turkey brine

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chicago smoker

Original poster
Apr 14, 2014
Hello I am new here today and was hoping to get a new brine for turkey. I am dropping the bird on my smokey mountain Saturday and would like to change from my usual. Any suggestions would be much appreciated
I haven't used this brine on a turkey yet, but the two times I've used it on chicken people raved about the results.  I will use this on a turkey or turkey breast next time I get one.  I suspect it will have the same delicious impact on flavor and moistness.

I too was actually looking for a new turkey brine when I found Alton Brown's OJ brine, then modified it to what I have below.  When we get smoked turkeys from the local butcher they have had a flavor I could never duplicate in poultry until I used the pink salt.  The brine gives a very slight hint of ham flavor to the poultry that complements a smoked chicken beautifully.  It will do the same for turkey.  Just make sure your bird isn't already injected with salt water.  If it is, cut the kosher salt back to 2 Tbs.

Just might have to do a turkey breast or two this weekend if I can find them. 

1/2 tsp Prague #1 Pink Salt per 12.5 lbs of poultry
1/2 cup kosher salt
1 Tbs onion powder
1 Tbs garlic powder
1 tsp black pepper
1 cup dark brown sugar, packed.
1 quart orange juice
1  quart water
1 quart ice 
1 quart water

1. Using large pot or Dutch oven to mix all the brine ingredients except the ice and the last quart of water.  Stir over low heat to mix and dissolve while stirring.  Turn off heat as soon as all the ingredients are mixed.  Add the ice.  The brine should be cold before adding and injecting the chicken.

2. Rinse the fresh poultry under cold water then place in the cold brine in the dutch oven.  Inject the breast meat about every one inch while it is sitting in the brine then move to your brining bag.   Pour the remaining brine and last quart of water over the poultry.  Brine 12-24 hours in the refrigerator or a cooler packed with ice jugs.
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