Brining a turkey is the secret to nailing Thanksgiving dinner. Whether youre smoking it low and slow or roasting it to crispy, golden perfection, a good Traeger turkey brine locks in moisture while adding flavor to every bite of the meat. If you’ve ever wondered how to brine a turkey for smoking, it’s simpler than you think but delivers big results. This one step sets your bird up for maximum flavor, no matter which cooking method you choose. Read this expert guide before Turkey Day to learn all the secrets of successfully smoking a turkey.
Brining a turkey before smoking it is a technique used by many cooks, but is it really necessary? In this article, we’ll take an in-depth look at the pros and cons of brining a turkey before putting it in the smoker.
What is Brining?
Brining is the process of soaking meat or poultry in a saltwater solution (known as a brine) before cooking The brine is typically made by mixing water, salt, and sometimes sugar, spices, or herbs
When meat is soaked in the brine, the salt allows moisture to get pulled into the meat through a process called osmosis. The salt also breaks down some of the muscle proteins, tenderizing the meat. The added moisture and tenderizing effect results in a juicier and more flavorful end product after cooking.
Brining poultry like turkey has become a popular technique, especially when smoking or roasting the bird. Advocates claim it helps keep the lean breast meat from drying out.
The Potential Benefits of Brining Turkey Before Smoking
There are a few reasons why brining a turkey before smoking can be beneficial:
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Improved moisture retention – Brining allows the turkey to absorb extra moisture, which can help it stay juicier when exposed to prolonged cooking times and heat during smoking. This can help prevent the breast meat from drying out.
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More tender meat – The salt in the brine helps break down muscle proteins, resulting in a more tender texture throughout the turkey.
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Enhanced flavor – Not only does brining improve moisture, but the salt and any added flavors (like herbs and spices) can penetrate deep into the meat for a more seasoned end result.
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Faster cooking – The salt also denatures the proteins, allowing them to coagulate faster during cooking. This can decrease overall cooking time.
Why You May Not Need to Brine Before Smoking
However, brining isn’t universally recommended, especially for smoked turkey. Here are some of the downsides:
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Long brining times – To effectively brine a whole turkey requires submerging it for 12-24 hours or more. This takes advanced planning and fridge space.
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Soggy skin – While the meat may end up moister, all that moisture absorption can make the skin soft and soggy. This can negatively impact achieving crispy skin from smoking.
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Diluted flavor – The extra moisture can actually dilute the turkey’s natural flavors. Smoking alone can sufficiently season and impart moisture when done correctly.
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Too salty – It’s easy to over-brine poultry, resulting in an overly salty final product. This may be unpleasant for those who prefer less sodium.
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Texture changes– The salt andextended moisture exposure can degrade the turkey meat’s texture, making it mushier or stringy.
So for smoked turkey, brining may not offer enough advantages to justify the time and potential downsides. Proper smoking technique can sufficiently lock in moisture and flavor without brining.
Other Options to Enhance Flavor and Moisture
If you want to amplify flavor and moisture but don’t want to commit to brining, here are some alternatives to consider:
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Dry brining – Rubbing the turkey with salt and letting it rest overnight also tenderizes and seasons. No messy brine required.
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Injecting – Injecting the breast meat with broth, melted butter, or marinades targets moisture directly to the meat that needs it most.
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Stuffing aromatics – Stuffing the cavity with onion, apple, herbs, citrus, or other flavorful items imparts flavor during smoking.
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Spice rub – Coating the turkey with spices, herbs, mustard, or oil before smoking gives a flavor boost without brining.
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Mopping – Basting the turkey with a flavorful mop sauce as it smokes keeps the surface moist and tasty.
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Low and slow smoking – Maintaining a low temperature (225-250°F) and smoking for a longer time retains moisture.
Frequently Asked Questions About Brining Turkey Before Smoking
Here are answers to some common questions about brining turkey before smoking:
How long should you brine a turkey for smoking?
12-24 hours is recommended, though you can brine for up to 48 hours for maximum moisture infusion. Much longer than that risks over-brining.
Does brining poultry help when smoking?
It can, but proper seasoning and smoking technique may make brining unnecessary. Consider alternatives like dry brining or injecting.
Can you over-brine a turkey?
Yes, brining for too long (over 24 hours) can make the turkey too salty and degrade the texture. Stick to 12-24 hours.
Should you rinse a brined turkey before smoking?
Yes, it’s important to rinse and pat dry a brined turkey to remove excess salt from the surface before smoking.
Can you brine a pre-injected smoked turkey?
You can, but the injecting alone likely provides enough moisture and flavor enhancement without needing to brine as well.
Does brining allow you to smoke turkey faster?
It can slightly decrease cooking time, but it’s better to smoke low and slow regardless for best moisture retention.
What’s the best brine recipe for smoking turkey?
Basic water, salt, brown sugar, and aromatics like onion, garlic, peppercorns, bay leaves, citrus, and herbs work well.
Is it necessary to brine a turkey if I’m smoking it?
No, it’s not strictly necessary. Proper seasoning and smoking methods can ensure a moist and flavorful turkey even without brining.
Conclusion
While brining a turkey before smoking does offer some benefits like added moisture and tenderness, it may not be worth the time and drawbacks for many cooks. Paying attention to thoroughly seasoning, injecting, stuffing, and smoking the bird low and slow can still result in an incredibly juicy and flavorful smoked turkey without brining. However, if you don’t mind the extra time and want to try brining, a 12-24 hour saltwater soak can provide a slight edge. Just be careful not to over-brine. Experiment to see if you think brining makes enough of a difference to be worth including in your smoked turkey process.
What is turkey brining?
Turkey brining is the process of soaking a turkey in a solution of salt, water, and often other flavor-enhancing ingredients like herbs, spices, and sweeteners. This helps to season the turkey, make it more flavorful, and keep it moist during cooking. Especially when youre making smoked turkey.
How to Brine a Turkey For Smoking
When creating a Traeger turkey brine—whether for turkey, chicken, or a rack of ribs—there are a few key steps.
Before you even start, however, be sure you have procured a turkey that has not already been treated. For example, a kosher turkey has already been salted so brining it would result in it being too salty. You can also find pre-brined turkeys at the market, which have been injected with a brine. To determine if the turkey has been brined or salted, check the label and make sure there are no additional ingredients.
1. Plan ahead: For the best results, you will want to start the process a couple of days before you plan to cook your turkey (you can refer to this Thanksgiving Turkey Cook Time and Guide). If youre curious about how long to brine a turkey, plan for about 12 hours (though 24 is better). Then, once you remove it from the brine, you want to let it air dry for the crispiest skin, so plan for at least another 12 hours of drying or, better, another 24 hours. The general rule of thumb for brining is about 1 hour per pound of turkey, with 24 hours the maximum you should brine any bird. No matter how you flavor your brine, its critical that the brine temperature is below 40 degrees Fahrenheit when you add the turkey, and throughout the entire brining process, so make sure to clear some room in your fridge.
2. Find a container: Brining is not difficult to do and is mostly hands-off. The hardest part may be finding a pot large enough to hold your turkey in its brine and making space in your refrigerator for it. No room for that? You can double bag two unscented garbage bags, put the turkey in there, and then transfer the turkey in the bag to a large cooler. Pour in the cold brine to cover the turkey and tightly close each bag separately. Then keep the turkey cold and submerged by piling bags of ice over and around the closed bags. If using this method, be aware that you will likely need to add additional ice to keep the turkey at a safe, cold temperature (below 40°F).
3. Make the Brine: For a brine to be successful the solution needs to be super salty. Since salt crystals vary in size, the actual volume amount can vary, but most recipes suggest a ratio of 1 cup of salt per gallon of water. (At the very least, use ½ cup per.) Any salt will work here but keep in mind that not all salts are created equal. Table salt is a small crystal, whereas sea salt or kosher salt is coarser. Due to smaller crystals, 1 cup of table salt weighs more than 1 cup of kosher salt which means that your brine will be more concentrated if you use table vs. kosher. The different salts wont create much of a difference in the flavor profile but could change the salinity of your brine.
Most brines also contain sugar – brown or white. While sugar does not affect the texture of the meat, it does add flavor and promotes browning of the skin. Lastly, an easy way to add flavor to a brine is to add other liquids to it. Apple cider, stock, wine, beer, and booze are all great options. Never replace all the water in a recipe with these liquids; rather, think of them as an accent or additional flavoring. Adding very salty or acidic liquids such as vinegar, wine, or soy sauce can affect the flavor profile and saltiness of the finished product, so keep those additions to a minimum.
You can also add aromatics to your brine to subtly flavor your turkey. Garlic, onion, and fresh herbs are always good choices. Apples can add a slight sweetness while lemon and orange peel can add a bit of tang.
(For an easy brine that’s also delicious consider the Traeger Orange Brine and Turkey Rub Kit.)
4. Bring your brine to a boil, then let it cool completely: To allow the ingredients to completely mix and for the salt and sugar to dissolve, the brine must be brought to a boil. As important as the boil is letting the liquid cool. If the brine is warm when you submerge your bird, it will bring the temperature of the raw turkey into the bacterial danger zone. To cool your brine quickly, you can dissolve the salt and sugar in a smaller amount of water and then add cold water to it.
5. Submerge and brine the turkey: Once the brine is completely cool, add your turkey and keep it in the fridge for at least 12 hours and up to 24 hours. The general rule of thumb for brining is at least 1 hour per pound of turkey. If you need help figuring out how big of a turkey you should buy, read our guide.
6. Pat dry and let dry out: While the turkey brine helps moisten the meat, the skin needs to be nice and dry to get that crispy finish.
When you remove the bird from the brine, drain the cavity well, then pat the turkey dry.
If you have the time, transfer the turkey to a rack on a rimmed baking sheet and let it air dry uncovered in the refrigerator for at least a few hours and up to 24 hours. The skin will air out while retaining the birds internal moisture.
7. Smoke or Roast your Turkey: Once the turkey is sufficiently dry, it’s ready for roasting or smoking on your Traeger. You can add more flavor at this point, too, with, say a spice rub or flavored butter stuffed under the turkey’s skin. Whether you smoke it low and slow or roast it over high heat, your turkey will turn out beautifully.
