Does a Brined Turkey Take Longer to Smoke?

Smoking a turkey for the holidays is a great way to add delicious wood-fired flavor But there’s a common question many have when preparing a smoked turkey does brining make the cook time longer? The short answer is no – a brined turkey does not take longer to smoke In fact, brining helps the turkey cook faster!

Why Brine a Turkey Before Smoking

Brining is a crucial step that infuses flavor while keeping the turkey juicy. Here’s why it’s so beneficial to brine a turkey destined for the smoker

• Moisture – A saltwater brine evenly seasons the turkey while helping it retain moisture. This prevents the lean breast meat from drying out during the long smoke

• Flavor – The brine travels deep into the turkey to season it from the inside out. Brines often contain aromatics like citrus, herbs, spices, and sweeteners that provide extra flavor.

• Tenderness – Salt breaks down muscle proteins, resulting in more tender and juicy meat.

• Faster Cooking – The extra moisture inside means less evaporation while cooking. So a brined bird cooks faster than an unbrined one.

Simply put, brining sets your turkey up for the perfect texture and tastes after smoking.

Brining Time Guidelines

To brine a whole turkey before smoking, plan for 12-24 hours of brining time. Here are tips on timing:

• Small turkey (12 lbs): Brine 12-18 hours
• Medium turkey (12-15 lbs): Brine 18-24 hours
• Large turkey (16-20 lbs): Brine 24 hours

You’ll also want to air dry the turkey after brining – at least 12 hours is ideal. This helps the skin get crispy during the smoke.

The most important thing is keeping the brine and turkey chilled at 40°F or below. Be sure you have room in the fridge or use a cooler setup to maintain a safe temperature.

Smoking Times for Brined Turkeys

A brined turkey does not need additional smoking time versus an unbrined one. If anything, brining reduces the time slightly.

Here are approximate Traeger turkey smoking times to follow:

At 225°F – 235°F:

• 12 lb turkey: 4-4.5 hours
• 15 lb turkey: 5-5.5 hours
• 20 lb turkey: 6-7 hours

At 245°F – 255°F:

• 12 lb turkey: 3.5-4 hours
• 15 lb turkey: 4.5-5 hours
• 20 lb turkey: 5-6 hours

The best way to test doneness is using an instant read thermometer. Cook the brined turkey until it reaches an internal temperature of 165°F in the breast and thigh. Then carryover cooking will take it up to the safe temp of 170°F as it rests.

Step-by-Step Guide to Smoking a Brined Turkey

Follow these simple steps for smoking turkey perfection:

1. Make the brine: Heat water, salt, sugar, and aromatics to fully dissolve. Let cool completely.

2. Submerge the turkey: Place the turkey in a large container and cover with the chilled brine. Refrigerate 12-24 hours.

3. Rinse and dry: Drain the brine and rinse the turkey. Pat it completely dry. Air dry in the fridge uncovered for 12-24 hours.

4. Prepare the smoker: Set up your Traeger for smoking at 225°F – 255°F with your favorite wood pellets.

5. Smoke the turkey: Place turkey on the grill, breast up. Smoke until it reaches 165°F internally, 3.5-7 hours depending on size and temp.

6. Rest and carve: Let rest 20-30 minutes before slicing to allow juices to redistribute.

Maintaining Moisture While Smoking

Smoking for long periods at low temperatures can dry out meat. Here are tips for keeping brined turkey moist:

• Brine properly with the right salt-to-water ratio. Too little salt won’t work.

• Cook at higher temp (250°F +) to reduce drying while still getting smoke flavor.

• Use a foil tent or butcher paper wrap once the skin is browned.

• Spritz with broth or apply a mop sauce during smoking.

• Inject with broth before smoking for extra internal moisture.

• Let turkey rest 20-30 minutes before carving so juices can absorb back into the meat.

Brined Smoked Turkey Recipes

Ready to brine your bird for the smoker? Try these winning recipes:

Best Smoked Turkey Recipe – Citrus brined turkey coated in a savory rub

Bourbon Brined Smoked Turkey – Bourbon and orange brine makes this turkey extra flavorful

Brown Sugar Brined Turkey Breast – Sweet brine keeps breast meat juicy

Juniper Brined Turkey – Juniper, thyme and garlic add savory depth

Cider Brined Turkey – Apple cider and citrus brine

Get Your Best Brined Smoked Turkey Yet

Now that you know brining won’t extend the cook time, you can relax and focus on nailing the perfect flavors. Brining remains the secret to super juicy, tender smoked turkey. Follow these tips and you’ll have the star of the holiday table this year.