Simple Brined Smoked Turkey Breast Recipe - with easy brine recipe! (2024)

FAQs

How long to brine a turkey breast for smoking? ›

You should never brine a turkey breast for more than 18 hours, or it will become overly salty and can result in a spongy texture. If after 18 hours of brining, you're not ready to smoke the meat yet, rinse the brine off the turkey, pat it dry, then store it in a covered container for up to 2 days in the refrigerator.

Check the label to see if your turkey has been brined. If so, we don't recommend further brining as it may cause your turkey to taste overly salty.

Rinsing Off Turkey

Remove it from the brine and rinse it extremely well in your sink on all sides including the cavity. You want to make sure it's seasoned, not a salt lick so take the time to do this. Next, pat it dry and let it sit for 45 minutes at room temperature before smoking it.

Smoked turkey doesn't require any special prep, as you can dry-brine it just as you would a traditional roast turkey and you don't need to baste or babysit a smoked turkey to get tons of flavor and moist, tender meat.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.

Proteins should always be kept in the fridge while brining to keep the food at a safe temperature. Although you want to use a brine to add extra flavor to your fish, be sure to rinse and dry the fillets before smoking.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

After brining, rinse the turkey thoroughly under cold water for a few minutes. Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then discard the brine and set the turkey in a clean sink.

Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.

NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.

Do I season the turkey after brining? ›

Getting it under the skin, Youngman says, will help permeate the meat and flavor it, while salting on top of the skin will help dry it out and get it crispy. You could theoretically rub on spices and seasonings at this point, too, but again, your best bet is waiting until after you've brined the turkey.

The unsafe part of the method is the use of a trash bag and no refrigeration during marinating. Never use non-food grade materials as holding vessels for food.

Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.

Smoker Temperature and Cooking Time

Pellet Grill Turkey: The best way to smoke a turkey and ensure tender meat with crisp skin is to start at a lower temperature. Set your smoker temperature around 250 degrees Fahrenheit to slowly render the skin while maintaining the turkey's internal temperature for safe consumption.

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.

Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it's still worth doing. Be sure to keep your turkey covered and refrigerated while brining.

Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.

Brining before smoking is really the best way to keep it from drying out.

Pat dry the turkey breast with paper towels before applying the brine and before roasting. Don't worry. The salty briny flavors will have absorbed into the meat so you're not removing those flavors by drying the bird before roasting. Dry brine the turkey breast for a minimum of 24 hours, but 48 hours works even better.