Making this tasty Brined Smoked Turkey Recipe will teach you the best and tastiest way to cook a turkey.
I mean I’m cool with eating turkey on Thanksgiving and all, just as long as it’s this.
Almost every time I talk, I tell people to do something different. Instead of turkey, they should make a big prime rib roast or beef tenderloin. Well, if you are making this, I will give you a pass because it is that delicious.
If you’re cooking a turkey for the holidays, this is the only way to do it right. A few years ago, I decided to help out my mother-in-law by making these. Okay, I made this recipe. When the meal was over, my father-in-law asked who thought I should do it every year.
The holidays have come and gone, and now you’re left with loads of tasty precooked turkey leftovers. Before you reheat and serve that bird again, consider giving it new life and flavor with brining!
Contrary to popular belief, brining works incredibly well on already cooked meats. It rehydrates the proteins, seasons the meat, and leaves you with delicious, juicy turkey ready for soups, sandwiches, salads and more.
In this complete guide, I’ll explain everything you need to know about brining cooked turkey. You’ll learn if and how to brine previously roasted or smoked meat, tips for maximizing flavor, timing, recipes, and more
Let’s dive in!
What is Brining?
Brining, also known as wet brining, involves soaking meat in a saltwater solution before cooking. The brine infuses the meat with seasoning while helping it retain moisture.
While brining is typically used on raw meats like chicken pork and turkey you can also brine cooked foods. It’s an easy way to revive leftover turkey!
Does Brining Work on Cooked Turkey?
Yes, brining absolutely enhances the flavor and texture of already cooked turkey!
Despite prior roasting or smoking, turkey breast and legs readily absorb the salty brining solution. It penetrates deep into the proteins making the meat incredibly moist tender and tasty.
Brined cooked turkey is fantastic for sandwiches, wraps, soups, casseroles, salads, and more. You get perfectly seasoned meat with an amazing texture after brining.
Tips for Brining Leftover Turkey
Brining precooked turkey is simple. Follow these handy tips:
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Use a basic brine of salt, sugar, and water. A ratio of 1/4 cup salt and sugar per quart of water works well.
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Cool the turkey fully before brining. The brine only penetrates cold meat effectively.
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Cut large pieces into smaller ones to brine evenly. Slice breast into 1-inch cuts.
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Submerge the turkey pieces entirely in the brine. Weigh them down if needed.
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Brine for at least 12 hours, up to 24 hours, for best results.
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Rinse the turkey after brining to prevent over-salting. Pat extremely dry.
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Air dry brined turkey in the fridge overnight for extra crispy skin when reheating.
Simple Brine Recipes
While basic brines work well, you can add other ingredients for more complex flavors. Try these tasty combinations:
Apple Cider Brine
- 4 cups apple cider
- 1/4 cup salt
- 1/4 cup brown sugar
- 1 tbsp garlic powder
- Sprigs of rosemary
Citrus Brine
- 4 cups water
- 1/4 cup salt
- 1/4 cup sugar
- Juice and zest from 1 orange
- Juice of 1 lemon
- Sprigs of thyme
Savory Herb Brine
- 4 cups chicken broth
- 1/4 cup salt
- 1/2 tbsp dried sage
- 1 tbsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 cloves crushed garlic
Step-By-Step Brining Instructions
Follow these simple steps to brine cooked turkey:
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Make the brine solution – Heat water, salt, and sugar to dissolve. Add herbs and spices and let cool.
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Cut the cooked turkey into 1-2 inch pieces – Slice breast meat and separate legs.
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Place turkey in a container and pour in brine. Make sure turkey is fully submerged.
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Refrigerate for 12-24 hours, flipping the turkey occasionally.
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Remove turkey and rinse off brine thoroughly. Discard used brine.
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Pat turkey completely dry. Let air dry in the fridge overnight before cooking.
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Cook the turkey pieces as desired – Bake, grill or pan fry to heat through.
How Long to Brine Cooked Turkey
For maximum flavor infusion, brine the cooked turkey for 12-24 hours.
After 24 hours, the meat becomes fully saturated and can get overly salty. Partially frozen turkey absorbs brine slower, so brine frozen meat for a full 24 hours.
Refrigerate the turkey at 40°F or below while brining. Discard any brined turkey left at room temperature for over 2 hours.
Brining Turkey FAQs
How much brine is needed per pound of turkey?
Use 1 cup of brine solution per 1 pound of turkey. A 5 lb turkey needs about 5 cups of brine.
Can you reuse leftover turkey brine?
Never reuse brine, even if boiling to sterilize. The brine absorbs raw meat juices that can harbor bacteria. Make fresh each time.
What about brining smoked or roasted turkey?
Brining boosts moisture and flavor in any cooked turkey, whether smoked, roasted, or baked previously.
Does wet or dry brining work better?
Wet brining leads to more tender, juicy meat. Dry brining gives a more concentrated flavor and crisper skin when cooked. Both work well!
Can you brine just turkey breast or legs?
Yes, you can brine any turkey pieces – breast, legs, thighs, wings, etc. Brining improves flavor and texture in everything.
Get the Most Out of Leftovers
Brining cooked turkey pieces is an easy, highly effective way to revive leftover precooked bird. It delivers tender, juicy and perfectly seasoned meat ready for all of your post-holiday dishes.
For delicious turkey sandwiches, salads, casseroles and more, consider brining your roasted or smoked turkey before using it in recipes or reheating. Brining maximizes the flavor and texture of your leftovers.
Can I Brine If It’s Pre-Brined
You can definitely brine a pre-brined turkey but I highly recommend against doing so. A lot of acid will soak into the meat, making it very salty, and the protein will probably break down too much.
I can promise you one thing though, if you love turkey then this is the recipe for yours!
How to Make the Brine
This is very simple to make; all you need is a big stockpot or a totally clean paint bucket. You choose! The brine that I’ve been making the last few years is apple cider.
It’s a simple solution that packs a serious punch. Meanwhile, the smoked part of this is tasty, it wouldn’t be anything without the brine I whipped up.
The ingredients for this are:
- Apple Cider
- Water
- Salt
- Sugar
- Peppercorns
- Bay Leaves
- Fresh Thyme Sprigs
- Onion
- Garlic Cloves
The Instructions are:
You start by boiling the water, cider, sugar, and salt together to make sure they are all mixed in. Then you let it cool down.
Once the brine is chilled toss in the peppercorns, bay leaves, thyme, onions, and garlic.
Getting ready for this recipe a few days before you want to cook and serve it is an important step.