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Smoked Turkey Brine

Course Main Course
Cuisine American
Brining Time 1 day

Ingredients

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tbsp Allspice
  • 2 tbsp peppercorns
  • 1/4 cup minced garlic
  • 1 gallon water
  • 1 sprig Sage
  • 1 sprig Rosemary
  • 1 sprig Thyme

Instructions

  1. Add the water, garlic, and all of the spices to a large pot.

  2. Bring it to a boil.

  3. Once its boiling, take it off of the heat and let it cool down. Submerge the turkey breast in the brine with ice.

  4. Let the turkey breast sit in the ice cold mixture for about 24 hours. We put it in the fridge to make sure it stays cold.

  5. After 24 hours, dump the brine and take your turkey out and rinse it off well. This gets all of the salt off of it.

  6. Pat your turkey dry and then coat it in butter.

  7. Then sprinkle on some garlic, salt and pepper.

  8. Smoke the turkey at 375 degrees until the internal temperature reaches 165 degrees. We use the probe that connects to the Traeger to tell us the temperature so we know when it is done.