- In a large cooking pot, bring the hot water almost to a boil. …
- Immerse turkey breasts in the brine and store in the refrigerator for 12 to 14 hours.
- Preheat your smoker to 275°F.
- Remove the turkey breasts from the brine.
It makes all the difference to soak a turkey in a salty brine before smoking it. Your turkey will cook faster, have more flavor, stay incredibly juicy, and give you more leeway to overcook it without it drying out. Once you try it, theres just no going back.
Making a simple brine for a smoked turkey involves mixing water, salt, and sugar, then giving the bird an overnight bath. Adding aromatics to the brine will give the turkey even more delicious flavors. The secret is to combine the salt and sugar with the remaining ingredients in some boiling water, then to allow everything to steep for 15 to 20 minutes, much like tea.
Making a simple brine for a smoked turkey involves mixing water, salt, and sugar, then giving the bird an overnight bath. Adding aromatics to the brine will give the turkey even more delicious flavors. The secret is to combine the salt and sugar with the remaining ingredients in some boiling water, then to allow everything to steep for 15 to 20 minutes, much like tea.
There are quite a few container options for brining a turkey. From a brine bag, to using a cooler, to a big stock pot. Any clean container really will work just fine, but I prefer to use a Cambro 12-quart container for a 12 to 14-lb turkey. It has a cover, easily fits in the refrigerator and I can also use the same container for sous vide cooking.
It makes all the difference to soak a turkey in a salty brine before smoking it. Your turkey will cook faster, have more flavor, stay incredibly juicy, and give you more leeway to overcook it without it drying out. Once you try it, theres just no going back.
Each has some advantages. When smoking a bird for a long time, a wet brine creates a bird that is extra juicy. A wet brine is also quicker than a dry brine. A dry brine keeps it juicy and adds a lot of flavor. The benefit of dry brining is that you can avoid dealing with the bulky container.
FAQ
Should I brine my turkey breast before smoking it?
I strongly advise brining a turkey for the smoker because it’s simple to do and adds flavor and moisture to the bird. Use your largest pot because it can be challenging to find a container large enough to brine a turkey breast.
How long can you leave turkey breast in brine?
Turkey breast should only be brined for 12 to 24 hours; any longer will result in the meat becoming mushy when it is cooked. Take the turkey out of the brine when you’re ready to cook it or if the 24-hour period has passed. Pat it dry with paper towels or a clean dishtowel.
How far in advance do you brine turkey?
To give the turkey enough time to become completely saturated, you should brine it for at least a full day before roasting. The brine itself can be prepared two to three days in advance and chilled in the refrigerator. A brine’s most basic component is just salt and water.
Do brined turkeys smoke faster?
Compared to a non-brined turkey, a brined turkey will cook much more quickly. Here are some general smoking guidelines: Smoke at 225° to 235° for 21–23 minutes per pound. Smoking at 245° to 255° at 19-21 minutes per pound.
