recipe
Bring on the Brine: Easy Smoked Turkey Brine
5.0
You’ve got big plans for a perfect, smoked turkey dinner. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining.Use a brine before smoking to help keep meat moist while cooking and to soak flavor deep into turkey tissue. Brines can be as simple as just salt and water, or you can kick things up a notch by a...
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Ingredients
For the brine
2
gallons water
1
cup sugar
1
cup salt
4
bay leaves
2
lemons, cut in slices
4
sprigs fresh thyme
2
tablespoons sage
2
tablespoons onion powder
2
tablespoons garlic powder
3/4
tablespoon cumin
3/4
tablespoon smoked paprika
Directions
1
In a large sauce pan, combine water, sugar, salt, bay leaves, lemon slices, thyme, sage, onion powder, garlic powder, cumin, and smoked paprika over medium heat until sugar dissolves. Remove from heat.
2
Add ice or place in refrigerator until completely cooled.
3
Select a container large enough to hold all of the brine and turkey. Add turkey, making sure to stretch the skin of the turkey away from the legs. This will allow the brine get as close as possible to the surface of the meat. Let sit overnight.
Hot Tip: Place a bag of ice or plate over the turkey to keep it fully submerges while brining.
4
Remove the turkey. Rinse to wash off any excess salt or spice on and under the skin. Smoke and enjoy.
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