Try this Traeger Smoked Turkey Recipe if you want to cook your Thanksgiving turkey in a new way this year. It’s tender, smokey, and easy to make! If you only have a small group, try my Traeger smoked turkey breast recipe instead!
It’s amazing how the turkey tastes when you smoke it on a pellet grill slowly at first and then finish it off at a higher temperature. The breast meat is juicy and the skin is crispy.
Do You Have to Brine a Turkey Before Smoking It? The Pros and Cons
As Thanksgiving approaches, many home cooks ponder the age-old question – should I brine my turkey before smoking it? Brining, which involves soaking the turkey in a saltwater solution, seems to be a popular preparation technique. Proponents claim it makes the meat more flavorful, tender and moist. However, brining is not without its detractors. Some argue it ruins the natural turkey flavor and makes the skin soggy. So what’s the verdict – to brine or not to brine before smoking your holiday bird? Let’s take a closer look at the pros and cons.
The Case for Brining
Brining works by osmosis – the salt in the solution seasons the meat and helps it retain moisture. The turkey soaks up some of the brine, plumping up the cells with salty liquid. Here are some of the touted benefits of brining before smoking:
-
More moist, juicy meat The excess moisture reduces drying out, especially in the breast meat which tends to cook faster This can be a big benefit for smoked turkey which takes hours at low heat.
-
Seasoned throughout. The salty brine seasons the meat thoroughly not just the surface. This adds flavor all the way to the bone.
-
More tender texture. Salt helps break down muscle fibers, resulting in a more tender bite.
-
Room for rubs and glazes. With the turkey fully seasoned inside, you can layer on spice rubs, glazes and more on the exterior without over-salting.
-
Forgiving technique. Brining provides some insurance against overcooking, since the meat stays moist. It can help compensate for lack of experience with regulating smoker temperature.
-
Potentially safer. The salt content helps discourage bacteria growth.
So brining clearly has some potential upsides when smoking turkey. It’s easy to see why it’s tempting to many home cooks as a flavor-boosting, moisture-sealing technique. But it’s not universally loved…
Potential Downsides of Brining
Here are some of the potential cons that lead some cooks to avoid brining:
-
Dilutes natural turkey flavor. The salty brine can mask the subtle taste of the meat. This effect is amplified in a smoker where the real star should be the wood smoke interacting with the turkey.
-
Too salty. It’s easy to overdo it on the salt unless you carefully monitor brine strength and soaking time. A turkey soaked too long in an overly-salty brine will basically end up like a giant salty sponge.
-
Alters skin texture. The moist brining solution can saturate the skin, making it flabby and soggy instead of crisp and crackly.
-
Time-consuming process. You need a large container to submerge the turkey, lots of brine solution and 12-24 hours of lead time before smoking. It’s an extra messy step.
-
Dilution concerns. The USDA recommends brining only in the refrigerator to prevent bacterial growth. Ice may be needed to keep the temperature cold enough.
-
Limited to whole birds. Brining isn’t practical if you are smoking just turkey parts like breasts or drums.
So while brining turkey before smoking has its fans, it also has some potential cons to consider. Next we’ll look at some alternatives to brining that can also prep your bird for the smoker.
Brining Alternatives for Smoked Turkey
If you’re unsure about brining but still want to add flavor and moisture to your smoked turkey, here are some other pre-smoking options to consider:
-
Dry brining. Rubbing the turkey with a salt/herb/spice mixture 12-24 hours before smoking draws out moisture while seasoning the skin. The salt penetrates deep while retaining skin crispness.
-
Injecting. Injecting the breast and thighs with a flavorful liquid like chicken broth, melted butter or oil directly targets the most prone-to-dryness areas.
-
Wet rub under the skin. Loosen the skin and rub herb butter or pesto under it to flavor and moisture-proof the meat.
-
Stuff aromatics in the cavity. Stuffing lemons, onions, garlic, herbs or even quartered oranges in the cavity infuses lots of flavor during smoking.
-
Marinate overnight. Soak turkey in tangy lemon juice, buttermilk or wine-based marinade in the fridge before smoking.
-
Skip straight to smoking. For purists who don’t want to adulterate the natural turkey flavor at all, rub with a little oil and smoke right away. The slow smoking will keep it moist.
The bottom line is there are many ways to flavor and prepare your turkey before hitting the smoker. Brining is one option, but it’s not required to end up with a juicy, flavorful smoked turkey. Choose the technique that fits your preferences, timeline and level of Smoking Day commitment.
Brining How-To
If you do decide to brine, here is a quick guide to the process:
What You Need
- Large container big enough to submerge turkey
- 1 cup salt
- 1 cup sugar
- Gallon of water
- Spices and flavorings (optional)
- Ice (optional)
Brine Ratios – For 1 gallon water use:
- 1 cup salt
- 1 cup sugar
Steps
- Combine water, salt, sugar in pot. Add any extra seasonings like peppercorn, herbs, citrus zest, spices, etc.
- Heat to dissolve salt and sugar. Allow to fully cool.
- Place turkey in container breast side down.
- Pour cooled brine over turkey until fully submerged. Use plates to keep it down.
- Refrigerate 12-24 hrs, adding ice to keep cooled. Occasionally baste turkey with brine.
- Remove turkey, rinse well, pat dry. Air dry in fridge 1-2 hrs before smoking.
- Smoke turkey as desired until it registers 165°F at thickest part.
Brining certainly isn’t the only way to prep a turkey for the smoker, but it remains a time-tested technique. Use this guide to brine correctly if you choose to soak your bird. And enjoy your mouthwatering smoked turkey this holiday season!
What To Do With Turkey Leftovers
Here are some great to use up your Thanksgiving turkey leftovers. After Thanksgiving, the first thing I do is make broth from the bones and carcass of the turkey. I then use this broth to make my famous Creamy Turkey Soup recipe. If you havent tried it, its a must! I look forward to it all year long.
I also like to use the turkey dinner leftovers to make these adorable Turkey Pot Pies. There are always turkey sandwiches, but these Gourmet Grilled Cheese Sandwiches are a step above.
Finally, you have to try this Healthy Turkey Tetrazzini recipe from Corinne at Wonder Mom Wanna Be. Its a lightened up version of a classic and well-loved dish!
How to Plate A Thanksgiving Turkey
Here is an easy way to plate a Thanksgiving turkey. Line the edges of a large platter with a mixture of fresh or dried herbs. I used two varieties of sage, thyme, and rosemary, the same herbs I used to stuff the turkey.
Next, I placed a smaller plate in the center. Make sure its large enough to accommodate the size of your turkey. Finally, add a pop of color. I added dehydrated oranges and dried lemon slices. If serving this Traeger smoked Turkey for Christmas, you can add pine fronds, dried bay leaves, and cranberries.
Not sure how to carve your turkey, heres a How to Carve A Turkey Guide with video and step-by-step instructions.
I’ve got you covered if you’re looking for side dish ideas to go with this Traeger turkey recipe! This stunning Thanksgiving fruit salad is sure to impress! If you’re feeling a little indulgent, this Chipotle Smoked Mac and Cheese is rich, smokey, and so comforting!
These Easy Scalloped Potatoes start in an Instant Pot and finish in the oven are another great choice. Finally, for more traditional Thanksgiving side dishes, you could try this tasty whole-berry cranberry sauce or this simple but tasty sausage stuffing.
The size of the turkey will depend on the number of guests. You should plan for 1 to 1-½ lbs of turkey per guest. Remember that some of that weight accounts for the bones, neck, and giblets (gizzards, liver, and heart). If you have more than 10 guests, consider smoking another turkey or a turkey breast.
You can smoke a turkey on a pellet grill with apple, maple, cherry, pecan, oak, or hickory wood.
Although there are many brined turkey recipes out there, I prefer to skip this step. Instead, I inject the turkey with butter, which makes it really tender. The turkey will stay tender and juicy even longer if you smoke it at a lower temperature and baste it.
In order for the smoke to penetrate the turkey, it should not be covered with aluminum foil. However, the turkey can be loosely tented with foil as it rests.
Ensure the skin is coated with ample oil, butter, or pan juices then smoke the turkey until the internal breast temperature reaches 150°F. Turn the grills temperature up to 400°F and continue to smoke the turkey until the breast temperature registers at 165°F.
Plan on smoking your turkey for approximately 30 to 40 minutes per pound.
It will take approximately 7-8 hours to smoke a 15-pound turkey. Keep in mind this number can fluctuate based on the outside temperature and how many times the lid is lifted.
Meat Church : How to Brine and Smoke a Turkey
FAQ
Should you brine a turkey before you smoke it?
What happens if you don’t brine a turkey?
Can you smoke meat without brine?
How do you prepare a turkey for smoking?
Can you use a brine to smoke a Turkey?
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
How long do you brine a Turkey?
Once the brine is completely cool, add your turkey to it 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. Let your turkey air dry for the crispiest skin.
Can you add ice to brine a Turkey?
If it’s still hot you can add ice to cool down faster. Add turkey to brine and refrigerate for 24 hours. Remove turkey from brine and pat dry. There is no need to rinse the turkey. Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
Should you brine a Turkey before cooking?
Soaking your turkey in a salty bath makes it moist, tender, and full of flavor. The secret to perfect poultry lies not just in how it’s cooked, but in what’s done to it before cooking. This year, carve out some time to brine your bird. A brine is a salt and water solution that can also contain sugar and other flavorings.
Can You brine a Turkey in saltwater?
The added moisture from the water should stop the turkey from drying out, especially when slow cooking it in a smoker. To brine turkey in saltwater, you first need a large pot that will allow the liquid to cover the turkey. Typically, you would let the turkey sit for around 12 hours prior to smoking.
Do you use brown sugar when smoking a Turkey?
Brown sugar adds a certain sweetness and may enhance the color when smoking. We don’t use it but that’s our personal preference. We usually put our turkey in the brine early in the morning the day before we plan on smoking it. We give it eight hours, so it comes out of the brine in the afternoon or early evening.