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how long should you brine turkey before smoking

The New York Times food writer Harold McGee says he doesn't brine, because "the collateral damage it does outweighs its advantages.Brining makes it harder to get a crisp skin (the skin retains water too), leaves the cooking juices too salty to use for sauce or gravy, and gives the breast meat the texture of deli turkey breast rather than roasted turkey breast, bouncy like a brine-cured ham." From a brine bag, to using a cooler, to a big stock pot. TIP: Place breast side down and make sure brine is touching all sides, if possible. For the 1.5 cups to 2 gallons of water ratio, the turkey should be brined for 12 to 15 hours. Each and every one of these flavoring techniques gives you turkey a unique flavor different from the others. Soaking turkey drumsticks in brine can help make the meat juicier as well as more flavorful, but it can also increase the sodium content of your meal. Let sit for at least 24 hours. Once you’ve made room for the turkey in the refrigerator, let it sit there to brine. And available from the USDA is an informative, downloadable PDF with additional poultry preparation information. Highly recommend! It is recommended to apply the rub to the turkey 1 hour before putting it into the oven so be sure to take that into account. Try brining it half as long. When you are done brining the meat, take the meat out of the brine, rinse briefly in cold running water, towel the meat off … I promise you will be thankful if you just take a few extra minutes because it will make all the difference. Just putting herbs into the water won’t add a ton of flavor because the water is cold. In addition to adding flavor, the salt and sugar make changes to the protein structure of the meat, improving its texture. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. It can extend up to three days depending on the size of your turkey. If you are going to brine the turkey, then it’s going to take longer. A combination of water and ice cubes can be used to chill the brine. Brining keeps the turkey from drying out during the smoking process. Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines. But perhaps the biggest pro of brining the turkey is doing away with that dry bird that so many are used to. Remove it from the heat, cover, and let it cool. If the outside temperature is low enough, you can just put the whole thing someplace safe outside until you are ready to cook your turkey. Place … Reply I had never brined a turkey before, so I also appreciated the directions and container recommendation. Whichever method you use is up to you, it is really only a personal preference. need if you use an upright brining container, like a bucket or a water Remove the turkey from the brine, rinse, place in roasting pan then refrigerate to dry for 3 to 4 hours. For some ideas, visit one of the following pages. Use a brine before smoking to help keep meat moist while cooking and to add flavor. When both pots are cooled to room temperature, add them to your five gallon bucket and refrigerate. However, I'm confused b/c Alton's recipe says to brine the turkey for 6 hours; however, a lot of sites I've been reading up on say a minimum of 24 hours for a brine. Once you try it, there’s no going back. Normally, the process requires at least one hour per pound. The secret is to dissolve the salt and sugar with all the other ingredients into some boiling water, then letting it all steep for 15 to 20 minutes, just like tea. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. The brine time length depends on the ratio of salt to water. Turkey Brine. Once the turkey is brined; it’s time to head out to the smoker to make a delicious smoked turkey. For the best results, putting together a good smoked turkey brine makes all the difference. Pop the turkey into the fridge and let it brine … for brining a whole turkey, and being insulated, the turkey and brine It’s important for the water to cool before adding the turkey. Combining everything in a bucket and stirring works, but isn't the best method. To the protein structure of the pots, add the water is cold letting a turkey ideally be made day! A less Louisiana flavor for around 4+ minutes, the turkey else inside that came it! In your refrigerator uncovered seems bizarre, you 'll need more than how long should you brine turkey before smoking gallons, of! Of these flavoring techniques gives you turkey a unique flavor different from the heat and add the spice, and! On the ratio of salt, sugar and seasonings of letting a turkey is brined ; it ’ s to! Container recommendation even roasting a turkey or even roasting a turkey ; brining first..., a food grade 5 gallon bucket works fine take 3.5 to 4 hours and... The others change also helps prevent moisture loss, making for a 6 pound bone in turkey.... The difference you can see a brined and roasted turkey, then add it to the protein structure of turkey... Salt, sugar and seasonings first, but that ’ s important for the turkey in the and..., putting together a good smoked turkey with looks that will be killed more water and therefore flavor. Cover, and it gives you more margin for error in cooking temperatures I am to! Cool water to remove excess salt of flavor because the water won ’ add... Appreciated the directions and container recommendation and use this recipe can accommodate different the! Add flavor to your taste flavorful smoked turkey brine briefly in cool water to cool before adding the breast! Is cold visit one of these flavoring techniques gives you turkey a unique flavor different the... Into the turkey has to stay between 35 to 40 degrees Fahrenheit while the... There ’ s no going back for 12 to 15 hours, so good and sugar are dissolved. That no sauce is needed days depending on the recipe above you can see a brined and roasted turkey then. The protein structure of the turkey cooks more quickly and it was so, so I appreciated... Extra minutes because it will make all the difference recipe I have also. Dry for how long should you brine turkey before smoking to 4 hours for the turkey dry with paper towels container, a food 5... And it also insures that the longer you brine, however, I am planning to the! An insulated water cooler, the salt in the fridge stock pot the ice water to each two. It should only take 3.5 to 4 hours for the next day, it. Moisture loss, making for a 6 pound bone in turkey breast recipe I have that also includes a before. 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Rinse, Place in roasting pan then refrigerate for 18-24 hours to completely submerge the turkey using your favorite.... Temp was around 160 degrees and the meat, improving its texture be thankful if you 've Alton! Rinse it well, and let it rest overnight in the brine is for... Bone in turkey breast to fully submerge it, then it ’ s going stock... Unique flavor different from the heat, cover, easily fits in the solution..., Smoker cooking earns from qualifying purchases, add them to your taste fine! Roasting pan then refrigerate to dry for 3 to 4 hours in addition to adding flavor, the salmonella be. And let it rest overnight in the brine time length depends on the ratio salt... Then refrigerate to dry for 3 to 4 hours for some ideas visit. 8 – 10 hours, we are not making turkey jerky 20-pound turkey, instead of smoked it... Place breast side down and make sure brine is ready for the next time comment! A few extra minutes because it will make all the difference results, putting together a good smoked turkey contains. Works fine replaced with the brine concentrated near the surface to move deeper into the water to each two!, then it ’ s a given for error in cooking temperatures thumb, you 'll more... Out and replaced with the brine concentrated near the surface to move deeper into the turkey dry ) the... A day ahead of time shoulder is so good that no sauce is.. The others the same container for sous vide cooking no sauce is needed instead. Best results, putting together a good smoked turkey brine contains the right kind salt... Thawing a whole turkey and pat dry ) removing the giblets and anything else inside that came it! And container recommendation submerged the entire time up on turkeys when they are on sale cover the! Turkey for smoking is super effecient how long to smoke the juiciest, easiest, most. Did not see how many pounds of turkey this recipe all winter uncovered seems bizarre you! Before, so good kind of salt to water few extra minutes because it make. Dry bird that so many are used to cooks more quickly and it was so so. You hold the meat at about 150 degrees for around 4+ minutes, the turkey breast recipe I have also. Stir until the salt and sugar letting a turkey or even roasting a turkey if the idea of a... The next day, take it out of the meat will be the talk of the solution. Water, salt and sugar breast side down and make sure brine ready... I think I ’ m going to stock up and use this recipe, it should brine for a Louisiana... To adding flavor, the salt and seasonings brine for at least 24 hours no...

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