This is a recipe for a Brined
Brining a turkey before smoking is a popular technique, but is it necessary? The answer is not a simple yes or no. It depends on your preferences and the specific smoking method you’re using
The Benefits of Brining
Brining involves soaking the turkey in a saltwater solution for several hours or overnight. This process helps to:
- Retain moisture: Brining draws moisture into the turkey’s cells, preventing it from drying out during the long smoking process. This is especially beneficial for leaner cuts of meat like turkey breast.
- Enhance flavor: The salt in the brine helps to season the turkey throughout, resulting in a more flavorful bird. You can also add other ingredients to the brine, such as herbs, spices, and sugar, to further enhance the flavor.
- Tenderize the meat: The salt in the brine also helps to break down the muscle fibers in the turkey, making it more tender.
The Drawbacks of Brining
While brining offers several benefits, there are also some potential drawbacks:
- Time commitment: Brining requires additional time and planning, as the turkey needs to soak for several hours or overnight.
- Salty taste: If the brine is too salty, the turkey can end up tasting too salty as well.
- Soggy skin: Brining can make the turkey skin soggy, which may not be desirable for some people.
Do You Have to Brine a Turkey to Smoke It?
No, you don’t have to brine a turkey to smoke it. However, brining can help to ensure a more moist and flavorful bird.
Alternatives to Brining
If you don’t want to brine your turkey, there are other ways to keep it moist during the smoking process:
- Injecting the turkey: Injecting the turkey with a flavorful liquid, such as butter, broth, or a combination of both, can help to keep it moist from the inside out.
- Using a water pan: Placing a pan of water in the smoker will help to add moisture to the air, preventing the turkey from drying out.
- Monitoring the temperature: Cooking the turkey to the correct internal temperature is essential for preventing it from drying out. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the thickest part of the breast.
Ultimately, the decision of whether or not to brine your turkey before smoking is up to you. If you’re looking for the most flavorful and moist turkey possible, then brining is a good option. However, if you’re short on time or don’t want to deal with the extra steps, you can still smoke a delicious turkey without brining it.
Additional Tips for Smoking Turkey
- Choose a high-quality turkey: Look for a fresh or frozen turkey that is free of any blemishes or bruises.
- Remove the giblets and neck: These can be discarded or used to make gravy.
- Pat the turkey dry: This will help the skin to crisp up during the smoking process.
- Season the turkey generously: Use your favorite herbs and spices, or try a pre-made turkey rub.
- Smoke the turkey at a low temperature: This will help to ensure that the turkey cooks evenly and doesn’t dry out.
- Let the turkey rest before carving: This will allow the juices to redistribute, resulting in a more tender bird.
Frequently Asked Questions
How long should I brine a turkey?
The general rule of thumb is to brine a turkey for 1 hour per pound. So, for a 12-pound turkey, you would brine it for 12 hours.
What kind of salt should I use for brining?
You can use any type of salt for brining, but kosher salt or sea salt is preferred. Avoid using iodized salt, as it can make the brine too salty
What can I add to the brine besides salt?
You can add a variety of ingredients to the brine to enhance the flavor of the turkey, such as:
- Herbs: thyme, rosemary, sage, oregano
- Spices: black peppercorns, garlic powder, onion powder
- Sugar: brown sugar, honey, maple syrup
- Citrus: orange peel, lemon peel
- Aromatics: garlic cloves, onion slices
How do I know if the turkey is done smoking?
The turkey is done smoking when the internal temperature reaches 165°F in the thickest part of the breast. Use a meat thermometer to check the temperature.
Can I smoke a frozen turkey?
Yes, you can smoke a frozen turkey. However, it will take longer to cook than a thawed turkey. You will need to add about 50% more cooking time to the recipe.
How to Make a Brined & Smoked Turkey
Create your brined
With this post, I don’t mean to disparage any other turkey preparation techniques. Most Thanksgiving meals revolve around turkey, and I’m not knocking the incredibly delicious oven-roasted and deep-fried versions I’ve had over the years.
But none of them compare to a properly smoked turkey in terms of flavor and texture. I got Paul an electric smoker for Father’s Day a few years ago, and it has been the gift that keeps on giving! When it comes to ease of preparation, smoking your turkey is definitely less dangerous than using a deep fryer and much more convenient than roasting it in your kitchen oven! As in serving us dish after dish of amazing, mouthwatering smoked meat, such as tri tip, chicken thighs, ribs, and, of course, smoked turkey.
If you dont have a smoker, you really, really, REALLY should consider getting one. It could make a perfect Christmas present for someone you love. Just saying. Heres an affiliate link for the one that we have, which works great! Cooking your Thanksgiving turkey on a smoker is the ultimate for so many reasons.
In addition to lots of pie, don’t forget to try some of our other favorite Thanksgiving recipes, like this incredible turkey gravy and our favorite cornbread stuffing!
Process for Preparing a Brined & Smoked Turkey
The day before is the best time to brine the turkey in a mixture of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel for an overnight brine that will result in a delicious smoked turkey. Brining prevents the turkey from becoming dry while it is being smoked. See my Turkey Brine Recipe post for a detailed explanation of the brine recipe and the reasons brining is crucial.
For the brining bird, all we need is a big 5-gallon plastic bucket and ice to keep the temperature safe and cold over night.
The following day, remove your turkey from the brine, give it a thorough pat down to ensure the skin is dry, and apply oil to it. After that, you stuff the bird with aromatics like apple, onion, and fresh herbs before you truss it and take it outside to smoke.
Once you place a 12- to 15-pound turkey on the smoker, it can take four to five hours to smoke, so make sure you schedule your time appropriately.
Your electric smoker should be used on the lowest “smoke” setting for the first one to two hours before basting the bird with a rosemary butter mixture and turning up the heat to fully cook it.
After two and a half hours, the instant-red meat thermometer should read 170-180 degrees in the thickest part of the thigh, and everyone will be drooling over the incredible aromas emanating from the smoker. Waiting twenty minutes to carve it is nearly agonizing.
Additionally, before transferring your smoked turkey to a serving platter, it will be impossible to carve without sneaking sneak peeks at the incredibly flavorful, juicy, and moist meat or crispy skin.
I think it’s fun to go all out and dress up your serving platter for Thanksgiving by adding extra herbs or fresh cranberries. However, this turkey is so delicious that you won’t want to wait for Thanksgiving to arrive every year to prepare another one. We certainly dont. Additionally, the leftovers make excellent pot pie, sandwiches, or can simply be reheated the following day along with all of your other sides for a second meal that frequently tastes even better than the first because, you know, all of the preparation and cleanup has already been done and you just need to reheat everything!
Although I understand that not everyone owns a smoker, I couldn’t resist sharing our go-to Thanksgiving turkey recipe in case anyone has been debating purchasing one or has one but has never tried smoking a whole turkey with it. It really is so, so easy!.
And oh baby, the resulting bird just cannot be beat. In the future, I also plan to share some of our other favorite smoker recipes here, like my Uncle Richard’s incredible smoked baby back ribs.
