I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But just like many things in life, I was overcomplicating it and not realizing it’s the exact same procedure for other roasted chicken recipes I’ve made, like this Peruvian-inspired pollo asado, and herb roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.
Smoking a turkey can feel daunting, but it’s a rewarding process that produces tender, flavorful meat with a crispy exterior. Paired with the technique of dry brining, your turkey will become a show-stopping centerpiece for any meal. In this guide, we’ll walk you through the steps to smoke a turkey, including dry brining tips, choosing the right turkey, and smoking methods. Let’s dive in!
Brining is an essential technique for ensuring a juicy flavorful smoked turkey breast. It helps the turkey breast retain moisture and also allows it to absorb extra flavor. Follow this complete brining guide and you’ll have perfectly cooked smoked turkey breast with a tender texture and delicious taste every time.
Why Brine a Turkey Breast for Smoking?
Brining provides two major advantages when smoking turkey breast
- Improves Moisture Retention
One of the biggest risks when smoking lean turkey breast is it drying out and becoming tough. Brining helps prevent this by hydrating the turkey breast, allowing it to hold onto more moisture during the smoking process. The salt in the brine seasons the meat while also dissolving some proteins. This enables the turkey to soak up and retain more moisture.
- Infuses Flavor
Brining also lets you infuse the turkey breast with lots of extra flavor. All of the spices, herbs and other ingredients in the brine get absorbed into the meat. This gives you much more complex flavors compared to just using a basic salt brine. You can create sweet, spicy, herby and boldly flavored brines.
Brining Ingredients
A brine has three essential components:
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Water – The base of the brine, necessary for keeping the turkey breast hydrated. Use plain water without added flavors for best results. Filtered or bottled water is ideal.
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Salt – Seasons the turkey and helps it retain moisture. Use kosher salt since it dissolves quickly. Table salt with additives can cause off-flavors. A good ratio is 1/4 to 1/2 cup salt per quart of water.
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Flavorings – Get creative with ingredients like sugar, herbs, spices, citrus, vinegar, garlic, onions, broth and more.
Proper Brine Ratios
Use these ratios for an optimally flavored brine that keeps the turkey breast juicy:
- 1 cup salt per 1 gallon of water
- 1/2 cup sugar per 1 gallon of water
- Flavorings as desired
You’ll also want about 1-2 gallons of brine per 4-8 lbs of turkey breast. This ensures enough liquid to fully submerge the meat.
Brining Times
For ideal flavor and moisture infusion, brine the turkey breast for 12-24 hours. Any less and the brine doesn’t fully penetrate into the meat. Any longer and the texture becomes too soft.
- 12 hours works well for a boneless turkey breast
- 24 hours is best for a bone-in breast since the bone absorbs brine too
Keep the turkey refrigerated at 40°F or below throughout brining to prevent bacteria growth.
Step-by-Step Brining Instructions
Follow these simple steps for flawlessly brined smoked turkey breast every time:
1. Make the Brine
Combine water, salt, sugar and desired flavorings in a large pot. Heat over medium, stirring frequently, until the salt and sugar fully dissolve. Remove from heat and let cool completely.
2. Submerge the Turkey Breast
Place the turkey breast in a container large enough to hold it with extra room. A food-grade bucket or large bowl works well.
Pour the cooled brine over the turkey until fully submerged. If needed, weigh it down with a plate to keep fully immersed.
3. Refrigerate
Cover the container and refrigerate for 12-24 hours. Flip the turkey halfway through for even brining.
4. Remove and Rinse
Once fully brined, remove the turkey breast from the brine. Rinse under cold water and pat dry with paper towels.
5. Apply a Dry Rub
For maximum flavor, evenly coat the brined turkey breast with a dry rub. Use spices like brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper.
6. Smoke the Turkey
Smoke the turkey breast according to your smoker instructions until fully cooked and the internal temperature reaches 165°F.
7. Enjoy Juicy, Flavor-Packed Results!
After all that brining and smoking, you’ll have incredibly moist, delicious turkey breast bursting with flavor. Enjoy on sandwiches, in salads or carved for dinner.
Frequently Asked Questions
What if I don’t have 12-24 hours to brine?
In a pinch, you can quick brine for 1-4 hours. The effects won’t be as strong but it’s better than no brining.
Can I reuse brine?
It’s not recommended to reuse brine. The turkey absorbs seasonings from it which alters the flavor. Discard brine after one use.
What about wet vs. dry brining?
Wet brining by submerging in seasoned liquid works best for whole turkey breasts. It ensures thorough brining. Dry brining involves just rubbing a salt mix on the meat and is better for thinner cuts.
How much brine is needed?
Plan on about 1 gallon of brine per 4-8 lbs of turkey breast. The exact amount varies based on container size/shape. Make sure the breast is fully submerged.
Can I brine frozen turkey breast?
Yes, but defrost it first. Brining only penetrates thawed meat. Defrost in the fridge until no longer frozen but still chilled.
What containers work for brining?
Use food-safe plastic, glass or stainless steel. Avoid reactive metals like aluminum. Buckets, large bowls and pots all work well.
Should I rinse off brine before smoking?
Always rinse and pat the turkey dry after brining. This removes excess surface salt for better flavor balance.
Conclusion
Now you’ve got all the secrets to brining success for smoking turkey breast! Follow these complete instructions to infuse maximum moisture and flavor into the meat. Feel free to experiment with your favorite brine ingredients too. Your custom brine and smoked turkey breast will become a go-to favorite.
Olive Oil Mayonnaise vs Butter for Roasting
The majority of recipes you’ll find on the internet and even cookbooks involve using butter as a binder for seasoning chicken or turkey. The butter is supposed to flavor and moisten the turkey when rubbed underneath the skin, as well as help get the skin crispy and golden brown, like a magazine shot.
Did you know that mayonnaise functions the same way? Mayonnaise bastes the turkey throughout the cooking process so the turkey maintains it’s natural juices and is seasoned by the continual basting of the mayonnaise mixture.
Here are 4 Reasons Why I Prefer to Use Olive Oil Mayonnaise:
Olive oil mayonnaise has a significantly lower saturated fat content. As you may know, consuming a lot of foods high in saturated fats can build (LDL) cholesterol in blood vessels which leads to heart-related issues. Alternatively, olive oil mayonnaise contains heart-healthy monounsaturated fats that support cardiovascular health.