Brining a turkey before smoking it is a common technique used by many pitmasters and backyard barbecue enthusiasts. Brining helps keep the turkey moist, seasoned throughout, and can amplify smoke flavor. However, brining is not mandatory and there are some drawbacks to consider. Here is an in-depth look at the pros and cons of brining a turkey before smoking.
What is brining?
Brining is the process of soaking meat or poultry in a saltwater solution (the brine) before cooking. The brine is typically made by dissolving salt, sugar, and aromatics in water. Kosher salt and brown sugar are commonly used. Herbs, spices, fruit juices, or vinegar can also be added for more flavor. The raw turkey is submerged in the brine anywhere from 4-24 hours in the refrigerator.
The salt in the brine helps season the meat, while also drawing moisture into the cells through osmosis. This results in a juicier and more flavorful finished product. The sugars help counterbalance and mellow out the saltiness. Brining does not penetrate extremely deep into the meat, but it can get up to 1/4 inch inside with an overnight brine.
Benefits of brining a turkey before smoking
Here are the main benefits you can expect from brining a turkey before hot smoking it:
- Increased moisture – Brining pumps the turkey full of flavorful liquid, making it juicier and more succulent after cooking. Smoking alone causes moisture loss from prolonged heat exposure, so brining helps counteract that effect.
- Seasoned throughout – The salt, sugars, and aromatics dissolve into the brine solution which then gets absorbed into the turkey. This seasons the meat thoroughly, not just the surface.
- Holds more smoke flavor – Moist meat tends to absorb smoky flavor better. So a brined turkey will retain more of that coveted smoke profile.
- Forgiving – The extra moisture also makes the turkey more forgiving if you happen to overcook it slightly past ideal temperature. The brine helps keep it juicy.
Downsides of brining a turkey for smoking
Brining a turkey is not without its caveats. Here are a few potential cons to consider:
- Too salty – It’s easy to over-brine a turkey, resulting in unpalatably salty meat. Proper recipe formulas and brining times must be followed.
- Wet skin – A brined bird won’t brown as crisply or develop as nice of a “bark” on the skin when smoked.
- Time consuming – Brining takes hours or even overnight. It requires advance planning compared to a simple rub.
- Diluted flavor – Heavy brines can mask or overpower the natural turkey flavor and subtleties from the smoke.
- Space – You need a container big enough to submerge the whole turkey.
Should you brine a whole turkey for smoking?
Whether you should brine a whole turkey before hot smoking depends on your preferences and goals:
- If you want incredibly moist, seasoned meat, brining is recommended. The benefits outweigh the cons for most people when smoking a whole bird.
- If you want crispy skin with pronounced turkey flavor and a bark, skipping the brine may be better. Use a dry rub instead.
- If you don’t want to fuss with wet brining, a simple dry brine of just salt and baking powder can also improve moisture.
- If you’re short on time, a brine may not be realistic. Stick with a rub.
- If you’re already injecting or stuffing, brining may be overkill. But a short brine time could still help.
Brine ingredients
Here are some common ingredients used in turkey brines:
- Water – The base of the solution. Use cool water, not warm to prevent bacteria growth.
- Salt – Kosher or table salt. 1/2 to 1 cup per gallon. Dissolves and seasons.
- Brown sugar – 1/2 to 1 cup per gallon. Sweetens, balances saltiness.
- Aromatics – Herbs, spices, citrus, garlic, onions, peppers.
- Apple juice or cider – Adds flavor, acidity, and sugars.
A basic brine starts with a 1:1 ratio of salt to sugar dissolved in water, around 1/2 cup each per gallon. Add other flavorings as desired. Keep brine moderately cool at 40°F or below.
Brining times
The amount of time needed to brine a turkey can vary greatly based on size. Here are general timelines:
- 12-16 lb turkey – 8 to 12 hours
- 16-20 lb turkey – 12 to 18 hours
- 20-24 lb turkey – 18 to 24 hours
You want the brine to have enough time to work itself deep into the meat, but not so long that the turkey gets too salty. Injecting the brine can speed up the process. Refrigerate the entire time.
Brining tips
Follow these tips for successfully brining turkey:
- Use a container big enough to submerge turkey fully. Cooler or bucket.
- Remove giblets from cavities before brining.
- Weigh down turkey to keep submerged. Plate with cans on top.
- Rinse turkey after brining and pat dry. Discard used brine.
- Let turkey rest in fridge 1-2 hours before smoking to form pellicle.
Smoking a brined turkey
Smoking a brined turkey is similar to smoking an unbrined one. Follow these guidelines:
- Apply rub before smoking. Go light since it’s already brined.
- Smoke around 275°F. Use wood like hickory, pecan, apple.
- Cook to 165°F breast, 175°F thigh. About 3-4 hours total.
- Spritz with broth or cider every 45-60 minutes for moisture and color.
- Check wings, thighs, breast at multiple points to monitor doneness. Juices should run clear.
- Let rest 20-30 minutes before carving.
The brining helps keep the turkey juicy and seasoned even with prolonged smoking time. Just watch closely towards the end to prevent overcooking.
Brine recipes
Here are some excellent brine recipes for smoking turkey:
Simple Brown Sugar Brine
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
Dissolve salt and sugar in hot water. Add spices and cool. Chill brine before using. Brine 12-15 hours.
Apple Cider Brine
- 2 quarts apple cider
- 2 quarts water
- 1 cup salt
- 1/2 cup brown sugar
- 1 onion, quartered
- 5 garlic cloves, crushed
- 2 bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon allspice berries
Combine ingredients in pot and simmer 10 minutes. Cool completely before chilling and using. Brine 8-12 hours.
Spicy Cajun Brine
- 4 quarts water
- 1 cup salt
- 3/4 cup brown sugar
- 1/2 cup hot sauce
- 1/4 cup Worcestershire sauce
- 4 bay leaves
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
Dissolve salt and sugar in hot water. Add remaining ingredients and chill. Brine 10-14 hours.
Frequently asked questions
Should you inject AND brine a turkey?
Yes, injecting a brined turkey can further boost moisture and flavor. Just reduce brining time to 6-8 hours and use a lighter hand on the injection marinade to prevent over-salting.
Does brining make turkey mushy?
It shouldn’t if brined properly. But an overly long brining time can lead to a mushy texture. Stick within recommended time frames based on weight.
Can you brine too long?
Absolutely. Extended brining for 24+ hours will make the turkey much too salty and lead to an unpleasant, ham-like texture. Brine for just enough time to fully saturate the meat.
Is wet brining better than dry brining?
Wet brining adds more flavor and moisture into the meat. Dry brining won’t penetrate as deeply. However, dry brining is much easier. Both are better than no brining at all.
What is the best wood for smoking turkey?
Fruit woods like apple, cherry, peach pair wonderfully with turkey. Hickory and pecan also complement it well. Use a blend for a layered smoke profile.
Conclusion
Brining before smoking helps keep turkey juicy, seasoned, and smoke-infused from the inside out. While not strictly required, it provides noticeable benefits, especially for larger birds and long smoking times. Just be mindful not to over-brine. Use a properly formulated brine and brining schedule for your turkey size. Combine with rubs, injections, and fruit wood smoke for finger-licking backyard barbecue turkey.