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
Scale
- 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 teaspoon ground cloves
- 1 tablespoon whole peppercorns
- 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 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.
- How to Carve a Turkey: here is a great tutorial on how to carve a turkey!
- USDA: Check out this post by USDA about safely brining a turkey.