When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving. Thank you! Thanks!! It might not take as long to cook, but as long as you are using a thermometer to monitor the temperature of your turkey, you will be fine. If you are brining a 20-pound turkey, it should brine for at least 20 hours, so plan accordingly. Thanks for the comment, Jordan. Smoke and enjoy. Your email address will not be published. View my complete disclosure policy for details. It was an old hen that had been in the freezer for a few months. Use a brine before smoking to help keep meat moist while cooking and to add flavor. I’m so glad your turkey turned out so well! How to brine a chicken before smoking. Add ice or place in refrigerator until completely cooled. You want a thin wisp of smoke. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Thank you Amy! Which means you have more time to relax or work on the rest of your Thanksgiving dinner or holiday meal! Brining keeps the turkey from drying out during the smoking process. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Always rinse the meat with cold water before cooking to remove excess salt. I have not done a Thanksgiving Turkey, I have 48 people coming for Thanksgiving and I am making two Turkeys One 11 lbs. Your email address will not be published. This will give time for the brine concentrated near the surface to move deeper into the turkey. If you brined for 12 hours or fewer, you shouldn’t need to … Shannon – yep, it’s a Traeger! Then next day take the turkey out of the brine and pat dry. It’s unreal. Leave your turkey in brine overnight in the refrigerator for the best results. Great pics, too! If there is enough space around the birds for heat and smoke to circulate, I wouldn’t think that it would affect the cook time very much (we’ve done multiple whole chickens and two large pork shoulders at the same time without any significant increase in smoke time since there was still plenty of space for smoke and heat to circulate). This is the most gorgeous turkey I have ever seen! I do love smoked turkey…this year I hope to “spatchcock” it…but this sounds delicious too. If you’re brining outside the refrigerator, use a probe thermometer to ensure the brine’s temperature doesn’t exceed 40°F. Just saying. Select a container large enough to hold all of the brine and turkey. We do our turkey in the Traeger every year but have yet to actually smoke it for part of the cooking time. If your brine is heated, be sure to cool it to room temperature before brining. When it’s Thanksgiving, I think it’s fun to go all out and garnish your serving platter with extra herbs or fresh cranberries, just to make things look fancy. Everyone has a secret recipe they swear by for cooking a turkey. Once you’ve made room for the turkey in the refrigerator, let it sit there to brine. A few years ago, I got Paul an electric smoker for Father’s Day and it has turned out to be the gift that keeps on giving. LOL. How long to brine a turkey: Brine your turkey in a wet brine for 1 hour per pound of turkey. Aim for 30 minutes per pound of meat, at 225°F/107°C. That is one beautiful turkey platter! Would I need to make any changes for an 8 lb turkey? If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. I would love to hear how it turns out! Then the next day, you will want to pull your turkey out of the brine, pat it off well so that the skin is dry, and rub it with oil. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. But in terms of flavor and texture, none of them hold a candle to a properly smoked turkey. You will receive a link to reset your password. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Lucky for you you're smoking your turkey this year. Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 1/2 to 2 hours. If it doesn't, mix together additional brine by adding 1 tablespoon of table salt (2 tablespoons kosher salt) with 1 cup of water. It turned juicy and very flavorful. Im seriously slapping myself for that! A wet brine adds amazing flavor and moisture. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey But there are exceptions to the rule. You’ve got big plans for a perfect, smoked turkey dinner. I tried your recipe and mixed it up with a couple of others. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Cover with a lid, plastic wrap or foil and place in the fridge for And as far as ease of preparation goes, cooking your turkey on a smoker is definitely less fraught with potential danger than using a deep fryer and much more convenient than roasting it in an oven in your kitchen! Small birds or game may only need 8 to 12 hours, while turkeys or whole hams benefit from 24 to 48 hours in the refrigerator. I split the water with apple juice and used the apple, onion and fresh herbs in the brine and used them and more fresh for stuffing before smoking. Cover the bucket a lid or a thick, tight layer of aluminum foil and set aside to brine overnight. I do have a question though, I need the drippings for gravy, have you ever done this method in a roasting pan in the Traeger? https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Please enter your email address below. Wish I had a smoker so I can do this! If you prefer a less-salty smoked turkey, brine it for a shorter amount of time. For the best experience on our site, be sure to turn on Javascript in your browser. Smoking Your Turkey. For the best experience on our site, be sure to turn on Javascript in your browser. Because of the longer cooking time, there is a greater chance of the meat drying out, which is why we recommended making a brine for turkey or poultry. Keep it simple and dry brine your turkey. Make sure that you are not producing a lot of white smoke. In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange and bay leaves. When ready to smoke the turkey, remove the bird from the brine, drain well and pat the skin and inside cavities dry with paper towels. Time – a general rule of thumb is to brine 1 hour per pound of meat. How to brine a chicken before smoking. We certainly don’t. However, leaving your turkey in a wet brine for more than a day is typically not recommended. But this turkey is so good that you won’t want to wait for Thanksgiving to come around each year to cook a turkey. Brined the 12lb turkey for a full day and smoked for 8 hrs at 230 with the turkey in a foil roaster pan. Get it up to temperature (225F). This recipe for how to make a brined & smoked turkey makes the juiciest, most succulent smoked turkey ever! Buckle up because you're about to experience what might be the moistest bite of white meat you've ever sunk your teeth into. It came out very moist and tender. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Yes it truly is the best…ive been doing it now more,than 15yrs…. Also, if you are still contemplating your pie menu for Thanksgiving Day dessert, check out my Homemade Blackberry Pie or Paul’s favorite Old-Fashioned Banana Cream Pie. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Best turkey I’ve had in a long time. Trust us on this. With a wet brine, your turkey soaks in a bath made of salt, water and the herbs or spices of your choice for 8 to 12 hours. How long should I smoke turkey for? (Brine should mostly cover turkey. The longer you leave your turkey to soak, the more flavorful it generally becomes. And of course lots of PIE! Turkeys have a tendency to float so push it down into the brine to make sure the brine covers the bird. I’ll make that note in the recipe instructions for anybody else in the same situation! I’m sad that I’m missing out. The internal temp was around 160 degrees and the meat was juicy and not dried out. Normally, the process requires at least one hour per pound. As salt is drawn into the turkey it will start to break down the proteins within the meat, which loosens them, then as the turkey cooks, they don’t tighten up as much, helping to keep the meat moist. I love to brine the turkey legs and if you've never done this, it's a simple process and I'll explain what it is and how to do it. Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey. Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested. In the meantime, preheat your grill or smoker to 275°F to 300°F, preparing to cook over indirect heat. I used my Bradley electric smoker with Bradley Sage Bisquettes and it turned out amazing. I had a 20 pound turkey so it took longer but your tip about starting low and then turning it up was the key to getting it done without overcooking I think was key. Keep the turkey in the fridge while you brine it. Our brine is very simple. Why we haven’t thought to do turkey on it? Sounds fantastic! But here’s the thing, there’s really only one crucial step you need to follow to give yourself the highest chance of turkey success. I gotta try this. Remember that the longer you brine, the saltier the meat will be. Remove turkey from brining bag, stockpot, or baking sheet. If the idea of letting a turkey sit in your refrigerator uncovered seems bizarre, you can lightly cover it with a plastic bag. I brushed melted butter mixed with garlic and and Albanian Sage inside and outside as well as underneath the skin. I realize that not everyone has a smoker, but could not possibly help sharing our favorite Thanksgiving turkey recipe this year in case anybody has been on the fence about getting a smoker or has one but has never tried smoking a whole turkey on it before. Smoking meat is the BEST! Last years turkey weighed in a 22 lbs and I smoked it at 250 degrees for 5.0 hours. How Long to Smoke a Turkey Smoking is all about “low and slow”—cooking your bird at a relatively low temperature for a long period of time. I need to get me an electric smoker and try this delicious turkey! Im definitely going to be trying this! A ten pound turkey needs about eight hours in the brine. If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. If you don’t have a smoker, you really, really, REALLY should consider getting one. I definitely need your tips for Thanksgiving, What beautiful plating and food styling Amy! I’m going to give it a shot in the roasting pan and see how it goes! I don’t have a smoker, but my Webber does,an amazing job!! Brine proportions for a smaller turkey: Turkey sizes vary, so if you have a larger or smaller bird, go by these proportions instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper. After the initial Smoke, … I could eat smoked turkey every Thanksgiving. The photos are stunning!!! Try the above or have a go at this 5% brine recipe: Simple 5% wet turkey brine. You can brine a whole chicken or pieces of chicken. Combine the melted butter and rosemary in a small bowl. It can extend up to three days depending on the size of your turkey. The last time we made this recipe it was a … If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. And it works great! When using an electric smoked, your smoked turkey cooking time will be around 3 1/2 to 4 1/2 hours for a 12-15 pound bird. You want a thin wisp of smoke. … Over 40 is dangerous, and under 35 … Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350 degrees. The essential elements of brining a turkey are: Liquid of some kind: Water works but I like to add apple cider and bone broth for added flavor. Either rinse your turkey under running water or let it sit in a pot or sink of cold water for 10 minutes to remove excess salt. Water. Make your brined & smoked turkey using an electric smoker which makes it super easy, which means more time to relax or work on the rest of Thanksgiving dinner! The temperature should be between 150-180 on the smoke setting. Turkey is the centerpiece of most every Thanksgiving meal and I have had some incredibly delicious oven-roasted and deep-fried versions over the years, so I’m definitely not knocking on those. Brining your bird helps it stay extra moist, while the applewood smoke creates the most flavorful Thanksgiving turkey you will ever try! Great post! In fact, it’s not long into the Fall before I start thinking about Thanksgiving and start working on my meal plan for the big day. After rinsing or soaking, thoroughly pat turkey dry with paper towels. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe Anything larger may need up to twenty four hours. 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