Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours.
Using a Traeger grill to prepare meats makes controlling the temperature so simple. And that is really the secret to its success. Low and slow with the pellets of your choice. Yes, you can use any type of grill you have handy. As long as you can keep a good low temp, and keep the smoke consistent, it will be just as good.
Electric pellet smokers like Traeger are very convenient and easy to maintain. They offer plenty of advantages over traditional old school wood smokers.
This Smoked Turkey Recipe is delicious any time of the year, of course, but at the holidays it can save much needed oven space for those other side dishes. We all know how jam-packed that oven can get, especially when you are baking a turkey in it!
Brining is a popular technique used by many cooks to help keep turkey moist and flavorful especially when slow-cooking methods like smoking are used. But is brining absolutely necessary for a juicy smoked turkey or are there other options? This article examines whether brining is required or just an optional extra step.
Overview of Brining Turkey
Brining involves soaking the raw turkey in a saltwater solution prior to cooking. The salt interacts with the proteins, allowing the turkey to retain more moisture. Brining also enhances flavor and makes the meat more tender.
A basic brine is made by dissolving salt and sugar in water. Other flavorings like spices, herbs, and aromatics can also be added. The raw turkey is submerged in the brine, ideally for 12-24 hours in the refrigerator. Once brined, the turkey is removed, patted dry, and smoked as normal.
Proponents argue brining is essential for juicy smoked turkey But skeptics claim it leaches out flavor and can make the skin soggy So what are the pros and cons of brining before smoking a turkey?
Potential Benefits of Brining Turkey
There are some advantages that brining can offer
-
Moisture retention – The salt allows turkey to hold onto more moisture during cooking. This can prevent dry, overcooked meat.
-
Tenderizes meat – Salt interacts with proteins, partially dissolving them to make the meat more tender.
-
Enhances flavor – Not only salt, but added sugars and aromatics infuse the turkey with more flavor.
-
Allows seasoning to penetrate – Brining can help distribute spices and herbs deeper into the meat.
-
Prevents over-smoking – The added moisture prevents smoke flavor from becoming overpowering.
Potential Drawbacks of Brining
However, there are also some downsides to brining that should be considered:
-
Alters natural flavor – An overly salty brine can mask the subtle natural turkey flavors.
-
Can make skin soggy – The extra moisture is difficult to crisp up the skin during smoking.
-
Adds time – Brining requires planning ahead and 12-24 hours of waiting.
-
Uses more space – A large container is needed to fully submerge the turkey.
-
Messy process – Getting a raw turkey in and out of brine can be unwieldy and messy.
-
Difficult with whole turkey – A full bird doesn’t brine as evenly since the cavity doesn’t absorb brine.
Alternatives to Brining Smoked Turkey
If the drawbacks of brining dissuade you, there are some alternative options to keep your smoked turkey juicy:
-
Dry brine – Rubbing turkey with salt, sugar, and spices achieves similar results to brining but in a faster, neater process.
-
Injecting – Injecting marinades deep into the turkey breast and thighs directly targets the white meat.
-
Basting – Regularly mopping the smoked turkey with butter, broth, or sauce keeps the surface moist.
-
Low and slow – Long, low-temp smoking itself helps keep turkey meat incredibly moist.
-
Spice rubs – Rubs and marinades impart moisture and flavor without lengthy brining.
-
Cook to proper temp – Don’t overcook the turkey. Smoke until breasts hit 160-165°F for ideal moisture.
While brining does offer some benefits, overall it is an optional extra step when smoking turkey, not a requirement. With the right techniques, a smoked turkey can turn out incredibly moist and delicious even without brining. The choice comes down to personal preference and how much prep work you want to take on.
If you do decide to brine, stick to a brief 4-6 hour brine to minimize the drawbacks. But smoked turkey turns out phenomenally well either way. Don’t feel brining is mandatory – instead, focus more on proper seasoning, gentle cooking temp, and avoiding oversmoking. With a little care, your smoked turkey will be a huge hit regardless of whether you brine or not.
How to store smoked turkey?
Naturally, smoking your turkey for Thanksgiving or other holiday meals is great. But even better? The leftovers of course! With smoked turkey meat, as long as you store it correctly, then it lasts a while.
In the fridge, the smoked turkey will last about four or five days. But go ahead and freeze some if you can’t use it all that quickly. It keeps in the freezer for up to 3 months as long as you store it in airtight bags. I also recommend wrapping it in foil as well.
Wrap up slices and separate them into a few small sandwich-sized zip bags. Then, you can take out easy to use portion sizes when you need some for a sandwich or salad later.
Love it? Pin it!
Don’t forget where you found this simple and delicious Traeger Smoked Turkey Recipe! Pin it to your favorite Pinterest recipe board before you go!
Meat Church : How to Brine and Smoke a Turkey
FAQ
Can I smoke a turkey without brine?
- Properly thaw your turkey and pat dry.
- Remove all innards.
- About three hours before you plan to smoke it, generously rub the stick of butter all over the skin.
- Sprinkle your salt & pepper all over the bird.
- Wrap in plastic wrap and place back in fridge until grill is ready.
Can you smoke meat without brining?
Brines and salty rubs are not necessary. It’s like cooking a roast; the deep interior never gets exposed to sodium. Smoke is an antimicrobial, and effectively kills anything on the surface, so there are no food safety issues involved in reducing or eliminating salt.
Should you brine turkey before smoking?
A brined turkey will cook much faster than a non-brined turkey. Here are the basic rules of thumb for smoking: Smoking at 225° – 235° at 21-23 minutes per …Nov 17, 2021
Is brining a turkey really necessary?
The short answer is yes, you definitely need to brine a turkey. Turkeys are naturally lean and because they are quite large, it’s really difficult to cook them through without the meat becoming tough. The definition of brine is water that has been strongly saturated with salt.
Should you brine a Turkey before smoking?
Typically, you would let the turkey sit for around 12 hours prior to smoking. However, some experts advise against brining turkey, arguing that it ruins the bird’s natural flavor. Instead of brining your turkey, you may want to consider injecting it, especially if you’re smoking it.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
Can You brine a Turkey?
Salt and other seasonings also help tenderize the turkey, as they’re absorbed through the turkey’s skin. You also don’t have to find a large pan to put the turkey in for several hours, as you would with wet brining. Simply coat the bird in seasoning and let it sit in the fridge until you’re ready to smoke it.
How do you smoke a brined Turkey?
Here are a few tips for smoking a brined turkey: * Use a good quality wood for smoking. Some good choices for smoking a turkey include hickory, apple, or cherry wood. * Smoke the turkey at a low temperature. The ideal temperature for smoking a turkey is between 225-250 degrees Fahrenheit. * Don’t overcook the turkey.
How long should a Turkey be brined before cooking?
The turkey should be completely submerged in the brine, and it should be refrigerated for anywhere from 4 hours to 24 hours. When brining a turkey, it is important to use a brine that is the same temperature as the turkey. If the brine is too hot, it will cook the turkey, and if the brine is too cold, it will not be effective.
Can You brine a Turkey too long?
Yes, you can brine turkey too long. If you brine turkey for too long, the meat can become too salty and mushy. The general rule of thumb is to brine turkey for no longer than 48 hours. Can I brine turkey that has already been cooked? No, you should not brine turkey that has already been cooked.