This Smoked turkey brine will give your turkey a delicious sweet smokiness with a great undertone of sage. Smoked turkey is such a delicious option for Thanksgiving or Christmas dinner! This smoked turkey brine lends flavors perfect for smoking a turkey or chicken!
Not only does this brine give the turkey some deep flavor and helps make and keep the turkey moist during the smoking process.
I have converted turkey haters to turkey lovers with this smoked turkey brine and my smoked turkey butter combo. it’s a delicious option!
For the smoked turkey compound butter recipe and tips on smoking your bird click here.
What you need to make smoked turkey brine: (printable recipe card is below)
Makes enough brine for ~14 pound bird in a stock pot or brine bag. If you are using a larger bucket then double the recipe.
- 1 Gallon Cold Water
- 2 Cups Brown Sugar
- 1 Cup Salt
- 2 Cups Apple Juice
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Smoked Paprika or Paprika
- 1 Tablespoon Dried Ground Sage
- 3 Oranges – juice added then the rinds added
Instructions
- In a brine bag, large stock pot or bucket, add all of the ingredients for the brine and stir.
- Remove any sauce or organ packets inside of your turkey then place turkey into the mixture, be sure to get brine liquid into the internal cavity of the bird.
- Wrap top of pot or bucket with plastic wrap or if using a brine bag, close securely.
- Let turkey brine in a refrigerated place overnight or for a few hours before smoking.
- When ready to smoke, season with my smoked turkey compound butter and cook on smoker, pellet grill or grill.
Here are a few other recipes you may also enjoy:
Smoked Salmon Southwest Salad
Blackened Smoked Pulled Pork
Smoked Brisket
Smoked Turkey Brine
Brine perfect for smoking a turkey or chicken.
Servings: 1 regular turkey
Ingredients
- 1 Gallon water
- 2 Cups brown sugar
- 1 Cup Salt
- 2 Cups Apple Juice
- 2 Tablespoon Garlic Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Dried Ground Sage
- 3 Oranges juice added then the rinds.
Instructions
- In a brine bag, large stock pot or bucket, add all of the ingredients for the brine and stir.
- Remove any sauce or organ packets inside of your turkey then place turkey into the mixture, be sure to get brine liquid into the internal cavity of the bird.
- Wrap top of pot or bucket with plastic wrap or if using a brine bag, close securely.
- Let turkey brine in a refrigerated place overnight or for a few hours before smoking.
- When ready to smoke, season with my smoked turkey compound butter and cook on smoker, pellet grill or grill.