Carefully submerge the turkey in the brine, if necessary, add more water so the turkey is completely submerged.

Turkey brine before smoking. Use a fresh turkey, be sure that your frozen turkey has completely defrosted before brining. Submerge the turkey, top with additional water. I like to use a buttermilk brine, he says.

Add turkey to brine and refrigerate for 24 hours. Web to brine turkey in saltwater, you first need a large pot that will allow the liquid to cover the turkey. When ready to smoke, set the smoker temperature to 250˚f, stock with wood pellets or chips (we like to use apple or cherry wood) and preheat for 15 minutes with the lid closed.

Heat one gallon of water. Web by michael haas last updated: Web coat the turkey with the olive oil and sprinkle on the dry rub.

Web brining your turkey before smoking it does a few things for you, the most important of which is that the brine helps to moisturize the meat and make the turkey more tender. Add in all ingredients and mix. Finally, brining will improve the crispiness of the turkey skin in the smoker.

Soak for two days before smoking or roasting. 4 sprigs of fresh rosemary. Slice the lime and prep fresh herbs and ingredients.

If you start on tuesday, you’ll be ready to smoke it on thursday. Web stir until everything is dissolved. Web turn the turkey into the showstopper it’s meant to be.