Not sure why because it tastes so dang good! My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. If you are going to brine you want a really good recipe for a Turkey Brine so that you will have fantastic results every time. Today, I’m using our Red River Ranch Smoky Dip mix with some softened butter, to give this bird great flavor. Tip: With paper towels- pat the skin of the bird dry. Refrigerate until cold. Use a 12-gallon stockpot to put your turkey in. Print Smoking a turkey on Thanksgiving just might become your new tradition! It’s which method to go with: A wet brine soak in a salt water solution or a dry brine rubbed into and under the skin? This is a step-by-step guide for your most flavourful and tender bird ever. Brining bags in a bucket or other large bowl/pot work well as a “holding tank” for brining the bird. The best brined and smoked turkey recipe for your holiday dinner. https://www.foodnetwork.com/.../honey-brined-smoked-turkey-recipe2-2203632 Ingredients. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. Dry brining is an option, but it's not as juicy. The brine should ideally be made a day ahead of time. Morton's salt has a great recipe I have followed closely and intend to do again this year. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. Cook Time 4 hours. We love to wet brine our turkeys, especially if we are going to smoke them. To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Keep The Flavor Coming. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185–200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. Smoked Turkey. An Affair from the Heart’s Smoked Turkey Recipe. Place in the fridge and allow to brine for at least 2 days, 3 days if possible. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. However, I will not be able to brine my turkey next time (for various logistical reasons) but I still want to do the best that I can do. Pour the 4 cups of brine over the turkey. As far as sugar, add about a quarter the amount of sugar (or sweetener of choice like honey, molasses, or brown sugar) as you did salt salt. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe We’ve experimented with it all (except for fried, but that’s a story for another day) and this is our favorite way to make it. Smoked turkey: the final result! This will help with seasoning and the skin crisping turkey cooking. I’ve used both methods separately before, but never in a side-by-side comparison. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). The low heat draws the moisture into the bird, not evaporate it out. And talk turkey to me. Post navigation ← Smoked Bacon Burger. TURKEY BRINE IN A 5 GALLON WATER COOLER . Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. It doesn’t really matter if the turkey is whole or not. Stir in 6 quarts of ice water. That year, Alton Brown put forth a brine in his Food Network show “Good Eats,” and newspapers on … Whether to brine my turkey or not isn’t the question. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html Cooking on everything from pellet smokers, to offset, to our Weber kettle, to even a tiny portable grill. A delicious, juicy Smoked Turkey recipe cooked on any type of grill or smoker, including a Traeger or wood pellet grill, electric, charcoal, or gas grill. Brine is essentially a salty liquid and when you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. 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. Keep reading for brining guidelines. To brine or not to brine, that is the question on many people’s minds when it comes to preparing your turkey for any holiday or meal. Heat to dissolve the salt and sugar, then cool before submerging the turkey. The turkey soaks up the juice and flavors from the brine and the added salt helps trap in those juices so that as the turkey cooks it does not dry out. Brine the Turkey. If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture. Until now. It’s a great low carb food to have on hand. The recipe! The brine will give it a lot of extra moisture so you won't end up with a dry turkey. Wet brines are easy to pull off, but they do require a space commitment. That was not long after Year One of turkey brining, or what many people refer to as 1999. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine This turkey will surely be a hit at your next holiday dinner! It’s an underrated meat the rest of the year. Firecracker Chicken Wings with a Bourbon Glaze → 7 thoughts on “Cajun Brine Solution for Turkey” Josh says: November 21, 2020 at 4:22 am . Remove the turkey from the brine bath and let sit out for 10 minutes to warm up a bit (the butter will adhere better this way). This hickory smoked turkey breast is brined in our Pork and Poultry Brine. Add 1 1/2 cups of kosher salt and stir until dissolved. Turkey Brine. Prep Time 12 hours. Brine the turkey overnight in a stockpot in the refrigerator. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. Of course you can skip the brine, because it's a bit of a pain, however your turkey might be dried out and not juicy. Cover and refrigerate for at least 24 hours. Smoked turkey breast is a great idea for your smaller holiday gatherings. For the best results, putting together a good smoked turkey brine makes all the difference. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. We smoked a couple of chicken using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven! Brine me baby! Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. The video! After the turkey soaks in the brine overnight, remove it from the container, shake the excess water from the cavity. Pour the remaining 12 cups of water over the turkey. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Posted in: Blog, Recipes. From brining, to not brining, whole to spatchcock, to smoked turkey breast. Salt is more effective when it’s rubbed directly on the meat. Swish the turkey around a little to mix. So immediately we started toying with the idea of smoking the turkey … If you DO decide to brine the turkey, the most basic brine is simply a salt & sugar solution: 1/2 cup salt (kosher salt) + 1/2 cup sugar + 1 gallon water, scaled as necessary. The key to making turkey, no matter how you plan on cooking it, is to brine it. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! My favorite method is to first spatchcock and then brine the turkey. To make a simple wet brine (an alternative to dry-brining), bring 2 quarts of water to a boil in a pot large enough to hold the turkey and the brine. Brine the turkey for flavor Get ready to impress everyone at the table! Total Time 16 hours. Brining can also be done on a piece of turkey. Remove the turkey from the brine and drain. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 For those of you that have smoked a whole turkey without brining, I would like to ask about your experiences and get your opinion on which of the below listed alternative methods would likely provide the next best result or should be avoided. If you brine your turkey for 12-24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. This smoked turkey makes the best holiday main course without taking up any oven space. This wet brined smoked turkey is so simple to cook on the Traeger and it always yields a juicy and wonderfully smoked turkey. Read my notes on firing the BX50 below. Turkey is dry enough without smoking it without brining (is my humble opinion). Combining everything in a bucket and stirring works, but isn't the best method. Remove the turkey from the brine, let the excessive brine run off and cook your turkey … Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. A good rule of thumb for the wet brine is that for a 12-14 pound turkey, use 6 quarts of water with 1 ⅓ cups of Diamond Crystal Kosher Salt (if using Morton’s, use a bit less than a cup). This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. Oh, how I just love the tasty, smoky, and juicy flavor of smoked turkey. https://www.flamingroosterbbq.com/flaming-rooster-smoked-turkey-recipe Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! It makes the turkey tastier and juicier. Technically, you do not have to brine the turkey. With a smoked turkey, you don’t have to brine the turkey first, which is awesome. Make a hammy turkey. Submerge the bird in the brine. 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