Uncover the turkey, then return it.

Turkey brine smoker. Web gather your ingredients. Place the pot in the refrigerator for 12 hours or overnight. We don't care if it's roasted, fried, or smoked, turkey is a wonderful protein that is as fun to cook as it is impressive to serve.

Web using approximately 3 to 4 tablespoons of kosher salt, generously season your turkey. Web when you’re ready to smoke your turkey, aim to keep the smoker between 225°f and 275ºf. Web nov 12, 2021 bearded butcher blend seasoning co.

Web slowly, bring this pot up to a light boil, simmer for five minutes, remove from heat, cover, and allow to cool. The brine has to stay between 35 to 40 degrees fahrenheit while. Let the liquid steep for 15 to 20 minutes while it cools, then add it to the remaining water.

Remove from the heat and let the brine cool. Web smoked turkey brine with a soak in this earthy and citrusy brine, your smoked turkey will have the edge it needs to champion the dinner table. Add 1 quart of water to a large pot.

4 sprigs of fresh thyme. Web bring the pot to a simmer. This is not the same pot you will place the turkey in so it doesn’t need to be big enough for the turkey.

A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine. Bible,” we published a column by steve raichlen about a turkey prepared in an electric smoker. We like to leave the turkey in our brine for at least 24 hours for best results.