Smoked turkey brine is made by covering a turkey in a mixture made of water, salt, sugar, tarragon and black pepper before smoking it. The water for the brine should not be chlorinated. If it is, boil the water first before making the brine mixture.
To make a simple and basic turkey brine, combine and boil 1 cup kosher salt, aromatics, 1/2 cup granulated sugar and 1/2 gallon of water. Allow the brine to cool, and add in 1 gallon of cold water. Transfer the brine into a 4- to 5-gallon bucket.
Martha Stewart offers a simple and easy-to-follow recipe for turkey brine that uses coarse salt and various herbs and seasonings. This recipe makes enough brine for one 18- to 20-pound turkey.
To make brine for a turkey, combine 2 gallons cold water with 2 cups kosher salt and 2 cups sugar in a large pot. This recipe should make enough brine for a 12- to 18-pound turkey.
To smoke a turkey in a water smoker, prepare the smoker as directed in the owner's manual, light the briquettes, place the turkey breast side up on the top rack and smoke for 3 1/2 hours. After the first 1 1/2 hours, place soaked hardwood chips inside the smoker to produce smoke. If the turkey isn't
A recipe for smoked turkey is Alton Brown's honey brined smoked turkey. Place a whole turkey breast-side- up into a brine of 1 pound each of kosher salt and honey, 1 gallon of hot water and 2 quarts of vegetable broth. Brine the bird for 12 hours before smoking it.
One recipe for smoked turkey is Honey Brined Smoked Turkey from Alton Brown. This recipe takes less than five hours, and it serves 10 to 12 people. Reviewers rate this recipe with 5 stars out of 5 stars.
Some good turkey brines are apple spice brine, smoked turkey brine and cranberry turkey brine. Some other good brines have alcohol bases, such as maple bourbon brined turkey legs or ale brined roasted turkey.
Brining a turkey requires submerging the entire fresh, uncooked bird into a water, salt and sugar solution containing other spices and seasonings. For best results, brine a turkey overnight or up to 24 hours, depending on recipe.
At a temperature of 325 degrees F in a preheated oven, a brined turkey takes about 13 minutes per pound to cook. Alternatively, the turkey is fully cooked when the internal temperature of the deepest part of the breast reaches 175 degrees F.