This brine infuses every bite with a harmonious blend of savory, sweet, and aromatic flavors, elevating your turkey beyond the traditional roast.

Turkey brine recipe for smoking with beer. Once the mixture has dissolved, let it cool to room temperature. This is my super secret most flavorful brine recipe that gives you the juiciest bird ever. Go straight to the recipe card or read on for suitable beer styles and useful protein specific beer brine tips (1 min) what does a beer brine do?

Arrange the turkey on the roasting rack, breast side down. Add sugar, salt, garlic cloves (whole, peeled), bay leaves and peppercorns to the water. Cover the bowl with saran and refrigerate overnight.

Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Place the cleaned and thawed turkey in the stock pot. Carefully remove your turkey from the brine solution and sit it on a wire rack to allow any extra juices to drain away.

Store in your refrigerator for 24 hours, turning the turkey 180 degrees after the first 12 hours. Whisk in the ice water. Add the turkey thighs and make sure they are completely covered by the liquid.

Do your best to completely submerge the turkey. Rinse the bird under cold water, turning the bird over a few times, washing any blood from the. Remove your turkey from the brine, rinse and pat dry with paper towels and store in the fridge for 1 hour.

Web in a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Turn the turkey into the showstopper it’s meant to be. Web pin share tweet email this smoked turkey brine is flavored with rosemary, beer, garlic, and onion.