Place in the fridge and allow to brine for at least 2 days, 3 days if possible. Cook Time 4 hours. I’ve used both methods separately before, but never in a side-by-side comparison. https://www.foodnetwork.com/.../honey-brined-smoked-turkey-recipe2-2203632 Remove the turkey from the brine, let the excessive brine run off and cook your turkey … 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. Combining everything in a bucket and stirring works, but isn't the best method. 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. Until now. Pour the 4 cups of brine over the turkey. After the turkey soaks in the brine overnight, remove it from the container, shake the excess water from the cavity. This is a step-by-step guide for your most flavourful and tender bird ever. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Dry brining is an option, but it's not as juicy. 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. Turkey is dry enough without smoking it without brining (is my humble opinion). 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. 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. Posted in: Blog, Recipes. Smoked turkey: the final result! If you brine your turkey for 12-24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. Cover and refrigerate for at least 24 hours. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Swish the turkey around a little to mix. Print Smoking a turkey on Thanksgiving just might become your new tradition! Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. From brining, to not brining, whole to spatchcock, to smoked turkey breast. So immediately we started toying with the idea of smoking the turkey … And talk turkey to me. It’s an underrated meat the rest of the year. We love to wet brine our turkeys, especially if we are going to smoke them. Brine the turkey for flavor This will help with seasoning and the skin crisping turkey cooking. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Make a hammy turkey. https://www.flamingroosterbbq.com/flaming-rooster-smoked-turkey-recipe It’s a great low carb food to have on hand. 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. Not sure why because it tastes so dang good! This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. 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. TURKEY BRINE IN A 5 GALLON WATER COOLER . The best brined and smoked turkey recipe for your holiday dinner. An Affair from the Heart’s Smoked Turkey Recipe. It makes the turkey tastier and juicier. 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. 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). Brining bags in a bucket or other large bowl/pot work well as a “holding tank” for brining the bird. What you need to brine a turkey. Salt is more effective when it’s rubbed directly on the meat. My favorite method is to first spatchcock and then brine the turkey. Morton's salt has a great recipe I have followed closely and intend to do again this year. Pour the remaining 12 cups of water over the turkey. Oh, how I just love the tasty, smoky, and juicy flavor of smoked turkey. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! Firecracker Chicken Wings with a Bourbon Glaze → 7 thoughts on “Cajun Brine Solution for Turkey” Josh says: November 21, 2020 at 4:22 am . 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. 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. Technically, you do not have to brine the turkey. Prep Time 12 hours. The video! 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. Brining can also be done on a piece of turkey. If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture. Heat to dissolve the salt and sugar, then cool before submerging 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). 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. Submerge the bird in the brine. 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. Read my notes on firing the BX50 below. Brine me baby! Refrigerate until cold. The brine will give it a lot of extra moisture so you won't end up with a dry turkey. Total Time 16 hours. 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. We smoked a couple of chicken using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven! https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe 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. Brine the Turkey. Tip: With paper towels- pat the skin of the bird dry. The key to making turkey, no matter how you plan on cooking it, is to brine it. 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. Post navigation ← Smoked Bacon Burger. Turkey Brine. This smoked turkey makes the best holiday main course without taking up any oven space. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Whether to brine my turkey or not isn’t the question. Add 1 1/2 cups of kosher salt and stir until dissolved. The low heat draws the moisture into the bird, not evaporate it out. The brine should ideally be made a day ahead of time. It doesn’t really matter if the turkey is whole or not. Keep reading for brining guidelines. Smoked Turkey. That year, Alton Brown put forth a brine in his Food Network show “Good Eats,” and newspapers on … By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. With a smoked turkey, you don’t have to brine the turkey first, which is awesome. The recipe! 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.thespruceeats.com/top-turkey-brine-recipes-336425 This hickory smoked turkey breast is brined in our Pork and Poultry Brine. You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. 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. That was not long after Year One of turkey brining, or what many people refer to as 1999. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Keep The Flavor Coming. This turkey will surely be a hit at your next holiday dinner! Stir in 6 quarts of ice water. 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. For the best results, putting together a good smoked turkey brine makes all the difference. This wet brined smoked turkey is so simple to cook on the Traeger and it always yields a juicy and wonderfully smoked turkey. Remove the turkey from the brine and drain. Use a 12-gallon stockpot to put your turkey in. 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. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. Today, I’m using our Red River Ranch Smoky Dip mix with some softened butter, to give this bird great flavor. Get ready to impress everyone at the table! Wet brines are easy to pull off, but they do require a space commitment. Smoked turkey breast is a great idea for your smaller holiday gatherings. 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