The most flavorful and moist turkey meat is produced by the best turkey brine recipe, which is ideal for Thanksgiving entertaining. We have used this recipe year after year without fail, always making everyone extremely happy.
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Thanksgiving is not my favorite holiday, as you have probably already guessed if you have been following me for any length of time.
You want to see two extremely happy campers just come hang out at my house on Thanksgiving. They adore the food, the cooking and the company.
Because of this we have truly perfected some of our traditional Thanksgiving recipes. My brother makes the BEST Thanksgiving turkey I have ever had, my brother makes the most amazing red skinned mashed potatoes, and my husband makes the BEST biscuits ever
I have been telling him for years that we need to do a post about his turkey brine.
We’ve never taken a break during the holidays to work on the post for the website, so this year I decided to grab the opportunity.
I took notes on the ingredients and procedures while he was making the brine, and on Thanksgiving Day, I took some photos so that I could finally share it with all of you.
I had to stealthily take a few pictures in between preparing mac & cheese, biscuits, candied sweet potatoes, mashed potatoes, etc.
The photographs fail to capture the incredible juiciness of the turkey meat and the intense flavor that permeates every bite.
This recipe for the Best Turkey Brine is so delicious that it will leave you wondering about the power of having a well-stocked spice cabinet.
Are you looking to elevate your Thanksgiving turkey game? Look no further than curing your bird with pink salt! This simple technique adds a delightful “hammy” flavor to the meat, perfectly complementing the smoky notes of your smoker Let’s dive into the world of pink salt and discover how to achieve the perfect cured and smoked turkey.
What is Pink Salt?
Pink salt, also known as cure #1 or Prague powder #1, is a mixture of sodium chloride and sodium nitrite. It plays a crucial role in curing meats, inhibiting the growth of harmful bacteria while adding a distinctive flavor.
Benefits of Using Pink Salt for Smoked Turkey:
- Enhanced Flavor: Pink salt imparts a subtle, savory “hammy” flavor to the turkey, elevating its taste profile.
- Improved Texture: Curing with pink salt helps retain moisture, resulting in a juicy and tender turkey.
- Food Safety: Pink salt inhibits the growth of harmful bacteria, ensuring a safe and delicious final product.
How to Use Pink Salt for Smoked Turkey:
- Choose the Right Brine Recipe: Look for recipes specifically designed for curing turkey with pink salt. These recipes will provide the correct ratio of pink salt to water and other ingredients.
- Brine the Turkey: Submerge your turkey in the brine solution for the recommended time, typically 24-48 hours. Ensure the turkey is completely submerged and refrigerated during the brining process.
- Rinse and Dry: After brining, thoroughly rinse the turkey and pat it dry with paper towels.
- Smoke the Turkey: Follow your preferred smoking method and recipe, ensuring the internal temperature reaches 165°F.
Tips for Using Pink Salt:
- Use high-quality pink salt specifically designed for curing meats.
- Follow the recipe’s instructions carefully for the correct amount of pink salt.
- Do not substitute pink salt with regular table salt, as it does not contain the necessary sodium nitrite for curing.
- Always refrigerate the turkey during the brining process.
- Cook the turkey to a safe internal temperature of 165°F.
Additional Resources:
- The Fed Up Foodie’s Best Turkey Brine Recipe: This recipe provides detailed instructions on how to brine a turkey with pink salt, along with helpful tips and variations.
- Smoking Meat Forums Discussion on Pink Salt in Turkey Brine: This forum thread offers valuable insights and advice from experienced pitmasters on using pink salt for smoked turkey.
Curing your turkey with pink salt is a simple yet effective way to create a flavorful and juicy smoked masterpiece. By following the steps outlined above and utilizing the provided resources, you can impress your family and friends with a truly unforgettable Thanksgiving feast. So, grab your pink salt, fire up your smoker, and get ready to experience the magic of cured and smoked turkey!
21 to 24 lb Bird
See recipe below for a 21-24 lb turkey.
How To Brine Turkey
- Fill a large stock pot with half a gallon of water, then add all the herbs, spices, sugar, salt, and chicken broth.
- Bring to a boil, stirring periodically, until the sugar and salt are dissolved.
- Take off heat and add ice. Let sit until ice has dissolved and brine has cooled.
- Open brining bag into an approximately 36-42 quart stock pot.
- After placing the turkey, breast side down, in the bag, cover it with the brine.
- Close bag and let sit in the refrigerator to brine.
Smoked and Cured Turkey for Thanksgiving
Does pink salt cure poultry?
Lets be clear right off the bat, we’re not trying to cure the poultry. Adding a bit of pink salt (cure #1) in the brine adds a “hammy” flavor to the poultry that goes well with smoke. Once I started adding pink salt to my poultry brines (turkey or chicken), I’ve heard “OMG, this is the best (turkey, chicken) I’ve ever tasted!”
Do smoked turkeys need pink salt?
I noticed that some of the brines for smoked turkeys include pink salt. I’ve brined turkeys quite a bit for regular oven baking and never added it. What are the benefits from adding it when smoking? Lets be clear right off the bat, we’re not trying to cure the poultry.
How do you keep a Turkey submerged in brine?
Chill the brine and add the turkey, making sure to completely cover the turkey with brine. The best way to contain the brine and keep the meat submerged is using the Turkey Tom Briner Bucket. This bucket has an adjustable-height locking plate that makes it easy to hold the meat under water.
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.