Of course you can skip the brine, because it's a bit of a pain, however your turkey might be dried out and not juicy. Print Smoking a turkey on Thanksgiving just might become your new tradition! The best brined and smoked turkey recipe for your holiday dinner. What you need to brine a turkey. You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. That year, Alton Brown put forth a brine in his Food Network show “Good Eats,” and newspapers on … This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. Oh, how I just love the tasty, smoky, and juicy flavor of smoked turkey. The key to making turkey, no matter how you plan on cooking it, is to brine it. It doesn’t really matter if the turkey is whole or not. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). Brine the turkey overnight in a stockpot in the refrigerator. Keep reading for brining guidelines. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! Ingredients. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. With a smoked turkey, you don’t have to brine the turkey first, which is awesome. As far as sugar, add about a quarter the amount of sugar (or sweetener of choice like honey, molasses, or brown sugar) as you did salt salt. Total Time 16 hours. A delicious, juicy Smoked Turkey recipe cooked on any type of grill or smoker, including a Traeger or wood pellet grill, electric, charcoal, or gas grill. TURKEY BRINE IN A 5 GALLON WATER COOLER . Brining can also be done on a piece of turkey. If you brine your turkey for 12-24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. Make a hammy turkey. That was not long after Year One of turkey brining, or what many people refer to as 1999. Salt is more effective when it’s rubbed directly on the meat. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 Turkey is dry enough without smoking it without brining (is my humble opinion). To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Remove the turkey from the brine and drain. The brine will give it a lot of extra moisture so you won't end up with a dry turkey. Wet brines are easy to pull off, but they do require a space commitment. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. The turkey soaks up the juice and flavors from the brine and the added salt helps trap in those juices so that as the turkey cooks it does not dry out. Use a 12-gallon stockpot to put your turkey in. Dry brining is an option, but it's not as juicy. Smoked Turkey. From brining, to not brining, whole to spatchcock, to smoked turkey breast. Read my notes on firing the BX50 below. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. Posted in: Blog, Recipes. The video! Turkey Brine. Get ready to impress everyone at the table! We love to wet brine our turkeys, especially if we are going to smoke them. So immediately we started toying with the idea of smoking the turkey … Place in the fridge and allow to brine for at least 2 days, 3 days if possible. Today, I’m using our Red River Ranch Smoky Dip mix with some softened butter, to give this bird great flavor. Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. The brine should ideally be made a day ahead of time. Combining everything in a bucket and stirring works, but isn't the best method. Smoked turkey breast is a great idea for your smaller holiday gatherings. Remove the turkey from the brine bath and let sit out for 10 minutes to warm up a bit (the butter will adhere better this way). And talk turkey to me. A good rule of thumb for the wet brine is that for a 12-14 pound turkey, use 6 quarts of water with 1 ⅓ cups of Diamond Crystal Kosher Salt (if using Morton’s, use a bit less than a cup). Refrigerate until cold. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Brine me baby! https://www.flamingroosterbbq.com/flaming-rooster-smoked-turkey-recipe Pour the 4 cups of brine over the turkey. If you DO decide to brine the turkey, the most basic brine is simply a salt & sugar solution: 1/2 cup salt (kosher salt) + 1/2 cup sugar + 1 gallon water, scaled as necessary. As salt is drawn into the turkey it will start to break down the proteins within the meat, which loosens them, then as the turkey cooks, they don’t tighten up as much, helping to keep the meat moist. It makes the turkey tastier and juicier. My favorite method is to first spatchcock and then brine the turkey. The recipe! This is a step-by-step guide for your most flavourful and tender bird ever. Pour the remaining 12 cups of water over the turkey. I’ve used both methods separately before, but never in a side-by-side comparison. The low heat draws the moisture into the bird, not evaporate it out. For the best results, putting together a good smoked turkey brine makes all the difference. Keep The Flavor Coming. Prep Time 12 hours. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection. Brine is essentially a salty liquid and when you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. We smoked a couple of chicken using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven! https://www.foodnetwork.com/.../honey-brined-smoked-turkey-recipe2-2203632 If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture. Firecracker Chicken Wings with a Bourbon Glaze → 7 thoughts on “Cajun Brine Solution for Turkey” Josh says: November 21, 2020 at 4:22 am . To make a simple wet brine (an alternative to dry-brining), bring 2 quarts of water to a boil in a pot large enough to hold the turkey and the brine. Post navigation ← Smoked Bacon Burger. Until now. To brine or not to brine, that is the question on many people’s minds when it comes to preparing your turkey for any holiday or meal. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. Stir in 6 quarts of ice water. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. It’s which method to go with: A wet brine soak in a salt water solution or a dry brine rubbed into and under the skin? Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Not sure why because it tastes so dang good! After the turkey soaks in the brine overnight, remove it from the container, shake the excess water from the cavity. This turkey will surely be a hit at your next holiday dinner! Fire your smoker at 155 degrees F. Cook the turkey 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. Swish the turkey around a little to mix. It’s an underrated meat the rest of the year. Add 1 1/2 cups of kosher salt and stir until dissolved. Remove the turkey from the brine, let the excessive brine run off and cook your turkey … This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. However, I will not be able to brine my turkey next time (for various logistical reasons) but I still want to do the best that I can do. Cover and refrigerate for at least 24 hours. For those of you that have smoked a whole turkey without brining, I would like to ask about your experiences and get your opinion on which of the below listed alternative methods would likely provide the next best result or should be avoided. Brining bags in a bucket or other large bowl/pot work well as a “holding tank” for brining the bird. Cook Time 4 hours. Technically, you do not have to brine the turkey. This smoked turkey makes the best holiday main course without taking up any oven space. This will help with seasoning and the skin crisping turkey cooking. Heat to dissolve the salt and sugar, then cool before submerging the turkey. An Affair from the Heart’s Smoked Turkey Recipe. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. If you are going to brine you want a really good recipe for a Turkey Brine so that you will have fantastic results every time. Morton's salt has a great recipe I have followed closely and intend to do again this year. Brine the Turkey. It’s a great low carb food to have on hand. Cooking on everything from pellet smokers, to offset, to our Weber kettle, to even a tiny portable grill. Smoked turkey: the final result! Tip: With paper towels- pat the skin of the bird dry. Brine the turkey for flavor With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. We’ve experimented with it all (except for fried, but that’s a story for another day) and this is our favorite way to make it. Submerge the bird in the brine. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. This wet brined smoked turkey is so simple to cook on the Traeger and it always yields a juicy and wonderfully smoked turkey. 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