Table of Contents
Making a smoked turkey is one of my all-time favorite ways to cook a turkey for Thanksgiving (or any other special occasion) and brining the turkey beforehand just takes it to the next level! It adds so much flavor and moisture to make your bird super tender and juicy. Fire up your electric smoker to get that turkey out of the oven, we love using our Traeger pellet grill. Add some of our smoked turkey rub right before placing it on the smoker for the best flavor combination!
Looking for More Smoked Turkey Recipes?
If you love smoked turkey as much as we do, you definitely need to try our Smoked Turkey Wings!
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 your 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!
- brown sugar – this is an optional addition if you prefer to have a touch of sweetness in your brine for smoked turkey.
- brining bag – a must have for keeping everything contained in the fridge!
How To Make A Smoked Turkey Brine
Pro Tip
If you are looking for more info on turkey brining, just check out our complete post on brining a turkey 101! Or an article on brining a turkey directly from the USDA.
How Long To Brine A Turkey
A turkey can sit in this brine solution for anywhere from 12-48 hours, depending upon personal preference and the size of the turkey. I personally think a longer-brined bird 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 or so!
Smoked Turkey Recipes
Now it is time to cook the brined turkey to create the most flavorful turkey! We have the best Smoked Turkey recipe for a whole turkey and our Smoked Turkey Breast recipe – both are easy recipes for getting a juicy turkey! We also have a Smoked Turkey Legs, a Smoked Spatchcock Turkey, & Smoked Turkey Wings for you to enjoy.
Recipe FAQs and Tips
- Do you have to refrigerate a turkey while brining? Yes. You need to refrigerate a turkey while brining otherwise it will go bad. It can be tricky to fit a brining turkey in your refrigerator so you definitely need to plan ahead.
- Do I need to rinse a turkey after brining? Not needed, you can rinse or pat dry the turkey with paper towels. Rinsing your turkey after brining can lead to cross-contamination in your sink, but thoroughly patting it dry will do the trick!
- What should the smoked turkey temperature be when done? A fully cooked turkey should reach an internal temperature of 165 degrees F at the thickest part of the meat (use a meat thermometer).
Made this recipe and loved it?!
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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!