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. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. 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. Salt is more effective when it’s rubbed directly on the meat. It makes the turkey tastier and juicier. Brine the Turkey. The video! We love to wet brine our turkeys, especially if we are going to smoke them. Turkey is dry enough without smoking it without brining (is my humble opinion). That was not long after Year One of turkey brining, or what many people refer to as 1999. This turkey will surely be a hit at your next holiday dinner! 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 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. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. We smoked a couple of chicken using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven! Prep Time 12 hours. This wet brined smoked turkey is so simple to cook on the Traeger and it always yields a juicy and wonderfully smoked turkey. 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. Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! With a smoked turkey, you don’t have to brine the turkey first, which is awesome. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. Combining everything in a bucket and stirring works, but isn't the best method. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 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? Ingredients. https://www.foodnetwork.com/.../honey-brined-smoked-turkey-recipe2-2203632 Place in the fridge and allow to brine for at least 2 days, 3 days if possible. An Affair from the Heart’s Smoked Turkey Recipe. It doesn’t really matter if the turkey is whole or not. I’ve used both methods separately before, but never in a side-by-side comparison. Swish the turkey around a little to mix. Morton's salt has a great recipe I have followed closely and intend to do again this year. My favorite method is to first spatchcock and then brine the turkey. Brine me baby! 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. Add 1 1/2 cups of kosher salt and stir until dissolved. If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture. Brine the turkey overnight in a stockpot in the refrigerator. What you need to brine a turkey. Pour the 4 cups of brine over the turkey. Dry brining is an option, but it's not as juicy. From brining, to not brining, whole to spatchcock, to smoked turkey breast. Whether to brine my turkey or not isn’t the question. Keep reading for brining guidelines. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. Brining bags in a bucket or other large bowl/pot work well as a “holding tank” for brining the bird. So immediately we started toying with the idea of smoking the turkey … This hickory smoked turkey breast is brined in our Pork and Poultry Brine. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe [updated 11/20] You might also like how to cook a turkey breast in the air fryer! Use a 12-gallon stockpot to put your turkey in. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. 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. Pour the remaining 12 cups of water over the turkey. Cooking on everything from pellet smokers, to offset, to our Weber kettle, to even a tiny portable grill. Today, I’m using our Red River Ranch Smoky Dip mix with some softened butter, to give this bird great flavor. Posted in: Blog, Recipes. 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. Refrigerate until cold. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Firecracker Chicken Wings with a Bourbon Glaze → 7 thoughts on “Cajun Brine Solution for Turkey” Josh says: November 21, 2020 at 4:22 am . Cover and refrigerate for at least 24 hours. 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://www.flamingroosterbbq.com/flaming-rooster-smoked-turkey-recipe Submerge the bird in the brine. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection. Oh, how I just love the tasty, smoky, and juicy flavor of smoked turkey. This smoked turkey makes the best holiday main course without taking up any oven space. And talk turkey to me. This is a step-by-step guide for your most flavourful and tender bird ever. This will help with seasoning and the skin crisping turkey cooking. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. 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. Stir in 6 quarts of ice water. 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. Get ready to impress everyone at the table! https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Keep The Flavor Coming. Brine the turkey for flavor It’s a great low carb food to have on hand. If you brine your turkey for 12-24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey 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. Post navigation ← Smoked Bacon Burger. TURKEY BRINE IN A 5 GALLON WATER COOLER . 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. The key to making turkey, no matter how you plan on cooking it, is to brine it. That year, Alton Brown put forth a brine in his Food Network show “Good Eats,” and newspapers on … Heat to dissolve the salt and sugar, then cool before submerging the turkey. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. Smoked Turkey. Make a hammy turkey. 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. Not sure why because it tastes so dang good! Smoked turkey: the final result! Total Time 16 hours. 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. For the best results, putting together a good smoked turkey brine makes all the difference. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. 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. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. Remove the turkey from the brine and drain. The brine will give it a lot of extra moisture so you won't end up with a dry turkey. After the turkey soaks in the brine overnight, remove it from the container, shake the excess water from the cavity. Print Smoking a turkey on Thanksgiving just might become your new tradition! The best brined and smoked turkey recipe for your holiday dinner. Smoked turkey breast is a great idea for your smaller holiday gatherings. The recipe! It’s an underrated meat the rest of the year. The low heat draws the moisture into the bird, not evaporate it out. Tip: With paper towels- pat the skin of the bird dry. 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. Technically, you do not have to brine the turkey. 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). Cook Time 4 hours. 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). The brine should ideally be made a day ahead of time. Turkey Brine. 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