Turkey Brine for Smoking

5 from 1 vote

This turkey brine for smoking is our secret recipe for tender and juicy pellet grill turkey on Thanksgiving Day. Say goodbye to dry turkey and hello to a mouthwatering, flavorful bird with our easy and aromatic brine.

Prep Time30

Cook Time30

Brine Time1

Total Time1 1

Course: Brine

Cuisine: American

Servings: gallon

Calories: 733kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

Large stockpot to make the brine solution. We actually used two stockpots, one to make the brine in, and the other one to help fill up our brining bag. We lined the second pot with the bag, put the turkey inside, and then poured the brining solution in the bag to cover the turkey.
Brining container big enough to hold the brine and the turkey. You can use the same stockpot you made the brine in, or a brining bag, brining bucket, or other a food-safe container. Just keep in mind that the entire turkey must be fully submerged.

Ingredients

1-2 gallons water (enough to submerge the turkey completely)
¾ cup Diamond Crystal Kosher Salt (if using table salt, use half this amount)
½ cup granulated sugar
2 oranges quartered
3 lemons quartered
2 limes quartered
1 head garlic peeled
1 white onion quartered
1 bunch thyme sprigs
2-3 sprigs rosemary
3-4 sage leaves fresh

Instructions

In a large pot, heat 1-2 gallons of water (depending on the size of your turkey) until it's simmering. Stir in the kosher salt and sugar until both are fully dissolved. Remove the pot from heat and let the mixture cool to room temperature.
While the brine cools, cut the oranges, lemons, limes, and white onion in quarters. Peel the garlic cloves.
Once the brine has cooled, add the citrus, garlic, onion, thyme sprigs, rosemary, and sage leaves. Stir to combine.
Place the turkey in a large food-safe container or brining bag. Pour the brine over the turkey, ensuring it’s completely submerged. If needed, add more water to cover the bird fully.
Cover the container and refrigerate the turkey for at least 4 hours, but preferably overnight (up to 24 hours).
After brining, remove the turkey from the brine, rinse it well under cold water, and pat dry. Let turkey rest at room temperature for 30 minutes before cooking.

Notes

Cooling the brine completely before adding the turkey. If you're short on time, you use ice cubes to cool the brine down faster.

If the turkey floats in the brine, use a sealed bag of ice to weigh it down to make sure that it stays fully submerged.

Use a brining bag for easy cleanup and to ensure that the turkey is fully submerged. The bag also makes it convenient so you don't have to use huge pot or container which will need to be sanitized later.

Brine the turkey for at least 4 hours, but for the best results, aim for 12 to 24 hours.

Don't forget to rinse the turkey under cold water after brining to remove excess salt from the turkey. Then, pat it dry with paper towels before seasoning with dry rub to help get crispy skin during smoking.

Clean countertops, the sink, and anything else the raw turkey touched with a solution of 1 tablespoon of unscented bleach mixed in 1 gallon of water. Let it sit for a few minutes, then let it air dry or pat dry with clean paper towels.

Here are some additional safety tips from the USDA on how to safely brine your turkey.

Nutrition