The BEST Smoked Turkey Brine – Quick Facts
- Brine Time: 24 hours
- Main Ingredients: water, salt, apple cider, herbs, red onion, peppercorns
- Best For: making the most juicy whole smoked turkey or Traeger smoked turkey breast!
- Dietary Info: dairy-free, gluten-free, holiday recipe
- Origin: I absolutely LOVE our Traeger electric smoker and we love getting our holiday turkey out of the oven, so I tested this incredibly easy smoked turkey brine. The results were amazing! Wet brining a turkey gives it so much flavor with the most juicy & tender meat I have ever tasted!
Have you ever used a wet brine on a chicken? After tasting this amazing smoked turkey, you have to make my easy smoked chicken brine!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients & instructions.
- water:salt ratio – the exact amounts will need to be calculated based on how large the cut of meat is that you will be brining.
- apple cider – not the vinegar or the juice, just a traditional apple cider.
- fresh herbs – highly recommend rosemary and thyme for the best flavor.
- brining bag – a must have for keeping everything contained in the fridge!
How To Make A Smoked Turkey Brine
Step 1 – Pick-up a brining bag or another way to keep the liquid, turkey, and everything contained.
Step 2 – Gather all of the ingredients listed below.
Step 3 – Determine the water:salt ratio needed for the turkey’s size.
Step 4 – Dissolve ALL of the needed kosher salt in four cups of water on the stove top.
Wet Turkey Brine – Water:Salt Ratio
For every 4 cups needed to submerge the turkey, a 1/4 cup of kosher salt will be needed. Therefore, it is important to do a test run and place the turkey in the brining bag to determine how much water will be needed to submerge it.
Step 5 – Place the turkey and remaining ingredients in the brining bag. Add the dissolved salt water (after it fully cools), cover, and let the bird brine for up to 48 hours.
How Long to Brine a Turkey?
A turkey can sit in a brine solution for anywhere from 12-48 hours, depending upon personal preference and the size of the turkey. I personally think a longer brine time tastes better, so I like to brine mine for close to 48 hours (if using a large bird – 12 pounds or bigger). If you have a smaller turkey (less than 12 pounds) you may want to brine closer to 24 hours!
Smoked Turkey Recipes
Now it is time to cook the wet brined turkey to create the most flavorful turkey! We have the Best Smoked Turkey recipe for a whole turkey and a Smoked Turkey Breast recipe – both are easy recipes for getting a juicy turkey! Or if you are looking for a different spin, try my Smoked Turkey Legs, a Smoked Spatchcock Turkey, or Smoked Turkey Wings.
Smoked Turkey Brine FAQs
No, it is not a necessary step but it does add a lot of flavor and tenderness to the meat!
Yes! Brining a turkey and thawing it at the same time are actually a great way to save some time and add the best flavors.
Yes. You need to refrigerate a turkey while brining, otherwise it will go bad. It can be tricky to fit a brining turkey in a refrigerator, so be sure to plan ahead.
Not needed, simply pat dry the turkey with paper towels. Rinsing a turkey after brining can lead to cross-contamination in the sink, but thoroughly patting it dry will do the trick!
A fully cooked turkey should reach an internal temperature of 165 degrees F at the thickest part of the meat (use a meat thermometer).
Other Brine Recipes You Might Like
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Smoked Turkey Brine Recipe
- Prep Time: 30 minutes
- Brine Time: 24 hours
- Cook Time: 0 minutes
- Total Time: 24 hours 30 minutes
- Yield: 1 turkey brine 1x
- Category: Brine
- Method: Refrigerator
- Cuisine: American
Description
Our Smoked Turkey Brine recipe is a classic, go-to smoked turkey brine that is going to leave your turkey juicy, tender and so flavorful!
Ingredients
- water (enough water to fully submerge the turkey)
- kosher salt (use 1/4 cup kosher salt for every 4 cups of water needed)
- 2 cups apple cider
- 1 apple, sliced
- 1 red onion, peel off outer skin and then sliced
- 1 lemon, sliced
- 3–4 fresh rosemary sprigs
- 5–10 fresh thyme sprigs
- 4–5 bay leaves
- 1 tablespoon whole peppercorns
- 1 teaspoon ground cloves
- 1/2 cup brown sugar (optional)
Instructions
- Water/Salt Ratio: Determine the amount of water needed to fully submerge the turkey. Calculate the amount of kosher salt needed: 1/4 cup kosher salt for every 4 cups of water.
- Dissolve Salt: Take 4 cups of the water and add to a medium saucepan or large pot along with ALL of the salt you need. This would also be the time to add the sugar, if you are using. Bring to medium-high heat to boil, then reduce the heat to a simmer. Continue simmering and stirring until the salt and sugar have dissolved. Remove from heat and add ice cubes. It’s very important to fully cool down the water since it will be added to the rest of the water when submerging the turkey.
- Brine Turkey: While the salt mixture is cooling down, add turkey to a brining vessel along with the remaining water and other ingredients. Then pour the salt/water mixture into the same brining vessel on top of the turkey. Stir to combine. Refrigerate (covered) for up to 48 hours.
- Remove: Pull the turkey out of the brine, discard brine, pat dry, and cook as planned.
Notes
- Kosher Salt: Be sure to use kosher salt and not regular table salt – if using table salt you would need to cut the salt in half or you will end up with a salty bird!
- Brining Vessel: Suggestions for a brining vessel include a clean, plastic bucket (you can put a brining bag inside), cooler, stock pot, or anything else that will fully submerge your cut of turkey.
- USDA: Check out this post by USDA about safely brining a turkey.
Lauri Palmer says
Years ago I smoked a turkey with cranberry and rosemary but can no longer find that recipe – wondering if I could use cranberry juice in this recipe instead of the apple cider? Any thoughts?
Erin says
I think you definitely could!
Bill says
Just ok for me. More sweet than savory.
Kristina A says
We’ve used this brine recipe for the last two Thanksgiving turkeys. Keeps the turkey so moist!
Erin says
Thanks so much, Kristina!
EH says
This was awesome – perfect addition to the TWS smoked turkey!