If you smoke your turkey brine, it will get moist, tender, and taste great with the fall flavors of apples, fresh herbs, and spices. This turkey brine recipe is so great, you’ll probably make it every time you have a holiday party.
Smoking a turkey is a fantastic way to infuse delicious wood-fired flavor into the meat. But smoking alone can lead to a dried out bird if you’re not careful. That’s where brining comes in – it helps ensure a juicy, tender and ultra-flavorful smoked turkey every time.
Making your own brine at home lets you control the ingredients to match your taste. While there are many great store-bought options, a homemade turkey brine allows you to customize the flavors exactly how you want. This article will cover everything you need to know about making turkey brine from scratch for smoking.
Why Brine Your Turkey Before Smoking
Soaking the turkey in a saltwater brine solution provides some major benefits:
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Enhances moisture – The salt allows the turkey to retain more moisture as it cooks, keeping it incredibly juicy and tender. No dry smoked turkey here!
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Boosts flavor – The brine enables seasonings to deeply and thoroughly penetrate the meat, taking the flavor to the next level
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Tenderizes – Brining helps break down muscle fibers in the turkey, resulting in a more tender texture.
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Enables even cooking – Brining ensures the turkey cooks nice and evenly from end to end, with no dried out spots.
Homemade Turkey Brine Ingredients
When making brine at home, you get to choose the ingredients to match your preferences. Here’s what you’ll need:
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Water – The liquid base. Use enough cool water to fully submerge the turkey.
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Salt – Necessary for brining. Kosher or sea salt is best. Use 1 cup per gallon of water.
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Sugar – Helps counterbalance saltiness. Brown sugar adds nice flavor. Use 1/2 to 1 cup per gallon.
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Aromatics – Spices, herbs, citrus, garlic, etc to infuse flavor. Get creative here!
How to Make Homemade Smoked Turkey Brine
Brining a turkey is simple. Follow these easy steps:
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Make the brine – Heat water, salt, sugar, and aromatics until salt & sugar dissolve. Let cool completely.
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Submerge turkey – Place turkey in container and cover fully with chilled brine.
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Refrigerate – Cover and chill 1-2 days. Longer = more flavor. Occasionally turn turkey.
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Remove & rinse – Take out turkey, rinse well and pat extremely dry.
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Smoke – Follow your preferred smoking method. Enjoy your delicious brined smoked turkey!
Flavorful Homemade Smoked Turkey Brine Recipes
Experiment with different brines to find your favorite. Here are some amazing brine options:
Apple Brine – This classic fall brine pairs perfectly with smoking.
- 1 gallon apple cider
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp peppercorns
- 1 tbsp allspice berries
- 5 smashed garlic cloves
- 3 bay leaves
- 2 cinnamon sticks
- 1 tsp dried thyme
Citrus Herb Brine – The bright flavors are fantastic with smoking.
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Juice and slices from 1 orange and lemon
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 10 smashed garlic cloves
Bourbon Brine – For bourbon lovers!
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 cup bourbon
- 1 tbsp black peppercorns
- 1 tsp cloves
- 1 bay leaf
- 2 tbsp chopped fresh sage
Smoking Tips for Best Homemade Brined Turkey
Once brined, smoking the turkey properly ensures moist, tender meat infused with delicious wood smoke flavor. Follow these top tips:
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Low and slow – Use low heat, 225-250°F. Slow cooking is key.
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Flavorful wood – Opt for wood like hickory, apple, cherry. Avoid mesquite.
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Rotate – Rotate turkey periodically for even exposure to smoke.
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Use a pan – Place turkey on a rack in a pan to catch drippings.
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Cook to temp – Cook to 165°F in breast and 175°F in thighs. Juices should run clear.
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Rest – Let rest 20-30 minutes before carving for juicier meat.
Get Creative with Your Turkey Brine
Homemade brines open up lots of possibilities to create your ideal smoked turkey flavor. Consider using ingredients like:
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Spices: chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder
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Citrus: orange, lemon, lime
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Liquids: wine, beer, cider, fruit juice
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Herbs: rosemary, thyme, sage, parsley, cilantro
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Sweeteners: molasses, maple syrup, honey
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Savory: soy sauce, Worcestershire sauce, hot sauce
The options are endless for crafting a brine that perfectly matches the flavors you want.
Frequently Asked Homemade Turkey Brine Questions
How long should you brine a turkey?
For ideal flavor and moisture, brine a turkey 24-48 hours.
What size container do you need?
Use a container big enough to fully submerge the turkey with room to spare. Coolers work great.
Can you over-brine a turkey?
Yes. Too much time in the brine over-seasons the turkey. Stick to 24-48 hours max.
Do you rinse a brined turkey?
Yes, always rinse thoroughly after brining to remove excess salt. Pat extremely dry.
Can you inject AND brine a turkey?
Absolutely! Injecting first helps the brine penetrate deeply for maximum effect.
What’s the best brine recipe for smoking?
It comes down to preference! Try different brines to find your favorite smoky flavor.
Make Homemade Turkey Brine for Smoked Turkey Perfection
With the right homemade brine and proper smoking method, you can achieve the juiciest, most flavorful and tender smoked turkey ever. Brining is easy and allows you to add the exact flavors to complement the wood smoke. Get creative with your brine ingredients to match your desired taste. Smoked turkey is fantastic for holiday meals or anytime you’re craving finger-licking barbecue flavor.
Can You Brine and Smoke a Turkey?
This is a very important question about smoking a turkey, and the answer is a resounding YES! You can brine and then smoke a turkey! In fact, I like to use this apple spice turkey brine before I make my Smoked Turkey recipe. It’s amazing, I tell ya!.
If you brine the turkey first, it will stay moist and tender while it’s in the smoker. Because different parts of the turkey cook at different speeds, this helps make sure that all of the meat cooks at the same time. Finally, brining a turkey before smoking it adds a lot of flavor (especially with this apple spice brine!), so you won’t need to add any more seasoning!
How to Brine a Turkey
Let’s get this process started! Even though Thanksgiving can be stressful, this process doesn’t have to be. Plan a bit ahead, and you’ll be all set for the big day.
- Make the brine. In a large pot on the stove, mix water, apple juice, salt, spices, and herbs. Bring the contents to a boil.
- Chill completely. After taking the brine off the heat, add more apple juice and ice cubes and stir them in to cool it down. Allow to fully chill before adding a turkey. You shouldn’t put the warm liquid on a raw turkey!
- Brine the turkey. Put the turkey in the solution and then put everything in the fridge. You can brine the turkey in a big stockpot, a big zip-top bag, or a small cooler. Just make sure the turkey stays submerged and the temperature of the brine stays below 40 degrees F.
- Pat dry and smoke. After you brine your turkey, use a paper towel to wipe off the extra brine. Don’t forget to be careful when you rinse your bird. Rinsing can help get rid of some saltiness, but it can also spread bacteria. After taking the turkey out of the brine, you should either pat it dry with a paper towel or carefully put it in a deep bucket or something else full of cold, clean water.
If the turkey is already seasoned, it shouldn’t need any more rub. However, I suggest lightly coating the skin with oil or melted butter to help it get crispy. If you do decide to use a rub, I recommend my Smoked Turkey Rub. It has a great mix of BBQ and herbaceous flavors that make the turkey taste better without being too strong.