Do You Have to Brine a Turkey Before Smoking It?

Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours.

Using a Traeger grill to prepare meats makes controlling the temperature so simple. And that is really the secret to its success. Low and slow with the pellets of your choice. Yes, you can use any type of grill you have handy. As long as you can keep a good low temp, and keep the smoke consistent, it will be just as good.

Electric pellet smokers like Traeger are very convenient and easy to maintain. They offer plenty of advantages over traditional old school wood smokers.

This Smoked Turkey Recipe is delicious any time of the year, of course, but at the holidays it can save much needed oven space for those other side dishes. We all know how jam-packed that oven can get, especially when you are baking a turkey in it!

Smoking a turkey for Thanksgiving or any special occasion results in a juicy flavorful bird with a wonderful smoky aroma. But before tossing the turkey in your smoker, many people wonder if it’s necessary to brine it first. Here’s a detailed look at the pros and cons of brining a turkey before smoking it.

What is Brining?

Brining is the process of soaking meat in a saltwater solution (aka a brine) before cooking. The brine is typically made by dissolving salt and sugar in water, along with aromatics like herbs, spices, and citrus.

When meat soaks in the brine, the salt penetrates the muscle fibers and allows the meat to retain more moisture during cooking. The sugar also caramelizes to enhance browning. Brining makes the meat more seasoned and flavorful. It helps keep lean cuts like turkey breast and pork chops juicy and tender.

Brining does take some advance planning, as you need to soak the meat for several hours or up to a couple days. You’ll also need a container big enough to submerge the meat in the brine. But it can be worth the effort for exceptionally moist, seasoned results.

Benefits of Brining Before Smoking Turkey

There are a few potential benefits to brining a turkey before smoking it:

Enhanced moisture – Brining helps the turkey retain moisture, preventing it from drying out during the long, slow smoking process. This is especially helpful for the lean breast meat.
More seasoned flavor – The salt, sugars, and aromatics in the brine penetrate deep into the meat, seasoning it throughout. This amplifies the flavor.
Better smoke absorption – A moist surface absorbs smoke better than a dry one. Brining helps the turkey develop that coveted smoky flavor.
More tender meat – The salt causes the turkey proteins to break down slightly, resulting in a more tender texture.
Faster cooking – The brined turkey may cook a little faster since moisture aids heat transfer.

So brining does offer some potential perks when smoking meat like turkey or chicken. The enhanced moisture and flavor can result in a superior finished product.

Downsides of Brining Smoked Turkey

However, brining isn’t universally recommended for smoked turkey. Here are some of the downsides:

Longer prep time – You need to plan ahead to brine the turkey, which takes hours or even a full day or two. This adds a lengthy step to the process.
Diluted flavor – While brining does help season the meat, some argue it dilutes the turkey’s natural flavor. The salty brine can make it taste more “processed.”
Less crispy skin – The added moisture from brining can make it harder to achieve crispy smoked turkey skin, which many people love.
Sodium content – Brined foods absorb a lot of sodium from the salt, which may be unhealthy for some diets.
Wet surface – As mentioned above, brining can help the turkey absorb smoke. But too much surface moisture can also prevent proper smoke absorption.
No major benefits – When smoked low and slow, turkey doesn’t necessarily need brining to stay moist and tender.

So while brining has some potential upsides, the drawbacks may make it an unnecessary step for smoking turkey.

Should You Brine a Turkey Before Smoking?

Whether or not you should brine a turkey before smoking it largely comes down to personal preference. Here are some things to consider:

Turkey size – Brining makes more of a difference with large birds like 13+ lb turkeys. Smaller birds don’t necessarily need it.
Cooking method – Faster, high-heat methods like frying or grilling benefit more from brining than low, slow smoking.
Flavor preferences – If you want deeply seasoned meat and don’t mind added sodium, brining may be beneficial. If you want fresh, natural turkey flavor, you may want to skip it.
Skin preferences – Brining can lead to soft skin. Avoid it if you want ultra-crispy, crunchy skin.
Convenience – Brining requires more time and planning. If you’re short on time, it’s easier to skip it.

You can also use a dry brine by rubbing the turkey with salt and letting it rest in the fridge for 8-24 hours. This seasons the meat while minimizing moisture, for a nice middle ground.

Or, inject the turkey with broth, oil, melted butter, or other flavorful liquids. Injecting can help keep the meat moist while avoiding some downsides of brining.

Tips for Brining Turkey Before Smoking

If you do decide to brine your turkey before smoking it, here are some tips:

Use a 5-10% salt to water ratio (1/2 to 1 cup per gallon of water). Too much salt can make the meat overly salty.
Add brown sugar, honey, maple syrup or molasses for flavor and browning. White sugar works too.
Refrigerate the brine and turkey – don’t leave it out on the counter.
Submerge the turkey fully in the brine. Use a container large enough to hold it.
Brine for 10-24 hours depending on size. Don’t over-brine or the meat can get too salty.
Rinse and pat dry the turkey after removing from the brine.
Let the turkey air dry in the fridge for 8-24 hours before smoking. This helps form a pellicle for smoke adhesion.
Apply a dry rub for seasoning, moisture, and crispy skin.

Following these tips helps maximize the benefits of brining without any major downsides.

While brining a turkey before smoking can result in a juicier, more flavorful bird, it’s not strictly necessary. Smoking alone adds moisture and flavor. Brining requires more time and planning. And it can dilute flavor while preventing crispy skin. Weigh the pros and cons to decide if brining fits your preferences. If you do brine, follow some best practices to avoid any pitfalls. By understanding the nuances of brining, you can make the right choice for your ideal smoked turkey.

do you have to brine a turkey before smoking it

Is the smoked turkey really cooked if the meat is still pink?

If you have the temp at between 225-250 degrees F for cooking, then eventually your turkey will cook completely. The smoke will give the meat a slight pinkish color and that is completely normal. That is called a “smoke ring.” The pink color does not mean it is undercooked. Think of smoked brisket and how it gets that ring of pink underneath the “bark”. Same thing.

Check out my smoked pork loin recipe too, because smoked pork is similar. It can have a pink color yet still be fully cooked.

The smoke causes that pink, not the meat being undercooked.

How to store smoked turkey?

Naturally, smoking your turkey for Thanksgiving or other holiday meals is great. But even better? The leftovers of course! With smoked turkey meat, as long as you store it correctly, then it lasts a while.

In the fridge, the smoked turkey will last about four or five days. But go ahead and freeze some if you can’t use it all that quickly. It keeps in the freezer for up to 3 months as long as you store it in airtight bags. I also recommend wrapping it in foil as well.

Wrap up slices and separate them into a few small sandwich-sized zip bags. Then, you can take out easy to use portion sizes when you need some for a sandwich or salad later.

Meat Church : How to Brine and Smoke a Turkey

FAQ

Should you brine turkey before smoking?

A brined turkey will cook much faster than a non-brined turkey. Here are the basic rules of thumb for smoking: Smoking at 225° – 235° at 21-23 minutes per …Nov 17, 2021

Can you smoke meat without brining?

No, it’s not necessary to brine before you smoke, but any poultry I smoke gets brined. It seems to come out better for me.

Is turkey brining necessary?

Brining is not a required step in cooking a Thanksgiving turkey, but it can take your bird from good to extraordinary. Why? Turkey is a relatively lean bird, particularly the thick breast meat, meaning that it doesn’t have a lot of fat to help keep the meat from becoming dry and tough.

Do I need to brine my turkey if I inject it?

Completely separate from flavoring, you should both brine and inject because doing both makes a juicier bird than doing only one. To max juiciness, you should inject as much liquid as the bird will hold. It should look blown up like a balloon when you’re done.

Should you brine a Turkey before smoking?

Typically, you would let the turkey sit for around 12 hours prior to smoking. However, some experts advise against brining turkey, arguing that it ruins the bird’s natural flavor. Instead of brining your turkey, you may want to consider injecting it, especially if you’re smoking it.

Is it dangerous to quit vaping nicotine cold turkey?

Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.

Can You brine a Turkey?

Salt and other seasonings also help tenderize the turkey, as they’re absorbed through the turkey’s skin. You also don’t have to find a large pan to put the turkey in for several hours, as you would with wet brining. Simply coat the bird in seasoning and let it sit in the fridge until you’re ready to smoke it.

How do you smoke a brined Turkey?

Here are a few tips for smoking a brined turkey: * Use a good quality wood for smoking. Some good choices for smoking a turkey include hickory, apple, or cherry wood. * Smoke the turkey at a low temperature. The ideal temperature for smoking a turkey is between 225-250 degrees Fahrenheit. * Don’t overcook the turkey.

How long should a Turkey be brined before cooking?

The turkey should be completely submerged in the brine, and it should be refrigerated for anywhere from 4 hours to 24 hours. When brining a turkey, it is important to use a brine that is the same temperature as the turkey. If the brine is too hot, it will cook the turkey, and if the brine is too cold, it will not be effective.

Can You brine a Turkey too long?

Yes, you can brine turkey too long. If you brine turkey for too long, the meat can become too salty and mushy. The general rule of thumb is to brine turkey for no longer than 48 hours. Can I brine turkey that has already been cooked? No, you should not brine turkey that has already been cooked.