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Simple Smoked Turkey Brine Recipe With Brown Sugar and Apple Juice

Gone are the days of dry, stringy turkey! Use this super simple smoked turkey brine before smoking your turkey to fill the bird with incredible moisture and flavor including citrus, apple, and peppery notes. Combine all ingredients, submerge, and brine to perfection with this turkey brine. Read on to find out exactly how much brine to whip up and how long you should brine your turkey for depending on the size. Check out this Juicy Smoked Turkey Recipe or this Smoked Spatchcock Turkey Recipe for easy instructions on what to do with the turkey after it has been brined.

Smoked turkey has never been so foolproof! Press the easy button and leave the whole turkey in brine overnight for amazing results every time. Use this smoked turkey brine for thanksgiving dinner, Christmas dinner, Easter dinner or any other occasion that you desire. Don’t forget the smoked cranberry sauce!

Why Brine?

Brining turkey helps to add flavor from the inside out. Salt denatures meat’s proteins in the brining process, softening muscle fiber and allowing added flavor and moisture to flow into the meat. If you are a brining newbie, what are you waiting for!? This basic brine will result in juicy turkey that is tender and full of amazing flavor no matter what method of cooking you use. Consider this brine for your Thanksgiving turkey or Christmas turkey- it works wonderfully on all poultry! It can be used for Ultimate Traeger Wings, Smoked Spatchcock Chicken, Smoked Beer Can Chicken, Juicy Smoked Turkey, smoked turkey breast, and many other poultry recipes… feeling adventurous!? Try this brine on a Smoked Pork Loin Roast or pork chops!

Tips + Tricks

  • Customize Batch Size: This brine can be easily doubled or tripled to accommodate a larger turkey. Using it for wings or chops? Use 1 gallon of water (half or quarter). Unused, excess brine can be kept for a week in the fridge in an airtight container
  • Add Variety: Switch up the citrus or add in your favorite fresh herbs and spices to your brine mixture for some extra zip!
  • Meat Choice: This smoked turkey brine is typically used for turkeys but works great for any poultry or pork recipe. Have you ever tried brining pork chops? Life changing! Be sure to check recommended brine times depending on the meat you have chosen.
  • Cooking Method: Smoked turkey brine is not just for the smoker! No matter what method you are using to cook the chicken (oven, pellet grill, bbq etc.), brining your meat is always a good choice! It helps to avoid the dreaded rubbery turkey skin when smoking, promoting a crispy exterior and juicy interior
  • Rinse: It is important to rinse your turkey off after it is finished brining to make sure that the residual salt and sugar come off.
  • Submerge: Make sure that all of your turkey pieces are fully submerged in the brine. If somehow your turkey is sticking out of the brine, turn it halfway through the brining process.
  • Post Cook: Let your turkey rest for 10 minutes after cooking to allow the juices to redistribute and not pour out after it is sliced.
  • Brine Bag: If you don’t have enough room in the fridge and can’t accommodate a large pot or bucket to brine your turkey, consider a brining bag! Simply flip the turkey (and bag) over halfway through the brining process so that it is brined evenly.
  • Save Time: Choose a fresh turkey rather than frozen turkey to save yourself 1 – 1 1/2 days of defrost time.
  • Say NO to Pre-Brined Turkey: Stay away from pre brined turkeys unless you plan on skipping your own brine- double salt and a spongy texture will be the result of brining your turkey for a second time.

Key Ingredients

Water– good quality tap water or filtered water will work. It is important for safety reasons that you have cold water rather than warm water to start the brining process. Always keep your turkey refrigerated.

Salt– use kosher salt or fine grained sea salt. Fine salt dissolves more easily than coarse salt. If using table salt, half the amount.

Brown Sugar– the molasses in brown sugar lends a slight caramel flavor and it promotes crispy skin. The sweetness of the sugar counteracts a bit of the saltiness that comes along with brining. If you don’t have brown sugar, white sugar will work.

Apple Juice

Black Peppercorns

Garlic- I prefer fresh minced garlic but if using powdered garlic, use 1.5 teaspoons.

Orange Rind- Use an orange peeler to get the outer peel off without the bitter white inside.

Fresh Herbs- fresh rosemary and bay leaves are awesome in this brine!

Equipment

Large stock pot or bowl that will house the brine and the turkey. Remember that whatever vessel you use to brine the turkey, it must be able to be refrigerated for safety purposes. If your turkey can’t be covered completely in the large container, flip it halfway through the brining process.

How To Make Simple Turkey Brine

  1. Combine 8 litres of water with 3 cups apple juice and 2 cups brown sugar, 2 cups kosher salt. Mix well with a wire whisk or an immersion blender until completely dissolved. You shouldn’t have to boil the liquid– as long as you mix it until the salt and sugar are completely dissolved.
  2. Add in 2 tablespoons minced garlic (6 cloves), 2 tablespoons peppercorns, the outer peels from three oranges (use a peeler to avoid the pith and to get mostly zest), and any fresh herbs that you like. I recommend 3-4 bay leaves and 4 sprigs of rosemary. If you enjoy a bit of heat, add 1/2 – 1 teaspoon cayenne pepper.
  3. Place turkey in the wet brine in a large stock pot, bucket, or other vessel for 18-24 hours in the refrigerator. It is not safe to keep raw turkey at room temperature.
  4. Once you are done brining the turkey, rinse it well under cold running water to remove any excess salt. Pat dry with paper towels followed by your favorite turkey or poultry rub.
  5. For further cooking/smoking instructions check out my Juicy Smoked Turkey Recipe.

Brine Ratios + Brine Time

How Much Brine?

Turkey sitting under the brine with orange peels, rosemary, and peppercorns floating.

The amount of brine required for brining a turkey depends largely on the size of the turkey and the size of the container housing it.

A 10-pound turkey will require about 4 litres of water or 1/2 recipe of smoked turkey brine.
A 20-pound Turkey will require about 8 litres of water or 1 full recipe of smoked turkey brine.
A 30-pound Turkey will require about 12 litres of water or 1.5x recipe of smoked turkey brine.
Amount of Smoked Turkey Brine Needed Based on Weight

How Long To Brine A Turkey

*Be careful not to over-brine the turkey or it will become excessively salty and take on a spongy texture this is especially true with a smaller bird.

Generally, turkeys should be brined for 45-60 minutes per pound. Plan according to when you plan on starting smoking your turkey the following day. I like to start brining the turkey mid afternoon so that it is ready to be smoked mid afternoon the following day (keeping 2-3 hour cook time in mind).

  • A 10lb turkey can be brined for 10 hours.
  • A 20lb turkey can be brined for 20 hours.
  • A 30lb turkey can be brined for 24-30 hours.

Best Size of Turkey For Smoking

The average person eats around 1 pound of turkey to 1 1/2 pounds of turkey per sitting (this includes bones). This holiday season, choose a turkey that will feed your crew but also fit on the grill grates in your smoker chamber or grill chamber without grazing the top.

A 10 pound turkey will feed 6-7 people, a 20 pound turkey will feed 13-14 people, a 30 pound turkey will feed around 20 people and so on.

Best Pellets To Use With Smoked Turkey Brine

Alone, the wood chip type wont make or break the flavor of your smoked whole turkey. Combining fruity wood chips such as apple wood or cherry wood with the citrus and apple notes of the smoked turkey brine creates the perfect pairing to make your turkey stand out.

Wood pellets or chips that work well with turkey include apple, maple, cherry, or pecan.

Stay away from certain wood types that can be too strong of smoked flavor for your turkey including hickory, mesquite, and oak.

FAQ

Do I have to brine a turkey before smoking it?

No. Your smoked turkey is cooked over indirect heat and will naturally be more moist than an oven roasted turkey. Brining a turkey steps it up another level to provide even moisture and unreal texture throughout the bird.

Can this brine be used without a smoker?

Absolutely! This recipe simply prepares your turkey to be cooked on a pellet grill, gas grill, or in the oven.

What is wet brine vs dry brine?

Both techniques work to increase moisture and improve flavor in turkey. In a wet brine, the brine solution saturates the meat whereas a dry brine draws the moisture out of the meat before soaking back into your turkey. It is all about personal preference. For more information, check out this post.

Printable Recipe Card : Smoked Turkey Brine

Turkey sitting under the brine with orange peels, rosemary, and peppercorns floating.

Simple Smoked Turkey Brine Recipe With Brown Sugar and Apple Juice

Yield: 20 cups
Prep Time: 15 minutes
Total Time: 15 minutes

Gone are the days of dry, stringy turkey! Use this super simple smoked turkey brine before smoking your turkey to fill the bird with incredible moisture and flavor including citrus, apple, and peppery notes. 

Ingredients

  • 8 litres water ( 4 1/4 gallons)
  • 3 cups apple juice
  • 2 cups brown sugar
  • 2 cups kosher salt
  • 2 tablespoons peppercorns
  • rind (outer peels) from 3 medium-large oranges
  • 3 bay leaves
  • 4 sprigs rosemary

Instructions

  1. Combine 8 litres of water with 3 cups apple juice and 2 cups brown sugar, 2 cups kosher salt. Mix well with a wire whisk or an immersion blender until completely dissolved. You shouldn't have to boil the liquid-- as long as you mix it until the salt and sugar are completely dissolved.
  2. Add in 2 tablespoons minced garlic (6 cloves), 2 tablespoons peppercorns, the outer peels from three oranges (use a peeler to avoid the pith and to get mostly zest), and any fresh herbs that you like. I recommend 3-4 bay leaves and 4 sprigs of rosemary. If you enjoy a bit of heat, add 1/2 - 1 teaspoon cayenne pepper.
  3. Place turkey in the wet brine in a large stock pot, bucket, or other vessel for 18-24 hours in the refrigerator. It is not safe to keep raw turkey at room temperature.
  4. Once you are done brining the turkey, rinse it well under cold running water to remove any excess salt. Pat dry with paper towels.
  5. For further cooking/smoking instructions check out my Juicy Smoked Turkey Recipe!

Notes

If using table salt, 1/2 the amount (use one cup instead of 2).

For best results, refer to the full post to see recommended brining times based on the size of your turkey.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6069mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 0g

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