Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour.

Brine for turkey for smoking. He is an avid meat smoker. I used this brine recipe for my pellet grill turkey recipe. Bible,” we published a column by steve raichlen about a turkey prepared in an electric smoker.

Set brine aside to cool completely.; This turkey brine is simple, including just a few ingredients like water, salt, sugar, and herbs. A larger turkey may lead to food safety issues, as a turkey must reach 140°f within 4 hours.

Web season the turkey all over, including the cavity, with the spice rub. Web while the salt mixture is cooling down, add turkey to your brining vessel along with the remaining water and other ingredients. Fill a 5 gallon bucket ⅓ of the way full with cool water.

Pat dry all over with paper towels and you’re ready to roast or smoke your turkey. (*note 4) place the turkey in the stock pot (or brining bag) and refrigerate up to 24 hours. Mix well with a wire whisk or an immersion blender until completely dissolved.

Add all the ingredients, from your brine of choice, to a large stock pot and heat over high heat, stirring occasionally, until the sugar and salt are dissolved. Web seal the brining bag or cover with a lid. Add coarse canning salt or kosher salt, brown sugar, worcestershire sauce, minced garlic, and ground black pepper to the pot.

Top with water and vinegar. Web brine for a smoked turkey is a simple process of combing water, salt and sugar, then giving the turkey an overnight bath. Recipe by sudemers updated on may 9, 2022 35 prep time: