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 smoking But is it absolutely necessary to brine a turkey prior to smoking it? There are pros and cons to consider when deciding whether to brine or not.
What is Brining?
Brining involves soaking meat in a saltwater solution before cooking. For turkey, the bird is submerged in heavily salted water along with spices herbs and sometimes sugars. It soaks for hours to allow the brine to penetrate deep into the turkey breast and thighs.
The salt interacts with the proteins, allowing the turkey to retain more moisture during cooking. The flavors from any added aromatics also get infused into the meat. This helps counteract the drying effect of the low, slow smoking process.
Benefits of Brining Turkey Before Smoking
There are some advantages to brining a turkey destined for the smoker
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Increased moisture retention for a juicier smoked turkey
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Ability to infuse lots of seasoning flavor into the meat
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Tenderizes the turkey meat through salt interaction
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Helps the lean white meat stay juicy
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Adds weight through absorbed moisture
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Convenient way to season and marinate the bird
So brining does offer some real benefits, especially for ensuring a moist smoked turkey. If juiciness is your main goal, brining helps achieve that.
Downsides of Brining Smoked Turkey
However, brining does come with a few disadvantages as well:
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Dilutes the turkey’s natural flavors
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Can make the skin soggy rather than crisp
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Adds extra time and effort to preparation
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Requires a large container to submerge turkey
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May result in overly salty flavor if not rinsed well
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Wet brine injected into cavity can leak and be messy
For these reasons, brining is not an absolute must when smoking turkey. There are alternatives that also help ensure a flavorful, tender and juicy bird without brining.
Alternatives to Brining Smoked Turkey
Here are some brine-free options to consider instead:
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Dry brine – Rub salt and spices directly onto turkey skin
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Inject brine – Use a syringe to inject brine deep into meat
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Marinate – Soak turkey in an oil, yogurt or sauce marinade
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Stuff aromatics – Put herbs, citrus, onions in the cavity
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Baste – Frequently mop turkey with sauce during smoking
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Cook properly – Monitor temperature to avoid overcooking
With the right techniques, you can achieve a moist smoked turkey without needing to brine. A salt and herb rub, marinade or basting does the trick. Proper temperature control is also key.
While brining does offer some benefits for retaining moisture in smoked turkey, it is not absolutely required. With the downsides like soggy skin and diluted flavor, many barbecue aficionados opt to skip brining their birds before smoking.
Using alternative seasoning and cooking methods allows you to infuse plenty of flavor while keeping the turkey juicy and tender. So consider whether brining aligns with your preferences and goals before deciding if it’s necessary for your smoked turkey or not.
Frequently Asked Questions About Brining Smoked Turkey
Does brining make smoked turkey too salty?
It can if the brine is overly concentrated with salt. Be sure to carefully follow recipe guidelines. Rinse the brined turkey well before smoking. Soaking in clean water helps reduce saltiness.
How long should you brine a turkey for smoking?
Most experts recommend brining a whole turkey for 12-24 hours in the refrigerator. Brining longer than 24 hours risks making the meat too salty. Injectable brines work faster.
Can you over-brine a turkey?
Yes, it is possible to over-brine a turkey. Too lengthy a brining time can lead to overly salty flavor and a spongy texture. Stick within the recommended 12-24 hour brining timeframe for best results.
Does brining turkey help it cook faster?
No, brining does not significantly affect the cooking time. It takes just as long to smoke a brined turkey as an unbrined one. Brining helps retain moisture, not speed up the cooking process.
Can you brine just part of the turkey?
You can brine just the breast meat if desired. The breasts often dry out the most. Submerge only the breasts in brine in a shallow dish overnight before smoking the whole turkey.
While brining a turkey destined for the smoker can offer some benefits, it is not strictly necessary. With the right combination of alternative techniques, you can achieve a juicy, flavorful smoked turkey without needing to brine at all.
How long does it take to smoke a turkey?
As always, the size of the turkey determines how long you need to smoke it. The smoking process is cooking the meat, even at that lower temperature. You still will need an internal temperature of at least 165-175 degrees Fahrenheit. If you are smoking the turkey at the lowest setting, you can plan on about 30 minutes per pound.
For my recipe, today, a 15 pound turkey smoked at 225 degrees for 2 hours, then the bird is covered and the grill is turned up to 325 for the 90 minutes remaining. We were eating it in about 4 hours!
An Affair from the Heart’s Smoked Turkey Recipe
As mentioned, there is no wait time when it comes to my recipe, because there is no brining. The ingredients you need are a turkey, mine was 15 pounds, 2 sticks of butter, and these spices: basil, oregano, rosemary, celery seed, Italian seasoning, nutmeg, pepper, salt and Traeger chicken rub.
Mix one stick of melted butter with all of the herbs and spices.
Place the bird on a rack in a roasting pan. Rub the herb butter all over the turkey, inside and out – and make sure to get some underneath the skin, too. It helps to keep the moisture in and gives that herby flavor throughout the bird.
We used Hickory pellets for this recipe. Set the turkey on a preheated grill uncovered and close the lid for 2 hours. No Peeking!
Open the lid, drop the second stick of butter into the bottom of the pan, cover the pan with foil and increase the heat on the smoker. Cook for another 90 minutes, before checking the internal temperature. The internal temperature of the thickest part of the breast needs to reach 165 degrees Farenheight.
If you have never tried the Thermapen Mk4 meat thermometer, you need to! It’s the BEST I have ever used. Makes the perfect holiday gift, pick one of 10 colors!