EASY TURKEY BRINE FOR SMOKING RECIPES

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HOW TO PROPERLY SMOKE A TURKEY: BRINE THEN PELLET GRILL



How To PROPERLY Smoke A Turkey: Brine then Pellet Grill image

A brined turkey smoked on a pellet grill will always be the best way to cook a turkey. Here we share the best turkey brine recipe, and our favorite turkey rub. Then we provide step by step instructions to smoke it on your pellet grill.

Provided by Michael Haas

Categories     Main Course

Total Time 3150 minutes

Prep Time 2910 minutes

Cook Time 240 minutes

Yield 12

Number Of Ingredients 17

12 Garlic Cloves
2.5 Cups Brown Sugar
1.5 Cups Kosher Salt
1 Cup Soy Sauce
7 Bay Leaves
1 TBS Coarse Black Pepper
5 Quarts Water (cold)
12 lbs Turkey (thawed)
1/4 cup canola oil
2 tablespoons onion powder
1 1/2 tablespoons paprika
2 teaspoons garlic powder
2 1/2 teaspoons kosher salt
2 teaspoons pepper
1/2 teaspoon dried sage
1/4 Cup Peanut Oil
1/4 Cup Butter (melted for basting)

Steps:

  • Turkey Brine Instructions
  • Turkey Rub Instructions
  • Smoking the Turkey Instructions

Nutrition Facts : ServingSize 3.5 oz, Calories 582 kcal, CarbohydrateContent 3 g, ProteinContent 70 g, FatContent 31 g, SaturatedFatContent 8 g, TransFatContent 1 g, CholesterolContent 242 mg, SodiumContent 978 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 20 g

HOW TO MAKE A SMOKED TURKEY BREAST BRINE RECIPE



How to make a smoked turkey breast brine recipe image

A brine for a turkey breast that's easy to make and delicious. Make this turkey brine for smoking for Thanksgiving, Christmas, or Easter.

Provided by Anne-Marie Nichols

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8

Number Of Ingredients 12

8 cups apple cider
3/4 cup Holland House Sake Cooking Wine
1/4 cup Nakano All Natural Rice Vinegar
1/2 cup sorghum syrup
3/4 cup kosher salt
12 fresh sage leaves
2 fresh rosemary sprigs
1 bunch fresh chives
3 fresh lemon thyme sprigs
2 1-inch pieces of ginger, peeled
4 cups ice cubes
1 6-pound bone-in turkey breast

Steps:

  • Bring cider, cooking wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove pot from heat, stir in ice. Cover and place in the refrigerator for 1 hour.
  • Place turkey in the brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over brine your turkey or you’ll end up with salty meat!)
  • Prepare your smoker according to the manufacturer's directions, bringing the internal temperature to 225 degrees F using your favorite type of wood chips.
  • Remove the turkey breast from the brine. Pat dry with paper towels. Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F.
  • Remove cooked turkey breast, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

Nutrition Facts : Calories 736 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 272 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 103 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 10962 grams sodium, SugarContent 40 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

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