|Nutritional Guidelines (per serving)|
This turkey brine is simple and effective to use before you smoke a turkey. The light flavor of the tarragon adds just the right enhancement to turkey and the brine produces a moister, more tender bird. Try this brine for those holiday turkeys.
These quantities work best for a 14- to 16-pound bird. You will need more brine for a larger turkey, although you might do with the same amount if you use a brining bag. Be sure all of the turkey is immersed in the brine.
If you are using a frozen turkey, it must be completely defrosted before you begin brining it. Otherwise, it won't take on as much of the brine.
It's best to use unchlorinated water for brining so you don't get off-flavors. If you don't have easy access to good spring water, boil your tap water first, let the water cool completely, and then use it. As well, do not use iodized salt as that will add a harsh flavor. You will need more salt if you use kosher salt or coarse salt due to the crystal size.
- 1 gallon/3.8 liter water (divided)
- 1 cup/240 milliliters salt (1 1/2 cups/360 milliliters kosher or coarse salt)
- 1 cup/240 milliliters white sugar
- 10-12 fresh tarragon leaves (or 1/4 cup/60 milliliters dried tarragon)
- 1 teaspoon/5 milliliters whole black peppercorns
- 2 whole bay leaves
Heat 1 quart of water to near boiling (on the stovetop or in the microwave) and add the salt. Continue to heat until the salt is dissolved. Add the sugar and stir until it is dissolved. Remove this solution from the heat and add the tarragon, black peppercorns, and bay leaves (the hot brine will take on more of their flavor while it cools). Allow this solution to cool completely. You can place it in the refrigerator or let it cool on the countertop.
Once the salt and sugar solution has cooled, mix it with the rest of the water. Place the turkey in a large non-metallic dish and cover it completely with the brine.
Brine the turkey in the refrigerator for 1 hour per pound. For example, 16 hours for a 16-pound turkey.
Remove the turkey from the brine, rinse it thoroughly (including the cavity) and pat it dry.
Coat the turkey with olive oil. Place it in the smoker. Cook as directed.
You can use a turkey rub, if you prefer, but you can omit the salt. The brined turkey will already have enough salt.
While the turkey is brining, be sure it is kept at 40 F or colder. If you don't have enough space in your refrigerator, you can place it in a brining bag inside an ice cooler, covered with ice water. Check it every few hours to ensure the ice has not melted.