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Brine Question

smokin relaxin steve

Smoking Fanatic
Joined Mar 16, 2010
Hey Everyone... I am brining my first Turkey this year... its a big boy 22 pounder... I am cooking in the oven (i know i know shame on me)... but here is my question... How long should I brine the bird for... i have searched the Internet and have seen sooooo many different times... I figured i would go to where everyone knows best.... good old SMF!

My Brine (in case you need it for the time period)

2 gallons of water

2 cups of kosher salt

2 cups dark brown sugar

2 whole onions

1 tangerine

1 hot cherry pepper



Pepper Corns

Please let me know how long the bird should sit in the Brine... I put it in at 7:30AM this morning b4 work... also i heard its good to let them rest a bit after the brinning process, is this true?


Rest in peace. Lost but not forgotten!!
Staff member
OTBS Member
Joined Feb 3, 2009
i usually go about 12 hrs on the brine .

 If this a processed bird that has solution added ,i would cut the salt in half on the brine.

 it is ok to rest it.  won't hurt a thing.


Smoke Blower
Joined Mar 6, 2006
The larger the bird the longer the brine time. As far as I know the rule to brining is and hour per pound.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Mar 22, 2008
Actually how long to brine depends on whats in the brine especially the amount of salt and acid in the brine.

tender loins

Meat Mopper
Joined Dec 18, 2007
I am only doing a 4lb breast this year, boneless. I have done it in the past (http://www.smokingmeatforums.com/forum/thread/84496/turkey-breast) but don't remember if I brined the boneless version (I did brine a bone-in version, which is basically a turkey with the limbs removed.)

My question is:

Do you still brine a boneless breast that has "up to a 17% solution for tenderness" from the factory/mfr? Will it do anything? How does the brine (if possible) displace the solution already in it?


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

I would not recommand that you brine it for anymore then the 12 hours like Bob (eman) said.


Smoking Fanatic
Joined Apr 6, 2007
One that big is best cooked in the oven anyway unless you are going to splatchcock
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