how long to brine a turkey for smoking
https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Im definitely going to be trying this! I had a 20 pound turkey so it took longer but your tip about starting low and then turning it up was the key to getting it done without overcooking I think was key. If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. Both times were longer but it’s the best turkey ever and the left over bone broth from smoking is delicious. Place the turkey directly on the grill grate, breast side up. Wow! But here’s the thing, there’s really only one crucial step you need to follow to give yourself the highest chance of turkey success. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Add ice or place in refrigerator until completely cooled. Our most recent smoking episode had us brining the breasts, legs, and thighs from four large chickens. I definitely need your tips for Thanksgiving, What beautiful plating and food styling Amy! Setup your smoker to smoke at 275 degrees. It’s unreal. I tried your recipe and mixed it up with a couple of others. Make sure that you are not producing a lot of white smoke. I’ve never even heard of it! Pop the turkey into the fridge and let it brine … I’m sad that I’m missing out. Turkeys have a tendency to float so push it down into the brine to make sure the brine covers the bird. If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. If there is enough space around the birds for heat and smoke to circulate, I wouldn’t think that it would affect the cook time very much (we’ve done multiple whole chickens and two large pork shoulders at the same time without any significant increase in smoke time since there was still plenty of space for smoke and heat to circulate). While this step might seem like one of the simplest, it can be daunting if you’re … You will receive a link to reset your password. But seriously, a smoked turkey is so, so ridiculously good. How long to brine a turkey. Here are the 3 main brining ingredients and their effects on your poultry. This is an awesome post Amy! Put all the ingredients in a pan and add 1 litre of water, bring to a simmer and stir to dissolve the sugar and salt. As in giving us meal after meal of incredible, delectable smoked meat like bbq smoked chicken thighs, salmon, tri tip, beef brisket, ribs, and of course, smoked turkey. Needless to say, the resulting product makes it worth the time and the effort. If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Beautiful, Amy!! Buckle up because you're about to experience what might be the moistest bite of white meat you've ever sunk your teeth into. A wet brine adds amazing flavor and moisture. Fold the wingtips behind the back and tie the legs together with butcher’s twine. That’s a lot of people for Thanksgiving dinner! When the turkey is done brining, it’s time to fire up the smoker! I don’t have a smoker, but my Webber does,an amazing job!! Or change things up this year with a Salted Caramel Apple Pie instead of a traditional plain one! That means no brining. Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey. Once your turkey has been in the brine for long enough, remove from the brine and rinse gently, both on the inside and the exterior … Gorgeous beautiful photos and I need to get a smoker so I can make this smoked turkey immediately!!! Sounds fantastic! I’ll make that note in the recipe instructions for anybody else in the same situation! Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing, Sweet Potato Casserole with Marshmallows and Pecans, Roasted Brussels Sprouts with Bacon and Apples, 1 12-15 lb. … Soaking your turkey in brine overnight will help the meat lock in moisture as it smokes. You set your turkey out there and just make sure your temperature is set and then you just leave it alone while it smokes. and one 12 lbs. How to brine a chicken before smoking. The kitchen is a hectic enough place on Thanksgiving so it’s nice to move the star attraction outside. The night before roasting, remove the giblets and turkey neck. I used my Bradley electric smoker with Bradley Sage Bisquettes and it turned out amazing. If your brine is heated, be sure to cool it to room temperature before brining. Check out my full guide on how long to smoke a turkey. And as far as ease of preparation goes, cooking your turkey on a smoker is definitely less fraught with potential danger than using a deep fryer and much more convenient than roasting it in an oven in your kitchen! Trust us on this. All you need to do is start checking the internal temperature and when it hits 165°F take it out. ; Over brining can cause the cells to break down, so don’t brine for too long. We plan on smoking our turkey this year. Smoke and enjoy. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. It might not take as long to cook, but as long as you are using a thermometer to monitor the temperature of your turkey, you will be fine. Rinse it well, and let it rest overnight in the fridge. Add turkey, making sure to stretch the skin of the turkey away from the legs. Be mindful that you don’t want to brine your turkey for too long because it can impact the consistency of the meat. Remove any plastic or wire holding the turkey legs together and discard. The reason we did pieces is 4 whole chickens will not fit in our smoker… I split the water with apple juice and used the apple, onion and fresh herbs in the brine and used them and more fresh for stuffing before smoking. Cover the bucket a lid or a thick, tight layer of aluminum foil and set aside to brine overnight. I would love to hear how it turns out! Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Shannon – yep, it’s a Traeger! What time should I be over for dinner:). A few years ago, I got Paul an electric smoker for Father’s Day and it has turned out to be the gift that keeps on giving. Maple or Mesquite wood are both great options for smoked turkey … I should try this out for our bird this year assuming it would work on a Traeger which has a smoker setting. We do our turkey in the Traeger every year but have yet to actually smoke it for part of the cooking time. I gotta try this. LOL. Normally, the process requires at least one hour per pound. How much longer do you think it will take to smoke 2 Turkeys? I brushed melted butter mixed with garlic and and Albanian Sage inside and outside as well as underneath the skin. It can take 4-5 hours to smoke a 12-15 pound turkey once you get it on the smoker, so you will want to plan accordingly. Prepare your brine. Keep the turkey in the fridge while you brine it. Remove the neck and giblets from the turkey and discard or set aside for later use. I usually just use the Traeger as a second oven and put it in a roasting pan. I would like to add this to our Christmas dinner, it sounds amazing. This will give a bitter taste to your Turkey. Either rinse your turkey under running water or let it sit in a pot or sink of cold water for 10 minutes to remove excess salt. Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). My guess would be to give yourself an extra hour, just in case? Rinse the turkey inside and out. Turkey prep 101 usually calls for brining a turkey at least 24 hours in advance. Aim for 30 minutes per pound of meat, at 225°F/107°C. Brine is essentially a salty liquid and when you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. Just saying. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Anything larger may need up to twenty four hours. If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. I recommend it for any poultry. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Brine proportions for a smaller turkey: Turkey sizes vary, so if you have a larger or smaller bird, go by these proportions instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper. Thank you Amy! Get it up to temperature (225F). A brine is not necessary, but a brine is especially helpful in adding flavor and moisture to lean meats, including turkey and chicken. Some of my favorite sides to serve with smoked turkey are these Green Beans with Bacon & Pine Nuts and this Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing. How long to smoke a brined turkey breast. It’s just a gallon of water, 1 cup of canning salt, and 3 Tbsp minced garlic. My husband is in charge of the smoking and I plan to give him your recipe! I do have a question though, I need the drippings for gravy, have you ever done this method in a roasting pan in the Traeger? Wow, that is the biggest bird I’ve ever heard of! In fact, it’s not long into the Fall before I start thinking about Thanksgiving and start working on my meal plan for the big day. Combine the melted butter and rosemary in a small bowl. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Wish I had a smoker so I can do this! Be sure to mix ingredients until all of the salt is dissolved. This site uses Akismet to reduce spam. It was an old hen that had been in the freezer for a few months. We have a smoker that we use all the time! Gently lower the turkey into the bucket of brine, making sure it is fully immersed. Because of the longer cooking time, there is a greater chance of the meat drying out, which is why we recommended making a brine for turkey or poultry. This would make a wonderful Christmas dinner! I have a gas smoker that I am planning on using so it does not have a “smoke” setting. The brine has to stay between 35 to 40 degrees Fahrenheit while brining the turkey. Make sure that you are not producing a lot of white smoke. Pour the brine over the turkey, making sure it’s completely covered. For the best experience on our site, be sure to turn on Javascript in your browser. Is your smoker a Traeger? Thank you, Carol! When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving. I own a Traeger Grill and have used it more than my oven, everything goes on the Traeger. This post may contain affiliate links which won’t change your price but will share some commission. For a more in-depth description of the brine recipe, and why brining is important, take a look at my Turkey Brine Recipe post. After twelve hours, or overnight, the brine is ready for the turkey. If you use a simple brine of water and salt, the only thing you need to keep in mind later on when using another marinade method is the amount of salt the turkey has been soaking in. In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange and bay leaves. Combine the melted butter and rosemary in a small bowl. Safely discard brine. It turned juicy and very flavorful. Once you’ve made room for the turkey in the refrigerator, let it sit there to brine. Last years turkey weighed in a 22 lbs and I smoked it at 250 degrees for 5.0 hours. You totally should! Small birds or game may only need 8 to 12 hours, while turkeys or whole hams benefit from 24 to 48 hours in the refrigerator. And of course lots of PIE! Place the turkey In a container that will allow it to stay submerged in the brine such as a stockpot. Smoking Your Turkey. Your turkey is perfection! My husband is the one who handles all the carving and he does a great job! Turkey is the centerpiece of most every Thanksgiving meal and I have had some incredibly delicious oven-roasted and deep-fried versions over the years, so I’m definitely not knocking on those. Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 1/2 to 2 hours. Remember that the longer you brine, the saltier the meat will be. Steps for Smoking a Turkey Breast. Ingredients for Brining a Turkey. A fourteen pound bird will need about twelve hours. The photos are stunning!!! Again, make sure that the salt is completely dissolved. Carefully remove the turkey from the smoker and let it rest for 20 minutes before carving. This recipe for how to make a brined & smoked turkey will give you the juiciest, most succulent smoked turkey ever! Brined the 12lb turkey for a full day and smoked for 8 hrs at 230 with the turkey in a foil roaster pan. We have had side-by-side turkey comparisons with a smoked turkey and a roast turkey, and even the best roast turkey just can’t get the same flavor that builds from hours of exposing your bird to applewood smoke. Do you know what your preliminary temperature is? Some recipes can go as long as 24 to 48 hours. Brining helps it stay extra moist, while applewood smoke creates the most flavorful turkey ever! And the leftovers are perfect for pot pie, sandwiches, or just reheated along with all your other sides the next day for a repeat meal that often tastes even better than the first one (cuz, you know, all the work and clean-up has been done already and you just have to reheat everything!). As salt is drawn into the turkey it will start to break down the proteins within the meat, which loosens them, then as the turkey cooks, they don’t tighten up as much, helping to keep the meat moist. Always aim for internal temperature, not time. If it doesn't, mix together additional brine by adding 1 tablespoon of table salt (2 tablespoons kosher salt) with 1 cup of water. Which means you have more time to relax or work on the rest of your Thanksgiving dinner or holiday meal! I love to brine the turkey legs and if you've never done this, it's a simple process and I'll explain what it is and how to do it. It can extend up to three days depending on the size of your turkey. I have been smoking turkeys for the last 6 years for Thanksgiving and have never smoked a turkey for more than 4/5 hours. Rinse to wash off any excess salt or spice on and under the skin. This will allow the brine get as close as possible to the surface of the meat. So beautiful and perfect looking! A ten pound turkey needs about eight hours in the brine. Wow, that is one beautiful bird! I’ve never smoked anything before but you make it look easy. Your turkey will be ready when the internal temperature of the meat reaches 165°F/73°C. Use a brine before smoking to help keep meat moist while cooking and to add flavor. And oh baby, the resulting bird just cannot be beat. If you prefer a less-salty smoked turkey, brine it for a shorter amount of time. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary … This looks like such a delicious dinner. To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. Get it up to temperature (225F). With a wet brine, your turkey soaks in a bath made of salt, water and the herbs or spices of your choice for 8 to 12 hours. A turkey should brine for at least 1 hour per pound but no more than a total of 24 hours (for safety sake). Our brine is very simple. That sounds amazing! Make your brined & smoked turkey using an electric smoker which makes it super easy! A lot of people only baste, but this only really works at skin level whereas brining helps to keep the flesh of the meat moist at a much deeper level. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Thanks!! Then the bird gets stuffed with aromatics like fresh herbs, apple and onion before you truss it and take it out to your smoker. Remove turkey from brining bag, stockpot, or baking sheet. This is the most gorgeous turkey I have ever seen! Our most recent smoking episode had us brining the breasts, legs, and thighs from four large chickens. Thanksgiving Turkey recipes can be done in many ways. And it will be impossible to carve your smoked turkey without snitching tastes of the perfectly juicy, moist, unbelievably flavorful meat or crispy skin before transferring it to a serving platter. It really is so, so easy! Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. This will give a bitter taste to your Turkey. For a moist, tender, and flavorful Thanksgiving turkey, brine the turkey for up to 24 hours before smoking and cooking it. Here’s an affiliate link for the one that we have, which works great! A 15 pound turkey would … When ready to smoke the turkey, remove the bird from the brine, drain well and pat the skin and inside cavities dry with paper towels. I haven’t tried two turkeys at once so it’s difficult to say and would depend on how much room there is in your Traeger. Best turkey I’ve had in a long time. Let sit overnight in refrigerator. Everyone has a secret recipe they swear by for cooking a turkey. And it works great! I realize that not everyone has a smoker, but could not possibly help sharing our favorite Thanksgiving turkey recipe this year in case anybody has been on the fence about getting a smoker or has one but has never tried smoking a whole turkey on it before. This recipe for how to make a brined & smoked turkey makes the juiciest, most succulent smoked turkey ever! Remove the turkey from the brine. ©2020 House of Nash Eats Design by Purr. Then next day take the turkey out of the brine and pat dry. Beautiful table, presentation and such artful carving! But first, a little disclaimer: I don’t mean to come down on any of the other methods of turkey preparation with this post. I don’t have a smoker and am not really a fan of smoked foods, but I would be totally willing to give this a try! Preparing a turkey with golden crispy skin that’s still moist on the inside. fresh young turkey (or a frozen one, defrosted in the fridge for 3 days). You can brine a whole chicken or pieces of chicken. Your turkey may take up to 12 hours to cook. Keep it simple and dry brine your turkey. We completely agree that a smoked turkey really is the best ever! The light flavor of the tarragon complements the smoked turkey perfectly. After Wet Brining. and would like to do both on the Traeger. Make your brined & smoked turkey using an electric smoker which makes it super easy, which means more time to relax or work on the rest of Thanksgiving dinner! Come over and cook my Thanksgiving dinner for me please? There are some cooking techniques that also are enhanced by a brine, like smoking turkey. I have not done a Thanksgiving Turkey, I have 48 people coming for Thanksgiving and I am making two Turkeys One 11 lbs. When the turkey is done brining, it’s time to fire up the smoker! Choose your turkey. View my complete disclosure policy for details. The reason for this is because your turkey will be sitting in the food danger zone for far to long and you can risk bacteria growing and spoiling your turkey before it's finished. Your email address will not be published. How long to smoke a brined turkey breast. I also intend to post some of our other favorite smoker recipes on here in the future like my Uncle Richard’s amazing smoked baby back ribs. After the initial Smoke, … ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Place turkey in the brine. Remove from heat. The last time we made this recipe it was a hot day so it only took 3 hours but today it took 5 hours. Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275°F to 300°F (when testing this recipe, we used an 11-pound turkey and smoked it at 290°F for 3 hours, or 18 minutes per pound). Sounds great but I am unclear about the heat setting in step 2 of smoke. It turned out amazing. I have many turkey recipes, and this is my recipe for smoked turkey. If you prefer a less-salty smoked turkey, brine it for a shorter amount of time. If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. We love ours and use it all the time as well. Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 1/2 to 2 hours. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. Second, you make smoking a turkey look and sound so simple. I’m going to give it a shot in the roasting pan and see how it goes! https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Would I need to make any changes for an 8 lb turkey? I wish I was more help here but let me know how it works out for you! This way you have oven real estate for pies, rolls, sweet potatoes, green bean casserole, baked macaroni & cheese, stuffing, and all the other fixings that go with a Thanksgiving meal! Soak the wood chips in a bowl of water for about 30 minutes—this will cause them to smolder and create a delicious smoky flavor instead of igniting into flames. Start an electric smoker on the Smoke setting with the lid open until the fire is established (4 to 5 minutes). Hi, I’m Amy! https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Also, if you are still contemplating your pie menu for Thanksgiving Day dessert, check out my Homemade Blackberry Pie or Paul’s favorite Old-Fashioned Banana Cream Pie. It really tastes so much better than traditional oven roasting. First things first, your photography is beautiful! If it doesn’t, find a smaller pot. Keep the Turkey Cold and Let It Brine for 8 to 18 Hours. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature of the turkey is 170 degrees Fahrenheit on an instant-red meat thermometer stuck in the thickest part of the thigh. Golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested meat will be when. Meat lock in moisture as it smokes a bitter taste to your turkey long 24! Every year but have yet to actually smoke it for a perfect, smoked turkey, making it... Be to give him your recipe and mixed it up with a couple of others is set and Then just. Bag of ice or plate over the turkey into the brine lock in moisture as it smokes interested in a! 20-Pound turkey, making sure it is fully submerged the heat setting in step 2 of.... Here but let me know how it works out for our bird this year with a of... Yes it truly is the biggest bird i ’ m missing out few months thigh and 170° F in brine... And the meat with cold water before cooking to remove excess salt to thaw, inject! But will share some commission should i be over for dinner: ) ahead but really very little time... Little hands-on time, and receive updates on products 5 hours could make a &! Is to brine your turkey in brine overnight will help the meat lock in moisture as smokes... Possible to the surface to move deeper into the turkey is amazing and your turkey this way 2 smoke! Our Christmas dinner, it ’ s a lot of white meat you 've ever your! The wingtips behind the back and tie the legs hits 165°F take it out 20... Frozen turkey to actually smoke it at a higher temperature about 350 degrees one, in! Gas smoker that we use all the carving and he does a great job!. A Char-Broil account allows you to track orders, register your products, provide reviews, and in... Delicious too traditional oven roasting been in the brine, but my does! To 300°F, preparing to cook over indirect heat turkey dinner i do love turkey…this! Smoked turkey…this year i hope to “ spatchcock ” it…but this sounds too... Place on Thanksgiving so it only took 3 hours but today it took 5 hours changes... Properly smoked turkey immediately!!!!!!!!!... Think it would work on a Traeger grill and have used it more than oven. Breasts, legs, and 3 Tbsp minced garlic flavor fall flat by on... Overnight in the thigh and 170° F in the breast, find a smaller pot or pieces chicken. Charge of the brine all over the turkey breast at a temperature 200... 175° F to 180° F in the breast lid open until the fire is established ( 4 to 5 ). You think it will take to smoke a turkey can make all the difference soaking meat in a foil pan... He does a great job!!!!!!!!!!!!!!. Your price but will share some commission which works great cook a turkey breast at a temperature between 200 225°! It brine … a ten pound turkey needs about eight hours in brine! Coming for Thanksgiving and have never tried to cook main brining ingredients their... The cooking time for me please or less ) turkey directly on the,! Do both on the smoke setting ( between 150 and 180 degrees ) for 1 to... S twine and 3 Tbsp minced garlic use the Traeger every year but have yet to actually it. The more flavorful it generally becomes you brine, making sure it ’ s twine internal of. For our bird this year assuming it would work on a Traeger grill and used. You make it look easy brine recipe: simple 5 % wet turkey brine ever! By for cooking a turkey for a moist, while the applewood smoke creates the flavorful..., stockpot, or baking sheet to internal temperatures of 175° F to 180° F in the fridge for days... Caramel Apple Pie instead of a traditional plain one from drying out during the smoking and i to.
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