When smoking a turkey, a simple salty brine can dramatically improve the final result. Brining helps season the meat all the way through, keeps the turkey juicy during a long smoke, and gives you a little more flexibility if the bird cooks slightly longer than planned. Once you taste a properly brined smoked turkey, it is hard to go back to skipping this step.
A smoked turkey brine is made with water, salt, sugar, and a handful of aromatic ingredients. The process is straightforward: dissolve the salt and sugar in hot water, add herbs and seasonings, let the mixture steep so the flavors develop, then chill it completely before adding the turkey. Think of it like making a savory tea for your bird. The brine seasons the turkey while the herbs, garlic, bay leaves, and peppercorns add a deeper flavor that works beautifully with smoke.
What You’ll Need
- A large container – Use a large stockpot, food-safe plastic container, or bucket that fits in your refrigerator. A lid is helpful, but plastic wrap works too. If refrigerator space is limited, a cooler with plenty of ice can be used to keep the brine cold.
- A turkey – Choose a turkey that has not already been brined or injected with a salty solution. Brining a pre-brined turkey can make it too salty.
- Water – Plain tap water works well for this smoked turkey brine.
- Salt – The type of salt matters because different salts contain different amounts of sodium by volume. Diamond kosher salt is used here.
- Sugar – Regular granulated sugar dissolves easily and balances the salt. Brown sugar can also be used if you want a subtle molasses flavor.
- Aromatics – Garlic cloves, bay leaves, fresh thyme, sage, rosemary, and black peppercorns bring classic holiday flavor to the brine.
- Optional citrus – Lemon or orange peels can be added for a brighter, fresher flavor.
Jump to the recipe card for the full ingredient quantities and step-by-step instructions.
How to Brine a Turkey to Smoke
If you have never brined a turkey before, the process may sound more complicated than it really is. In practice, it only takes a few minutes of active work, and most of the time is hands-off while the turkey rests in the refrigerator. The most important rule is to make sure the brine is fully chilled before the turkey goes in.
- Make the brine by bringing 4 cups of the water to a boil. Add the hot water to a large container, then whisk in the salt, sugar, garlic, herbs, bay leaves, and peppercorns until the salt and sugar dissolve. Let the mixture steep for 15 to 20 minutes so the aromatics can release their flavor.
- Chill the brine by adding the remaining water. You can also add ice to cool it faster. The brine must be cold before it touches the turkey.
- Brine the turkey by placing it in the chilled brine, making sure it is completely submerged. Cover the container and refrigerate overnight, or for about 12 to 15 hours.
- Rinse the turkey thoroughly with cold water after removing it from the brine. This step removes excess salt from the surface and prevents the finished bird from tasting overly salty.
- Smoke the turkey once it has been rinsed. From there, it is ready for the smoker and can become the best smoked turkey you have ever served.
If you enjoy this method, you may also like the dry brined and smoked spatchcock turkey.
Wet Brine vs Dry Brine
Both wet brining and dry brining can produce a flavorful turkey, but they work a little differently. A wet brine is especially useful for smoked turkey because the bird spends a long time in the smoker, and the added moisture helps keep the meat juicy. It is also faster than a dry brine because the turkey is surrounded by seasoned liquid.
A dry brined turkey is another excellent option. It seasons the meat well, helps retain moisture, and does not require a large container filled with liquid. The main advantage of a wet brine is the extra juiciness it can bring to the turkey, while the main advantage of a dry brine is convenience. If you have the space and a container large enough, this wet brine is a reliable choice for smoked turkey.
More Delicious Turkey Recipes
Smoked Turkey Breast
Smoked Turkey
Smoked Turkey Breast with Honey Glaze
Spatchcock Smoked Turkey
Smoked Turkey Brine
Ingredients
- 2 gallons water
- 1 1/2 cups Diamond kosher salt (or 1 cup table salt)
- 1/2 cup sugar
- 1 head garlic, halved
- 4 bay leaves
- 8 sprigs fresh thyme
- 10 sage leaves
- 2 fresh rosemary sprigs
- 1/2 tsp black peppercorns
Instructions
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Bring 4 cups of the water to a boil. Add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary, and peppercorns. Stir until the salt and sugar are fully dissolved.
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Let the liquid steep for 15 to 20 minutes as it cools, then combine it with the remaining water.
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Rinse the turkey well, remove the giblets, and take out anything else inside the cavity.
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Place the turkey in a container large enough to hold it and pour in the chilled brine, making sure the bird is completely submerged.
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Cover and refrigerate for 12 to 15 hours. Rotate the turkey at least once during the brining time if possible.
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Remove the turkey from the brine and rinse it thoroughly with cold water before smoking.
Notes
- This smoked turkey brine recipe is intended for a 10 to 14 pound turkey. Adjust the ratios as needed for a larger or smaller bird.
- Salt varies by volume because crystal size differs. As a guide: 1 part table salt equals about 1 1/2 parts Morton kosher salt or 2 parts Diamond Crystal kosher salt.
- Always chill the brine completely before adding the turkey, and keep the turkey refrigerated or properly iced while it brines.
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