How to Cure a Turkey: A Step-by-Step Guide

Smoke Cure

• 1 Put a frozen turkey into the fridge for about 3 days to thaw. Buy a 14 to 16 lb (6.4 to 7.3 kg) whole turkey that hasnt been brined or pre-treated with salt. About a week before youre ready to smoke the turkey, transfer the frozen turkey to the fridge so it has time to thaw before you cure it.[9]
  • Plan on 3 days to thaw plus 3 days for curing.
• 2 Pour 1 US gal (3.8 L) of cold water into a 5 US gal (19 L) food-safe cooler. When youre ready to cure, pour the cold water into a cooler. If you dont have a cooler, you can use the largest pot you have that will hold the turkey and fit in your fridge.[10]
  • Dont forget to make space in your fridge! You may have to lower shelves to fit a large pot or cooler.
• 3 Mix saltpeter or cure, salt, and sugar into the water until they dissolve. Get out a kitchen scale and measure your brine ingredients. Pour 1.6 ounces (100 g) of saltpeter or a cure that contains 6.25% sodium nitrate, 1 pound (450 g) of non-iodized salt, and 2.4 ounces (68 g) of brown or white sugar into the cold water. Then, stir or whisk vigorously until the ingredients dissolve and your brine is clear.[11]
  • Feel like playing with the seasonings? Stir in 1 teaspoon (2 g) of ground black pepper, 1 tablespoon (3.5 g) of dried rosemary, 1 1/2 tablespoons (3 g) of dried sage, or 1 1/2 tablespoons (6.5 g) of dried thyme.
  • To give your turkey a fresher, flavorful taste, add a few bay leaves, orange peels, or lemon peels to the brine after you dissolve the salt.
  • Saltpeter is also called “cure” and you can buy it in the meat department, at butcher shops, or online. The sodium nitrate in the saltpeter or cure is what gives the turkey a light pink color after you smoke it.
• 4 Remove the turkey from the package and take out the giblets. Take the thawed turkey out of the fridge and get it out of the package. Then, set the turkey on a rimmed baking sheet and pull out the pop-up thermometer—you wont need to to cook the turkey. Dont forget to take out the giblets from the cavity of the bird. You can discard them or save them to make gravy.[12]
  • If the legs have been held together with metal or plastic, remove it.
• 5 Use a meat injector to inject brine into the meat of the turkey. Fill the injector full of brine and stick the needle into a breast. Squeeze the plunger to inject 45 cc of the brine. Then, pull the needle out a little and angle the needle in a different direction. Squeeze another 45 cc into the breast. Repeat this for the other breast, both of the thighs, and the drumsticks.[13]
  • Use 45 cc of brine for every 1 pound (450 g) of meat.
  • You can buy meat injectors at some grocery stores, meat departments, or online.
• 6 Put the turkey into the container so its submerged in brine. Take your brine-injected bird and put it into the large container or pot with the brine. 1 gallon (3.8 L) of brine should be enough to cover your turkey.[14]
  • Cant get your turkey to stay submerged? Dont worry— place a heavy plate or dish on top of the turkey to weigh it down.
• 7 Keep the turkey under 40 °F (4 °C) and cure it for 2 to 3 days. Put the container into the fridge and leave the bird to cure for at least 2 days. The longer you cure it, the deeper the flavor will be. If youre using a cooler that you cant fit into the fridge, check the temperature several times throughout the day to see that its between 36 and 40 °F (2 and 4 °C).[15]
  • If you have to make the cooler colder, you can add a small amount of ice. Try not to put a lot in or you might weaken the brine solution.
• 8 Smoke the turkey so the meat reaches 165 °F (74 °C). Heat your smoker to 170 °F (77 °C) and remove the bird from the brine. Place it in your smoker and cook it for 6 to 10 hours or until the turkeys skin turns as brown as you like. Then, turn up the smoker temperature to 200 °F (93 °C) and smoke the turkey until it reaches 165 °F (74 °C) with an instant-read meat thermometer.[16]
  • Use flavorful smokes to cook your turkey, like cherry wood or apple wood.
  • The total amount of time it takes to smoke the turkey depends on the weight of your turkey. In general, plan on 25 to 30 minutes per 1 pound (450 g) of meat.
  • Since you used sodium nitrate to cure the turkey, you can refrigerate leftovers in an airtight container for up to 3 weeks.

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StepsMethod

• 1 Thaw your turkey in the fridge 3 to 4 days before you want to cure it. Turkeys take a long time to defrost! Plan on transferring a 14 to 16 lb (6.4 to 7.3 kg) whole turkey from the freezer to the fridge at least 3 days before you cure it. You dont have to take it out of the package—just toss it straight into the fridge to thaw.[1]
  • Check the label to see that the turkey hasnt been brined or salted since youll be seasoning it yourself.
• 2 Unwrap the thawed turkey and remove the giblets. Once your turkey is thawed, take it out of the packaging and set it on a platter or cutting board. Remove any plastic or metal cages that are wrapped around the feet and pull out the pop-up thermometer. Then, reach inside the cavity and take out the bag of giblets.[2]
  • If you cant find the giblets, dont worry. Some turkeys might not include them.
  • Save the giblets if you want to use them in gravy or stock.

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• 3 Pat the turkey with a paper towel and use your fingers to loosen the skin. Tear off a paper towel and press it over the turkey skin to get rid of moisture. Then, push your fingers under the skin on the breast and slide your hand along the meat so the skin loosens. Loosen the skin on the legs too.[3]
  • Youre creating space for the dry brine so it flavors the turkey better.
• 4 Mix the salt, herbs, and pepper in a small bowl. The seasoning you use is customizable but start with putting 3 tablespoons (54 g) of kosher salt into a bowl along with 3/4 teaspoon (1.5 g) of freshly ground black pepper. Then, stir in 1 1/2 teaspoons (3 g) of dried herbs. You can use a single herb like thyme, sage, or rosemary, or use a blend that equals 1 1/2 teaspoons (3 g).[4]
  • If you want a rich, slightly sweet flavor, add 3 tablespoons (36 g) of light brown sugar. The sugar caramelized a little so your turkey has a deep, sweet-salty flavor.
  • Want to use fresh herbs? Great— just use 1 tablespoon (2.5 g) of finely chopped fresh herbs instead of the dried herbs.
  • Experiment with other herb combinations. For example, mix equal parts kosher salt with dried marjoram, dried thyme, dried and ground juniper berries. Then, mix in 1/3 part of ground pepper.
• 5 Season the cavity and the turkey meat with the dry brine. You can eyeball the amount or measure out 2 teaspoons (5 g) of the dry brine. Put this into the cavity of the turkey. Then, rub about 2 teaspoons (5 g) of the brine onto the meat of the legs and work 4 teaspoons (10 g) of the brine onto the breast meat under the loosened skin.[5]
  • Try to work evenly so both sides of the turkey get the same amount of dry brine.
• 6 Put the turkey in a roasting dish and tuck the wings under the breast. Set the seasoned turkey in a dish thats big enough to hold the bird, but that will also fit into your fridge. Bend the turkeys wings back and under the breast so theyll cook evenly later.[6]
  • If you have a really big turkey and are struggling to get the wings tucked back, you may want to truss the bird. This means that you use kitchen twine to secure the legs and wings to the body.
  • Since the breasts take a long time to cook, put your turkey breast-side up in the pan so they cook faster.
• 7 Refrigerate the turkey for up to 3 days. You dont have to wrap the turkey with plastic wrap, but you can place a large overturned bowl on the turkey so things dont fall on it in your fridge. Chill the turkey for at least 1 day and up to 3 so the salt and seasonings penetrate the meat.[7]
  • Dont have 3 days to wait? Cure the bird for a minimum of 1 day before you cook it.
• 8 Roast, grill, fry, or smoke your dry-cured turkey. The great thing about a dry brine is that you can still use your preferred cooking method. Grill the turkey or use your smoker for an extra level of flavor or roast it in the oven for a classic way to cook the turkey. Feeling adventurous? Deep-fry your turkey to get amazing crispy skin.[8]
  • Always cook your turkey to an internal temperature of 165 °F (74 °C), regardless of which cooking method you choose.
  • Store leftover cooked turkey in an airtight container in the fridge for up to 4 days.

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Method

How to Make Homemade Cured and Smoked Turkey

FAQ

How to cure a turkey at home?

Mix water, salt, brown sugar, Worcestershire sauce, garlic, and pepper together in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine. Cover and store in the refrigerator. Soak for two days before smoking or roasting.

How long can you cure a turkey?

Soaking time depends on the size of the bird. For example, keep a 2-pound broiler in the brine for 2-3 days. Cure larger birds for one day per pound of carcass.

How is turkey cured?

Dry curing (also called “dry brining”), in which you put salt and spices directly on the skin of the bird and let it chill for a few days, has all the advantages of brining without the mess or the texture problem. Like brining, this technique requires some advance planning: about three days in the refrigerator.

Is brining a turkey worth it?

• Moisture retention:

  The salt in the brine breaks down muscle proteins, preventing them from contracting as much during cooking, which leads to less moisture loss and a juicier bird. 

• Enhanced flavor:

  Brining allows the turkey to absorb seasonings throughout the meat, not just on the surface. 

• Potential for overcooking tolerance:

  A well-brined turkey can remain moist even if cooked slightly past the ideal temperature. 

What is a cured turkey?

Curing is the process of soaking meat in a salt, sugar nitrite and spice mixture called a wet brine or dry cure. This serves a few important purposes It helps break down proteins which makes the meat incredibly tender and juicy. Plain roasted turkey can end up dry, but cured turkey stays moist and succulent.

What are the health benefits of ground turkey?

Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.

Is curing a Turkey a good idea?

A perfectly cooked turkey is the crowning jewel of any Thanksgiving meal. However plain roasted turkey can sometimes end up dry and lacking flavor. This is where curing your turkey comes in! Curing gives the turkey an incredible depth of flavor and keeps it incredibly moist and tender.

How do you cook a cured turkey?

To cook the turkey, fire your smoker at 155 degrees F. Cook the turkey at this temperature for 2 hours, then raise the temperature to 185–200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. Because the turkey is cured, we can cook it at a lower temperature than we could if it wasn’t cured.

Is cured turkey better than roasted?

Plain roasted turkey can end up dry, but cured turkey stays moist and succulent. The salt inhibits bacterial growth, allowing you to safely cook the turkey at lower temperatures while still avoiding foodborne illnesses. Curing also gives the turkey a beautiful pink smoke ring when smoked and keeps the dark meat pink when cooked.

How do you make a fresh turkey taste better?

Stir in 1 teaspoon (2 g) of ground black pepper, 1 tablespoon (3.5 g) of dried rosemary, 1 1/2 tablespoons (3 g) of dried sage, or 1 1/2 tablespoons (6.5 g) of dried thyme. To give your turkey a fresher, flavorful taste, add a few bay leaves, orange peels, or lemon peels to the brine after you dissolve the salt.