Brining a turkey breast before smoking helps ensure juicy, flavorful meat. The brining process hydrates the lean turkey breast so it retains moisture better during smoking. It also allows the meat to soak up extra flavor from the brine ingredients. Follow these simple steps for expertly brined smoked turkey breast every time.
Why Brine Turkey Breast?
Brining provides two key benefits for smoked turkey breast:
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Improved moisture – Brining hydrates the meat so it stays juicy when smoked. The salt in the brine helps the turkey breast retain more moisture during cooking This prevents the lean meat from drying out.
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Added flavor – The brine not only seasons the turkey breast but also allows it to absorb other spices, herbs, sweeteners etc. This infuses the meat with much more flavor compared to just smoking alone.
Brine Ingredients
A basic brine has three components
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Water – Forms the base of the brine. Use plain water without any added flavors. Filtered or bottled water works best.
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Salt – Kosher salt is ideal since it dissolves quickly. Table salt can impart off-flavors. Use 1/4 to 1/2 cup salt per quart of water.
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Flavorings – Get creative with ingredients like sugar, herbs, spices, citrus, vinegar, soy sauce, garlic, onions, broth etc.
Brine Ratios
For proper moisture and flavor balance, use:
- 1 cup salt per 1 gallon water
- 1/2 cup sugar per 1 gallon water
- Flavorings as desired
- 1-2 gallons brine per 4-8 lbs turkey breast
Brining Time
Soak the turkey breast in the brine refrigerated for:
- 12 hours for boneless breast
- 24 hours for bone-in breast
This allows full brine penetration without getting mushy texture.
Step-by-Step Brining Method
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Make the brine – Heat water, salt, sugar and flavorings in a pot until dissolved. Cool completely.
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Submerge turkey – Place breast in a container and cover fully with the cooled brine. Weigh down if needed.
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Refrigerate – Cover and refrigerate 12-24 hours. Flip halfway through.
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Rinse and pat dry – Rinse off brine, pat turkey completely dry.
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Apply rub – Coat with brown sugar, smoked paprika, garlic, onion, cayenne etc.
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Smoke to 165°F – Smoke around 3 hours until breast internal temp reaches 165°F.
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Rest and serve – Let rest 5 minutes, then slice and enjoy!
Brine Flavor Ideas
Some delicious brine ingredients to try:
- Sweeteners – Brown sugar, honey, maple syrup
- Herbs – Rosemary, thyme, sage
- Spices – Peppercorns, cinnamon, cloves
- Citrus – Lemon, lime, orange juice/zest
- Vinegars – Apple cider, white wine, rice wine
- Soy sauce/Worcestershire
- Garlic, onions, shallots
- Broths/stocks – Chicken, turkey, vegetable
Smoking Wood Choices
Apple, cherry, pecan, hickory and maple all pair wonderfully with brined turkey breast.
Apple wood brings out apple brine flavors. Cherry or maple add sweetness. Hickory and pecan provide classic barbecue smoke.
Troubleshooting Brined Smoked Turkey
Problem: Turkey breast is dry after smoking
Solution: Brine for full recommended time. Rinse off excess brine. Smoke to 165°F internal temperature.
Problem: Turkey breast lacks flavor
Solution: Use more salt and seasonings in brine. Apply bold rub before smoking.
Problem: Texture is too mushy
Solution: Don’t brine longer than 24 hours. Rinse well after brining.
Brining Smoked Turkey Breast FAQs
Can I brine a frozen turkey breast?
Yes, after fully thawing in the refrigerator. Do not brine frozen.
What’s the best container for brining?
Food-safe plastic, glass or stainless steel. Avoid reactive metals.
Should I reuse brine?
No, only use brine once. Reusing alters the flavor.
Can I brine too long?
Yes, limiting to 24 hours prevents mushy meat.
Do I rinse off brine before smoking?
Always rinse to remove excess surface salt.
Make Delicious Brined Smoked Turkey
Brining is easy and adds incredible moisture and flavor to smoked turkey breast. Experiment with different brines to find your favorite. Combining brining with rubs and smoking results in the juiciest, most flavorful turkey breast ever. Your custom brined masterpiece is sure to become a new favorite!
The Turkey is In Charge
The size of the turkey dictates everything: the amount of brining liquid, the size of the brining container, and the location to chill the turkey as it brines.
- The right-sized turkey: I tend to smoke turkeys that are 12 to 18 pounds and I use a 4 1/2 gallon covered plastic container to brine it. Any container will work, just as long as it can hold the turkey fully submerged in the brine. Use a plate or bowl to keep the bird wedged underwater if it floats up.
- The amount of brining liquid: To figure out the amount of brine needed, place the turkey in your chosen container and fill it with water until fully submerged. Then, remove the turkey and measure the remaining water.
- Where to chill the turkey: I have refrigerator space to hold my turkey. However, if you plan on smoking the largest turkey on the block, first, congratulations, and second, consider using an insulated cooler. Use sealed bags of ice to keep the turkey cold and then store the cooler in a cool part of your home checking the ice once a day. If you live in colder climate, consider placing the cooler in nature’s freezer, your backyard.
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How Does Brining Work?
As the turkey soaks, the salt works its way into the turkey’s protein cells. While salt pulls moisture out of the meat, it simultaneously increases the size of the turkey’s protein molecules allowing it to hold more liquid, resulting in a plumper turkey.
The increased capacity for moisture not only helps the lean turkey breast stay moist during cooking, but it can also infuse flavor into the bird. There is so much winning here I can’t control myself!