Smoked Turkey Brine

This smoked turkey brine is a blend of apple juice, citrus, fresh herbs and spices that is simple to make and produces a juicy and flavorful turkey. A good brine is a must-have for the perfect smoked turkey!

Course Main

Cuisine American

Prep Time 10

Cook Time 3

Cooling Time 45

Total Time 58

Servings

Calories 42kcal

Author Sara Welch

Ingredients

2 cups apple juice
2 gallons cold water
1 1/2 cups kosher salt
1 cup brown sugar
8 cloves garlic smashed
2 tablespoons black peppercorns
2 oranges thinly sliced
2 lemons thinly sliced
5 sprigs rosemary
3 sprigs sage
5 sprigs parsley
3 dried bay leaves

Instructions

Place all the ingredients in a large pot over medium heat. Bring the pot to a simmer.
Cook for 2-3 minutes or until the salt and sugar have dissolved in the liquid, stirring occasionally.
Turn off the heat. Let the brine mixture cool to room temperature.
Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.
When you're ready to smoke your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.
Proceed with your normal turkey smoking, or I've listed my recipe for the best smoked turkey below in the notes.

Notes

Use my smoked turkey recipe with this brine for the best results.
It is very important to only use kosher salt in this recipe - do not substitute a different type of salt.
This brine is designed for a 12-14 pound turkey. If your turkey is a little larger and not fully submerged, it's fine to add a little extra water to cover.

Nutrition