TURKEY BRINE FOR SMOKING RECIPE RECIPES

OUT OF THIS WORLD TURKEY BRINE RECIPE | ALLRECIPES

Out of this World Turkey Brine Recipe | Allrecipes image

Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty.

Provided by SUDEMERS

Categories Meat and Poultry Turkey Brine

Yield 12 Servings

Number Of Ingredients 6

Ingredients

2 gallons water
1?½ cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
? cup brown sugar

Steps:

In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Nutrition Facts : Calories 32.1 calories, CarbohydrateContent 8.1 g, CholesterolContent 0 mg, FatContent 0 g, FiberContent 0.2 g, ProteinContent 0.2 g, SaturatedFatContent 0 g, SodiumContent 13913.4 mg, SugarContent 6.5 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

Ingredients

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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