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Smoked Turkey Brine
0 Likes
Prep Time:
120 minutes
Total Time:
3000 minutes
Elevate your smoked turkey with a flavorful earthy and citrus brine for a winning dish.
Ingredients:
  • 1 gallon water, divided
  • 1 cup (225g) kosher salt
  • 1 bunch Italian parsley, approximately 15 stems
  • 1 yellow onion, sliced
  • 1 head of garlic, cut in half crosswise
  • 2 oranges, halved
  • 1/4 cup black peppercorns, crushed with heavy pan or pulsed in spice grinder
  • 1 (12- to 18-pound) whole turkey, neck, giblets, heart, and liver removed
Instructions:
  • Create a flavorful brine by boiling 1/2 gallon (about 9 1/2 cups) of water with salt, parsley, onion, garlic, oranges, and peppercorns until the salt dissolves.
  • Speed up the cooling process: Incorporate 1/2 gallon (9 1/2 cups) of cold water or ice into the hot brine to rapidly cool it down. Let the brine reach room temperature, then refrigerate until chilled.
  • Place the turkey in a large container and cover it with the cold brine. Refrigerate for 24 hours.
  • Get ready to dry: Place a wire rack on top of a baking sheet.
  • Remove turkey from brine: Take the turkey out of the brine and transfer it to the baking sheet. Gently pat it dry with a paper towel to ensure it's free of any excess salt and brine ingredients.
  • Place the turkey in the refrigerator, uncovered, for 24 hours to allow it to air dry, resulting in perfectly crisp skin when cooked.
  • Prepare the turkey: After brining and air drying the turkey, choose your preferred cooking method - roast, smoke, or fry. Enjoy the delicious outcome and don't forget to rate and leave a comment!

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