Make the brine fill pot with water:

Turkey brine smoker. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Web amy published nov 7, 2016 modified sep 30, 2023 this post may contain affiliate links this recipe for how to make a brined & smoked turkey makes the juiciest, most succulent smoked turkey ever! Preheat smoker to 180 degrees f.

Prep turkey (if haven’t brined) : Soak for two days before smoking or roasting. 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.

(*note 4) place the turkey in the stock pot (or brining bag) and refrigerate up to 24 hours. This is not the same pot you will place the turkey in so it doesn’t need to be big enough for the turkey. The spruce / eric kleinberg

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. There is nothing that says november like turkey. Smoked turkey brine is the key to a delicious, juicy turkey.

Web 31 votes 0 comments jump to recipe as thanksgiving approaches, the quest for the juiciest, most flavorful turkey takes center stage. Make sure the turkey is completely submerged in the water. The brine has to stay between 35 to 40 degrees fahrenheit while.

Brining your bird helps it stay extra moist, while the applewood smoke creates the most flavorful thanksgiving turkey you will ever try! Let the brine mixture cool to room temperature. This recipe is easy to follow and yields amazing results.