Learn the absolute best most flavorful way to prepare a turkey by making this delicious Brined Smoked Turkey Recipe.
I mean I’m cool with eating turkey on Thanksgiving and all, just as long as it’s this.
More often than not I preach to get out of the norm and make a big prime rib roast, or beef tenderloin, just anything other than turkey. Well, if you are making this, I will give you a pass because it is that delicious.
Seriously, it is the only way to make and eat turkey if you’re doing up a bird for the holidays. A few years ago, I decided to help out my mother-in-law by making these. Well, I made this recipe and at the end of the meal, my father-in-law asked to see a show of hands who thought I should do it every year.
Smoking a turkey for Thanksgiving or other holidays is a great way to infuse delicious woody flavor into the meat But should you brine the turkey first before tossing it into the smoker? There are good arguments on both sides of this debate Ultimately, it comes down to personal preference. However, understanding the pros and cons of brining can help you make an informed decision.
What is Brining?
Brining involves submerging meat in a saltwater solution prior to cooking. For a turkey the brine is typically made with water, salt sugar or other sweeteners, and aromatics like garlic, herbs, citrus, etc. The bird then soaks in this mixture, allowing the brine to penetrate deep into the meat.
Brining has a couple major effects:
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It helps keep the turkey moist and juicy. The salt in the solution changes the structure of the meat, allowing it to retain more moisture.
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It seasons the turkey throughout The salt, sugar, and aromatics get pulled into the meat, amplifying its flavor
A brined turkey can turn out very juicy, tender, and flavorful. But it’s not required for a delicious smoked bird.
Pros of Brining Before Smoking
Here are some of the benefits of brining a turkey before smoking it:
Moist, Juicy Meat
Smoking uses low, indirect heat over several hours. While this results in infused smoke flavor, it can also lead to drier meat if you’re not careful. Brining helps ensure the turkey stays nice and moist during the long smoking time. The salt solution gets absorbed deep into the meat, allowing it to retain moisture.
More Flavor
A brine not only contains salt but also often has sugar, herbs, spices, citrus, garlic, etc. All these ingredients get pulled into the turkey as it soaks, seasoning it from the inside out. This amplifies the flavor compared to an unbrined bird.
Tender and Textured Meat
The salt in a brine begins to break down muscle proteins in the turkey through osmosis. This partial denaturation results in more tender and textured meat after cooking. The turkey turns out incredibly juicy.
Blocks Off-Flavors
Smoking uses real hardwood, which can sometimes impart bitter, acrid flavors if done incorrectly. The salt and sweeteners in a brine help prevent or mask these unpleasant smoked flavors.
Infuses Smoke Flavor
Since brining moisturizes the meat, it allows more efficient absorption of smoke compounds during smoking. The turkey ends up tasting even smokier than an unbrined bird.
Cons of Brining Before Smoking
However, brining a turkey does come with a few disadvantages:
Requires Planning Ahead
To properly brine a turkey takes significant time, from 12-24 hours or more. You need to factor this into your schedule rather than brining right before smoking. It takes advance preparation.
Dilutes Natural Flavors
While a brine does add some seasoning, the saltwater solution can dilute the turkey’s inherent flavors. An unbrined bird arguably tastes more like real turkey.
Can Make Skin Soft
Brining adds a lot of moisture. This can make the turkey skin less likely to crisp up. Smoking already produces less-crisp skin than roasting. A brined bird may have skin that’s a bit too soft for some people.
Adds Difficulty
You need a large enough container to fully submerge the turkey in brine. Storing this in the fridge takes up space. Brining itself also takes time, planning, and monitoring.Skipping it simplifies the process.
Can Make Meat Too Salt-Forward
If the brine isn’t carefully balanced, the result can be a turkey that simply tastes too salty. Getting the proper salt-to-water ratio is crucial.
May Result in a Ham-Like Texture
Along with tenderizing the meat, brining can alter the texture significantly. The turkey may end up more ham-like than what some people expect.
Should You Brine a Turkey Before Smoking?
Whether you decide to brine a turkey before smoking comes down to your preferences and goals:
If you want exceptionally moist, seasoned meat, brining is a great idea. The brined turkey will turn out very juicy and flavorful. Just be sure to properly formulate your brine so it’s not overly salty.
If you prefer pure, delicate turkey flavor, you may want to skip the brining. An unbrined bird will emphasize that true turkey taste. Moisture can be added with barding fat instead.
For easy prep and less hands-on time, opt out of brining. It adds an extra day or so of monitoring and tied-up refrigerator space.
If you’re still undecided, try brining one year and not brining the next. See which leaves you most satisfied.
How to Brine a Turkey
If you do want to brine your turkey before smoking, here is a quick guide:
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Make the brine at least 1-2 days before smoking. Mix 1 cup salt (kosher or sea salt) per gallon of water, along with any sugar, herbs, spices, aromatics, etc.
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Bring the brine just to a boil on the stove. Then cool completely before adding the turkey.
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Place the turkey in a container large enough to submerge it fully in brine. Weigh it down if needed.
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Soak the turkey for 12-24 hours in the refrigerator, 1 hour per pound of turkey.
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After brining, rinse and pat the turkey completely dry. Let it air dry in the fridge for up to 24 more hours.
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Apply any rubs, seasonings, or oils. Then smoke as usual until fully cooked.
Brining before smoking remains a point of contention among turkey lovers. The choice ultimately depends on what qualities matter most to you. Brining does reliably produce an ultra-moist, well seasoned turkey at the cost of some prep work. But an unbrined bird focuses more purely on the smoky turkey flavor. Whichever you choose, just be sure to use a thermometer and smoke until 165°F internally. Then you’ll have a finger-licking feast this holiday season.
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Brining helps a smoked turkey stay juicy while amplifying flavor. But it requires planning ahead.
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An unbrined turkey emphasizes pure turkey taste. It also simplifies the process.
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Decide based on your preferences for moisture, seasoning, texture, planning, etc.
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If brining, allow 1-2 days for the turkey to soak in the saltwater solution.
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Make sure to completely dry the turkey before smoking for proper texture.
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Use a thermometer and smoke until 165°F internally regardless of brining or not.
Now get ready to wow your guests with a perfect smoked turkey this year!
How to Brine It
1. Once the brine is chilled and the other ingredients have been put in it add in your trussed turkey making sure the giblets have been removed from the turkey, and completely submerge it. You can add in a little ice if you’d like to help make sure it stays really cold, and then I add a few of my plates over top to ensure the turkey stays submerged.
2. Place it in the refrigerator, yes you will probably need to make some room in there because the pot or bucket is pretty big.
3. Brine for 24 hours. I think this is ample time to bring out some really good flavor, but you can absolutely push it to 36 to 48 hours if you’d like, but I don’t think you need it.
One of the most important steps to this recipe is rinsing off the turkey once it’s done brining. Remove it from the brine and rinse it extremely well in your sink on all sides including the cavity.
You want to make sure it’s seasoned, not a salt lick so take the time to do this. Next, pat it dry and let it sit for 45 minutes at room temperature before smoking it. The cooking process can drag on if you through a really cold bird into your smoker, not to mention and can decrease the smoker’s temperature.
Smoking a Brined Turkey
Now it’s time to smoke. Since my in-laws aren’t keen on super smoky foods I do a light smoke and because it’s brined it actually cooks a bit quicker than if it wasn’t’.
Be sure that your smoker up to 275° before putting the turkey in it. I don’t care if you are smoking on the big green egg, a Traeger or in a digital smoker, just get it to 275°.
This recipe will require you to cook it for a total of 4 hours Now, if I were to smoke this turkey completely through it would take about 4 hours for this 14-pound bird but since I lightly smoke it I only keep it in there for 2 hours.
Transfer it to the oven and cook it at 275 for another 90 to 120 minutes or until the thighs read 165°.
Be sure to then cover it in foil and let it rest for 30 minutes before slicing and serving. Resting it allows for the juices to soak back into the turkey while ensuring the meat gets over that 165° internal temperature mark.
Meat Church : How to Brine and Smoke a Turkey
FAQ
Should I brine the turkey before smoking?
Whole turkeys require several hours to smoke due to their large size, so brining is key in preventing the meat from drying out.Dec 18, 2024
What is the downside of brining turkey?
- You need a large vessel to submerge the turkey in brine, like a cooler or a big bucket
- You need to keep the turkey and brine cold, which can take over a couple of days for an extra-large turkey
What is the best binder for smoked turkey?
I use molasses usually but if you have to keep Temps under 250 which is the smoke point of molasses. But sugar will leave a bad taste. Same goes for things that contain molasses like some bbq sauces. Olive oil, molasses and apple juice is a nice binder too.
How do you prepare a turkey for smoking?
Preparing Turkey for the Smoker
You can thaw your frozen turkey by placing it in a 40°F fridge for 24 to 36 hours. After thawing your turkey, take the giblets and neck out and dry or wet brine the whole turkey overnight. If you have a fresh turkey, you can skip the thawing process move right to brining it.
Can You brine a Turkey before smoking?
Make the brine solution and place the turkey in it for 24-36 hours before you plan to smoke it. If you do brine the bird, rinse the exterior of it with cold water after it is finished. Pat dry and tie up the legs. To get a crisp turkey skin, you’re going to want to pat the turkey dry using a paper towels.
Can You brine a Turkey?
Use a food-safe bucket or cooler to brine a turkey or chicken. Various sources like the U.S. Department of Agriculture, the Food Network have recommended that brining is a good way to keep your bird from drying out and Bergen Chef Christine Nunn said she uses some aromatics, salt, and apple cider to brine her bird.
What is a smoked turkey brine?
A smoked turkey brine is a wet or dry mixture used to add flavor while keeping the poultry juicy during the smoking process. Whole turkeys require several hours to smoke due to their large size, so brining is key in preventing the meat from drying out.