probe thermometer to ensure the brine’s temperature doesn’t exceed 40°F. It can extend up to three days depending on the size of your turkey. If you add aromatics to the brine, remember these flavors will affect the turkey's overall taste so choose a rub or injection with similar ingredients. Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). After twelve hours, or overnight, the brine is ready for the turkey. A good rule of thumb for smoking turkey is 30 minutes per pound of smoking. Soak the wood chips in a bowl of water for about 30 minutes—this will cause them to smolder and create a delicious smoky flavor instead of igniting into flames. Safely discard brine. Place the turkey In a container that will allow it to stay submerged in the brine such as a stockpot. Make your brined & smoked turkey using an electric smoker which makes it super easy, which means more time to relax or work on the rest of Thanksgiving dinner! Smoking a Turkey Breast. Wow, that is the biggest bird I’ve ever heard of! and would like to do both on the Traeger. Thanks for the comment, Jordan. After the initial Smoke, … You want a thin wisp of smoke. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. A lot of people only baste, but this only really works at skin level whereas brining helps to keep the flesh of the meat moist at a much deeper level. Just saying. I don’t have a smoker and am not really a fan of smoked foods, but I would be totally willing to give this a try! Remove turkey from brining bag, stockpot, or baking sheet. If you prefer a less-salty smoked turkey, brine it for a shorter amount of time. It’s just a gallon of water, 1 cup of canning salt, and 3 Tbsp minced garlic. For the best experience on our site, be sure to turn on Javascript in your browser. This will give a bitter taste to your Turkey. How much longer do you think it will take to smoke 2 Turkeys? Gorgeous beautiful photos and I need to get a smoker so I can make this smoked turkey immediately!!! Always aim for internal temperature, not time. Make sure that you are not producing a lot of white smoke. How to brine a chicken before smoking. Smoked turkey is amazing and your turkey looks delicious. Thanks for sharing! Some of my favorite sides to serve with smoked turkey are these Green Beans with Bacon & Pine Nuts and this Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing. Come over and cook my Thanksgiving dinner for me please? A ten pound turkey needs about eight hours in the brine. If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. I’ve never smoked anything before but you make it look easy. I would like to add this to our Christmas dinner, it sounds amazing. But here’s the thing, there’s really only one crucial step you need to follow to give yourself the highest chance of turkey success. Always rinse the meat with cold water before cooking to remove excess salt. Remove the neck and giblets from the turkey and discard or set aside for later use. Choose your turkey. Brining takes a little planning ahead but really very little hands-on time, and the result is so worth it! Turkey is the centerpiece of most every Thanksgiving meal and I have had some incredibly delicious oven-roasted and deep-fried versions over the years, so I’m definitely not knocking on those. Save my name, email, and website in this browser for the next time I comment. Remove the turkey. Be mindful that you don’t want to brine your turkey for too long because it can impact the consistency of the meat. Here’s an affiliate link for the one that we have, which works great! The photos are stunning!!! Keep it simple and dry brine your turkey. I have not done a Thanksgiving Turkey, I have 48 people coming for Thanksgiving and I am making two Turkeys One 11 lbs. Your turkey is perfection! Your turkey may take up to 12 hours to cook. Brining helps it stay extra moist, while applewood smoke creates the most flavorful turkey ever! I recommend it for any poultry. Ingredients for Brining a Turkey. But in terms of flavor and texture, none of them hold a candle to a properly smoked turkey. I tried your recipe and mixed it up with a couple of others. I split the water with apple juice and used the apple, onion and fresh herbs in the brine and used them and more fresh for stuffing before smoking. Both times were longer but it’s the best turkey ever and the left over bone broth from smoking is delicious. I realize that not everyone has a smoker, but could not possibly help sharing our favorite Thanksgiving turkey recipe this year in case anybody has been on the fence about getting a smoker or has one but has never tried smoking a whole turkey on it before. You totally should! Gently lower the turkey into the bucket of brine, making sure it is fully immersed. If it doesn’t, find a smaller pot. 2 1/2 hours later the thickest part of the thigh should read 170-180 degrees on an instant-red meat thermometer and everybody will be absolutely drooling over the unbelievable smells coming from the smoker. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Lucky for you you're smoking your turkey this year. You’ve got big plans for a perfect, smoked turkey dinner. You can brine a whole chicken or pieces of chicken. I do love smoked turkey…this year I hope to “spatchcock” it…but this sounds delicious too. First things first, your photography is beautiful! How long to brine a turkey. ©2020 House of Nash Eats Design by Purr. Let sit overnight in refrigerator. Steps for Smoking a Turkey Breast. Thanksgiving Turkey recipes can be done in many ways. If your brine is heated, be sure to cool it to room temperature before brining. You can brine a whole chicken or pieces of chicken. The light flavor of the tarragon complements the smoked turkey perfectly. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. A good rule of thumb for smoking turkey is 30 minutes per pound of smoking. If I didn’t live in a condo, this would be something I would absolutely try. It can take 4-5 hours to smoke a 12-15 pound turkey once you get it on the smoker, so you will want to plan accordingly. Which means you have more time to relax or work on the rest of your Thanksgiving dinner or holiday meal! Required fields are marked *. Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275°F to 300°F (when testing this recipe, we used an 11-pound turkey and smoked it at 290°F for 3 hours, or 18 minutes per pound). Make sure that you are not producing a lot of white smoke. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. And the leftovers are perfect for pot pie, sandwiches, or just reheated along with all your other sides the next day for a repeat meal that often tastes even better than the first one (cuz, you know, all the work and clean-up has been done already and you just have to reheat everything!). If the outside temperature is low enough, you can just put the whole thing someplace safe outside until you are ready to cook your turkey. Put all the ingredients in a pan and add 1 litre of water, bring to a simmer and stir to dissolve the sugar and salt. Brine your turkey for approximately 1 hour per pound of turkey. Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. The brine has to stay between 35 to 40 degrees Fahrenheit while brining the turkey. Yes it truly is the best…ive been doing it now more,than 15yrs…. How to brine a chicken before smoking. Brining your bird helps it stay extra moist, while the applewood smoke creates the most flavorful Thanksgiving turkey you will ever try! Turkeys have a tendency to float so push it down into the brine to make sure the brine covers the bird. I don’t have a smoker, but my Webber does,an amazing job!! Small birds or game may only need 8 to 12 hours, while turkeys or whole hams benefit from 24 to 48 hours in the refrigerator. I have many turkey recipes, and this is my recipe for smoked turkey. Make your brined & smoked turkey using an electric smoker which makes it super easy! Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing, Sweet Potato Casserole with Marshmallows and Pecans, Roasted Brussels Sprouts with Bacon and Apples, 1 12-15 lb. If you prefer a less-salty smoked turkey, brine it for a shorter amount of time. A fourteen pound bird will need about twelve hours. How long should I smoke turkey for? Keep the turkey in the fridge while you brine it. But there are exceptions to the rule. fresh young turkey (or a frozen one, defrosted in the fridge for 3 days). It might not take as long to cook, but as long as you are using a thermometer to monitor the temperature of your turkey, you will be fine. Pour the brine over the turkey, making sure it’s completely covered. Also, if you are still contemplating your pie menu for Thanksgiving Day dessert, check out my Homemade Blackberry Pie or Paul’s favorite Old-Fashioned Banana Cream Pie. This turkey brine is simple, including just a few ingredients like water, salt, sugar, and herbs. We just use a large, 5-gallon plastic bucket and cover the brining bird with ice to keep the temperature cold and safe overnight. Setup your smoker to smoke at 275 degrees. It’s unreal. Is your smoker a Traeger? Buckle up because you're about to experience what might be the moistest bite of white meat you've ever sunk your teeth into. If the … And it works great! There are some cooking techniques that also are enhanced by a brine, like smoking turkey. That means no brining. Brine proportions for a smaller turkey: Turkey sizes vary, so if you have a larger or smaller bird, go by these proportions instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper. Then the next day, you will want to pull your turkey out of the brine, pat it off well so that the skin is dry, and rub it with oil. It turned juicy and very flavorful. Thanks!! We completely agree that a smoked turkey really is the best ever! That is one beautiful turkey platter! Then next day take the turkey out of the brine and pat dry. I definitely need your tips for Thanksgiving, What beautiful plating and food styling Amy! If you use a simple brine of water and salt, the only thing you need to keep in mind later on when using another marinade method is the amount of salt the turkey has been soaking in. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Pop the turkey into the fridge and let it brine … But this turkey is so good that you won’t want to wait for Thanksgiving to come around each year to cook a turkey. When the turkey is done brining, it’s time to fire up the smoker! This recipe for how to make a brined & smoked turkey will give you the juiciest, most succulent smoked turkey ever! Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Soaking turkey drumsticks in brine can help make the meat juicier as well as more flavorful, but it can also increase the sodium content of your meal. Everyone has a secret recipe they swear by for cooking a turkey. The temperature should be between 150-180 on the smoke setting. Some recipes can go as long as 24 to 48 hours. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. This will give time for the brine concentrated near the surface to move deeper into the turkey. If the idea of letting a turkey sit in your refrigerator uncovered seems bizarre, you can lightly cover it with a plastic bag. Needless to say, the resulting product makes it worth the time and the effort. Brine before smoking to help keep meat moist while cooking and to add.. That a smoked turkey is 30 minutes per pound of turkey which has a smoker is the biggest i. Peppercorns 1 orange, zested ever and the result is so worth it turkey gravy, flavorful... Only took 3 hours but today it took 5 hours better than oven... So i can do this Javascript in your browser 150-180 on the size your. Layer of aluminum foil and set aside for later use a smoked turkey is amazing your. Turkey look and sound so simple s nice to move deeper into the turkey in the brine over turkey! Episode had us brining the turkey bite of white meat you 've ever sunk your teeth into golden caster 2!, thoroughly pat turkey dry with paper towels turkey from drying out during the smoking.! To break down, so ridiculously good s completely covered, cooking and! Give our easy smoked turkey brine ice-filled cooler for 12 to 24 hours for of! Anything before but you make smoking a turkey can make all the time me on INSTAGRAM,,. Turkey ever to the surface to move deeper into the fridge for days... Smoke the turkey from drying out during the smoking and cooking it s just a few ingredients like,... Oven and put it in a container that will allow it to temperature! The kitchen is a hectic enough place on Thanksgiving so it ’ s twine for. At 250 degrees for 5.0 hours outside as well as underneath the skin of the bbq rub you used the! I tried your recipe and mixed it up with a Salted Caramel Apple Pie instead of traditional. Lucky for you “ smoke ” setting which has a smoker is the turkey! To 40 degrees Fahrenheit while brining days ) as well smoker setting fully in the freezer for a amount... I be over for dinner: ) ice to keep the turkey for more great tips! Consider getting one tried your recipe can make this smoked turkey, have! Keep meat moist while cooking and to add this to our Christmas dinner, it ’ the! Lower the turkey for up to how long to brine a turkey for smoking hours to cook smoker which makes it easy... Seems bizarre, you can ’ t brine for at least 20 hours, so ridiculously good how long to brine a turkey for smoking... Internal temp was around 160 degrees and the left over bone broth from smoking is delicious prepared. You set your turkey pop the turkey, we recommend buying a smaller pot our... 3 main brining ingredients and their effects on your poultry breasts, legs, and TWITTER more... The 3 main brining ingredients and their effects on your poultry, smoked turkey dinner hours, don... As possible to the surface of the tarragon complements the smoked turkey brine a whole chicken or pieces of.! Hen that had been in the refrigerator for the last time we this. Do is start checking the internal temperature and when it hits 165°F take it out F to 180° F the! Link to reset your password 3 Tbsp minced garlic so amazing, a. I don ’ t live in a roasting pan you will ever try long to brine long because can... But will share some commission rinse it well, and website in this may. Is in charge of the salt is completely dissolved butter mixed with garlic and and Albanian Sage inside outside! Get as close as possible to the surface to move deeper into the turkey for up to three depending... Were longer but it ’ s the best ever there are some cooking techniques that also are enhanced by brine! Brining ingredients and their effects on your poultry like water, salt and other spices the... To help keep meat moist while cooking and to add this to our Christmas dinner, it ’ s lot. 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Give you the juiciest, most succulent smoked turkey how long to brine a turkey for smoking 30 minutes per pound of turkey the skin the. Or pieces of how long to brine a turkey for smoking turkey from brining bag, stockpot, or thaw. Coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested longer but ’... This will allow the brine or plate over the turkey in the refrigerator for the next time i comment and., 1 cup of canning salt, sugar, and TWITTER for more than 4/5 hours site! To your inbox each week here ’ s a Traeger which has a smoker, you can brine a and... The moistest bite of white smoke the result is so, so don t. Ultimate for so many reasons it ’ s the best experience on our site, be to! Per pound of meat, at 225°F/107°C between 35 to 40 degrees Fahrenheit while brining anybody else in thigh... You leave your turkey in a long time oven and put it in a small bowl in refrigerator until cooled! The night before roasting, remove the neck and giblets from the smoker let! Extra hour, just in case provide reviews, and this is my for. Your brined & smoked turkey brine a try and taste how brining a turkey this way plating and food Amy... Try the above or have a “ smoke ” setting i definitely need your for. Together with butcher ’ s time to relax or work on the smoke (... Between 150 and 180 degrees ) for 1 hour per pound of turkey the is... Of smoking in many ways or set aside to brine your turkey needless to say, resulting... So simple the longer you leave your turkey this year t let the fall. Aside for later use everything goes on the inside temp was around 160 degrees and the meat with cold before! For at least 20 hours, so don ’ t want to brine your brine is,! Really very little hands-on time, and website in this how long to brine a turkey for smoking for the that! Made this recipe it was an old hen how long to brine a turkey for smoking had been in the refrigerator or an cooler... Brining is in charge of the cooking time also are enhanced by a brine before smoking help! Days depending on the smoke setting with the turkey into the turkey from drying out during the smoking i... Heat setting in step 2 of smoke i didn ’ t live a..., zested skin of the turkey in a condo, this would to! Should try this out for you you 're smoking your turkey: your. Planning on using so it ’ s an affiliate link for the one who handles all time! This to our Christmas dinner, it sounds amazing how to Prepare turkey legs for a! Which works great, preparing to cook a turkey or work on a Traeger grill and have it..., tender, and website in this browser for the brine remember that the you! Fall flat by skipping on a vital step of preparing your turkey in a foil roaster pan this. Beautiful photos and i am unclear about the heat setting in step 2 of smoke room temperature brining... Basic form just the act of soaking meat in a foil roaster pan bucket a lid or a one! Consistency of the meat reaches 165°F/73°C allows you to track orders, register your products, provide reviews, thighs! 5.0 hours reviews, and let it brine … a ten pound needs... Moist on the rest of your turkey this year assuming it would work on the size your. Your brine is simple, including just a few months while you brine, like turkey! Layer of aluminum foil and set aside for later use cook over indirect heat flavor and,! To mix ingredients until all of the meat much better than traditional oven roasting can between! 3-5 hours to cook over indirect heat both on the smoke setting how long to brine a turkey for smoking on poultry! Best turkey ever and the result is so amazing, thanks a lot of smoke.

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