Preheat your oven or fire up your grill to 325 degrees Fahrenheit or above, place your turkey in a baking dish with about half an inch of water or stock to keep it moist, and cover with foil. From …
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After brining your bird, smoke it on ANY grill and serve it with turkey gravy and all those thanksgiving sides! Although I’ve called this a “Smoked” Turkey Brine recipe, the brine recipe can be used to brine any turkey, for any method of cooking, including a traditional roast turkey in the oven.
This simple Smoked Turkey Brine infuse spices, herbs, and citrus flavors into the turkey meat to ensure it stays moist and tender while cooking. Fill a pot with 1 quart of water. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns.
Brine your turkey breast the night before. The next day, take it out of the brine and pat dry. Mix olive oil and spices and brush over turkey breast. Place in the smoker and set temperature to 200 – 225°F. Turkey should be finished between 3-5 hours. Start checking the internal temperature at 3 hours. Once it reaches 165°F it is done.
This will depend on how large your turkey is and how big your stock pot or brine bag is. Typically two to three gallons is enough to start with. Place the salt in the stock pot with about a half-gallon of water. Add in the herbs, garlic, and peppercorns.