Smoked Turkey Brine (4 Different Brine Recipes)
4 stress-free Smoked Turkey Brine recipes: basic brine, cajun brine, citrus brine or apple cider brine. These flavorful brines use a mix of fresh herbs, spices and other ingredients to enhance the flavor of the turkey meat and increase the moisture content. This works with all Turkey Recipes.
Servings 1 Use
Cost $5
Ingredients
BASIC BRINE (*Note 1)
- 2 gallons Water
- 1 cup Kosher Salt
- 1 cup Brown Sugar, Packed
- 10 Fresh Sage Leaves
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 8 cloves Garlic, Smashed
- 3 tbsp Black Peppercorns
CITRUS BRINE (*Note 1)
- 2 gallons Water
- 1 cup Kosher Salt
- 1 cup Brown Sugar, Packed
- 2 large Oranges, Sliced
- 2 large Lemon, Sliced
- 8 cloves Garlic, Smashed
- 10 Fresh Sage Leaves
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 3 Dried Bay Leaves
- 3 tbsp Black Peppercorns
CAJUN BRINE (*Note 1)
- 2 gallons Water
- 1 cup Kosher Salt
- 1 cup Brown Sugar, Packed
- ½ cup Cajun Seasoning (Your Favorite Brand) *Note 2
- 4 cloves Garlic, Smashed
- 1 tbsp Red Pepper Flakes
- 1 tbsp black peppercorns
APPLE CIDER BRINE (*Note 1)
- 2 gallons Unfiltered Apple Cider *Note 3
- 1 cup Kosher Salt
- 1 cup Maple Syrup or Brown Sugar, Packed
- 8 cloves Garlic, Smashed
- 2 tbsp black peppercorns
- 2 tbsp Whole Allspice
- 4 whole Cloves
- 2 Dried Bay Leaves
Instructions
- Add all the ingredients, from your brine of choice, to a large stock pot and heat over high heat, stirring occasionally, until the sugar and salt are dissolved. Remove from the heat and let the brine cool. (*Note 4)
- Place the turkey in the stock pot (or brining bag) and refrigerate up to 24 hours. (*Note 5)
- Remove the turkey from the brine and fully rinse with cold water to remove the excess salt. Do not skip this step. Pat dry with paper towels.
Notes
Note 1 - The above ratios are for a whole turkey. If you're making a turkey breast or legs, you can cut it in half.
Note 2 - Use your favorite cajun seasoning or made a homemade batch.
Note 3 - This is apple cider juice, NOT apple cider vinegar.
Note 4 - Never add the turkey to warm or hot brine as to avoid bacteria growth. We allow the brine to cool for an hour, before transferring to the refrigerator to cool for another hour before using.
Note 5 - Do not brine for longer than advised. The meat will become mushy AND will be over-salted.
Nutritional information will vary depending on the brine utilized, the size of the bird and how long the bird has been brined.
