Boil three parts vinegar, two parts water, and one part sugar.

Brine for a turkey to smoke. We like to leave the turkey in our brine for at least 24 hours for best results. Basic turkey brine, cajun turkey brine, citrus turkey brine or. Finally, add the turkey to the pot.

Web seal the brining bag or cover with a lid. Using just a little bit of the total water needed, combine everything in a saucepan and let the salt dissolve. This is not the same pot you will place the turkey in so it doesn’t need to be big enough for the turkey.

Then make sure the water cools down before adding the saucepan ingredients + the rest of the water into a large container with your turkey. Cover and store in the refrigerator. After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast.

Make the brine fill pot with water: Pat dry and then cook as usual! Finally, brining will improve the crispiness of the turkey skin in the smoker.

Place a wire rack over a baking tray. Once the mixture has cooled, add the remaining 1 gallon of cold water and stir. Bible,” we published a column by steve raichlen about a turkey prepared in an electric smoker.

10 to 12 servings yield: Web directions list steps 1 in a large sauce pan, combine water, sugar, salt, bay leaves, lemon slices, thyme, sage, onion powder, garlic powder, cumin, and smoked paprika over medium heat until sugar dissolves. Web submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours.