Brining and Smoking a Turkey

recipePoultryThanksgivingMain Dish
Written By Kris

Brined Smoked Turkey

Ingredients

For the Brine:

  • 1 gallon filtered water

  • 1 1/2 cups kosher/canning salt

  • 1/2 cup brown sugar

  • 1/4 cup Worcestershire sauce

  • 3 tablespoons of minced garlic

  • 1 tablespoon black peppercorns

  • 1/2 cup of apple cider vinegar or your choice of vinegar

For the Turkey:

  • 12-14 pound turkey, thawed and cleaned

  • 1 tablespoon olive oil (optional)

  • Salt and pepper for seasoning

Instructions

  1. Prepare the Brine:

    • In a large stockpot, combine the brine ingredients listed above.

    • Heat over medium heat, stirring occasionally until the salt and sugar are fully dissolved.

    • Bring to a boil, then remove from heat and let the brine cool to room temperature. You can speed up the cooling process by adding ice.

  2. Brine the Turkey:

    • Once the brine is cool, submerge the turkey in the brine. You can do this in a large food-safe bucket or a brining bag placed in a cooler.

    • Ensure the turkey is fully submerged; if needed, weigh it down with a plate or bowl.

    • Cover and refrigerate or add ice to the cooler to maintain a temperature below 40°F. (Our garage is cold enough around Thanksgiving and Christmas so we use our 2 car sized refrigerator)

    • Brine the turkey for at least 12 to 24 hours, depending on the size (the longer, the better for flavor and moisture).

  3. Preparing for Cooking:

    • 24 hours before you plan to cook the turkey, remove it from the brine. Rinse it thoroughly under cold water to wash off excess salt.

    • Pat the turkey dry with paper towels.

  4. Seasoning and Cooking:

    • Preheat your oven to 325°F (165°C).

    • If desired, rub the turkey with olive oil and season with additional salt and pepper, as well as herbs or spices of your choice.

    • Place in a roasting pan and cook according to your desired method, generally about 13-15 minutes per pound.

  5. Smoking Option

    • To smoke the turkey, please use your recommended directions for whatever smoker you are using.

    • We like Pecan or Hickory wood to smoke our meat.

  6. Rest:

    • Once the turkey reaches an internal temperature of 165°F (75°C), remove it from the oven and let it rest for at least 20-30 minutes (or longer) before carving.

Enjoy your deliciously moist and flavorful brined turkey!

Recipe reference: https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine/

Kris

Kris learned how to preserve food from her grandmother back when she was 6 years old. Grandma would always have Kris right next to her in the kitchen letting her peel and chop and preserve food out of their 2-acre back yard garden.

Nowadays, Kris uses the techniques she learned from Grandma to fix her gut health, preserve her own food out of her back yard garden, and provide preservative free food to her family and friends.

Join us to learn the tricks of the trade and provide your family with food security using the tools of old.

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