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How to Brine a Turkey for Smoking & Roasting

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Brining a turkey is the secret to nailing Thanksgiving dinner. Whether you're smoking it low and slow or roasting it to crispy, golden perfection, a good brine locks in moisture while adding flavor to every bite of the meat. If you’ve ever wondered how to brine a turkey for smoking, it’s simpler than you think but delivers big results. This one step sets your bird up for maximum flavor, no matter which cooking method you choose. Read this expert guide before Turkey Day to learn all the secrets to success.


Why You Should Brine Your Turkey

Soaking your turkey in a salty bath makes it moist, tender, and full of flavor. The secret to perfect poultry lies not just in how it’s cooked, but in what’s done to it before cooking. This year, carve out some time to brine your bird.

There are two types of brining you can do to your bird: a wet brine and a dry brine.

A wet brine is a salt and water solution that can also contain sugar and other flavorings. Submerging the turkey in this salty solution for at least a day ensures it will cook up tender and juicy.

How does this work? The salt solution will travel into the turkey, bringing additional moisture (and with it, additional flavor) deep into the meat. When the turkey cooks, it will still lose moisture but now has ample excess, so it stays juicy. The salt also breaks down proteins, making the turkey exceptionally tender, too.

A dry brine is similar, minus the water. It locks in your turkey's moisture and enhances its flavor by pulling moisture from the turkey and then dissolving into the meat, creating a natural brine that's reabsorbed. Dry brining also helps produce crispier skin, especially if you let it rest uncovered in the fridge. To dry brine, rub your turkey with a good amount of salt, plus any herbs or spices you want about 24 to 48 hours before cooking.

One thing to keep in mind is that while the turkey won’t taste overly salty, its juices will be quite salty, so if you plan to use them in your gravy keep that in mind.

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What is a Smoked Turkey Brine Recipe?

Technically a brine is defined as water saturated with salt. Like we said above, a dry brine is also a great option for turkey, but for this article we will be focusing on a liquid brine. At its most basic, a brine is a mix of water and salt, but you can infuse extra flavor by adding other ingredients, such as sugar, garlic, herbs, and other liquids.


How to Brine a Turkey For Smoking

When creating a brine—whether for turkey, chicken, or a rack of ribs—there are a few key steps.

Before you even start, however, be sure you have procured a turkey that has not already been treated. For example, a kosher turkey has already been salted so brining it would result in it being too salty. You can also find pre-brined turkeys at the market, which have been injected with a brine. To determine if the turkey has been brined or salted, check the label and make sure there are no additional ingredients.

1. Plan ahead: For the best results, you will want to start the process a couple of days before you plan to cook your turkey (you can refer to this Thanksgiving Turkey Cook Time and Guide). If you're curious about how long to brine a turkey, plan for about 12 hours (though 24 is better). Then, once you remove it from the brine, you want to let it air dry for the crispiest skin, so plan for at least another 12 hours of drying or, better, another 24 hours. The general rule of thumb for brining is about 1 hour per pound of turkey, with 24 hours the maximum you should brine any bird. No matter how you flavor your brine, it's critical that the brine temperature is below 40 degrees Fahrenheit when you add the turkey, and throughout the entire brining process, so make sure to clear some room in your fridge.

2. Find a container: Brining is not difficult to do and is mostly hands-off. The hardest part may be finding a pot large enough to hold your turkey in its brine and making space in your refrigerator for it. No room for that? You can double bag two unscented garbage bags, put the turkey in there, and then transfer the turkey in the bag to a large cooler. Pour in the cold brine to cover the turkey and tightly close each bag separately. Then keep the turkey cold and submerged by piling bags of ice over and around the closed bags. If using this method, be aware that you will likely need to add additional ice to keep the turkey at a safe, cold temperature (below 40°F).

3. Make the Brine: For a brine to be successful the solution needs to be super salty. Since salt crystals vary in size, the actual volume amount can vary, but most recipes suggest a ratio of 1 cup of salt per gallon of water. (At the very least, use ½ cup per.) Any salt will work here but keep in mind that not all salts are created equal. Table salt is a small crystal, whereas sea salt or kosher salt is coarser. Due to smaller crystals, 1 cup of table salt weighs more than 1 cup of kosher salt which means that your brine will be more concentrated if you use table vs. kosher. The different salts won't create much of a difference in the flavor profile but could change the salinity of your brine.

Most brines also contain sugar - brown or white. While sugar does not affect the texture of the meat, it does add flavor and promotes browning of the skin. Lastly, an easy way to add flavor to a brine is to add other liquids to it. Apple cider, stock, wine, beer, and booze are all great options. Never replace all the water in a recipe with these liquids; rather, think of them as an accent or additional flavoring. Adding very salty or acidic liquids such as vinegar, wine, or soy sauce can affect the flavor profile and saltiness of the finished product, so keep those additions to a minimum.

You can also add aromatics to your brine to subtly flavor your turkey. Garlic, onion, and fresh herbs are always good choices. Apples can add a slight sweetness while lemon and orange peel can add a bit of tang.

(For an easy brine that’s also delicious consider the Traeger Orange Brine and Turkey Rub Kit.)

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4. Bring your brine to a boil, then let it cool completely: To allow the ingredients to completely mix and for the salt and sugar to dissolve, the brine must be brought to a boil. As important as the boil is letting the liquid cool. If the brine is warm when you submerge your bird, it will bring the temperature of the raw turkey into the bacterial danger zone. To cool your brine quickly, you can dissolve the salt and sugar in a smaller amount of water and then add cold water to it.

5. Submerge and brine the turkey: Once the brine is completely cool, add your turkey and keep it in the fridge for at least 12 hours and up to 24 hours. The general rule of thumb for brining is at least 1 hour per pound of turkey.

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6. Pat dry and let dry out: While the turkey brine helps moisten the meat, the skin needs to be nice and dry to get that crispy finish.

When you remove the bird from the brine, drain the cavity well, then pat the turkey dry.

If you have the time, transfer the turkey to a rack on a rimmed baking sheet and let it air dry uncovered in the refrigerator for at least a few hours and up to 24 hours. The skin will air out while retaining the bird's internal moisture.

7. Smoke or Roast your Turkey: Once the turkey is sufficiently dry, it’s ready for roasting or smoking on your Traeger. You can add more flavor at this point, too, with, say a spice rub or flavored butter stuffed under the turkey’s skin. Whether you smoke it low and slow or roast it over high heat, your turkey will turn out beautifully.

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FAQ's

What is turkey brining?

Turkey brining is the process of soaking a turkey in a solution of salt, water, and often other flavor-enhancing ingredients like herbs, spices, and sweeteners. This helps to season the turkey, make it more flavorful, and keep it moist during cooking.

How long to brine a turkey for smoking?

The length of time that you brine a turkey depends on the size and specific recipe. However, here is a good rule of thumb:

  • Small to medium sized turkey (12-14 pounds): Brine for around 12-18 hours.
  • Large Turkey (15-20 pounds): Brine for about 18-24 hours.

Why should I brine my turkey?

Brining a turkey has several benefits. It adds flavor to the meat, making it more tasty and savory. It also helps to retain moisture, preventing the turkey from becoming dry during roasting. Brining can result in a more tender and succulent turkey.

Can you brine and smoke a Turkey?

Absolutely. Smoking can sometimes dry out meat if you're not careful. Since brining infuses the turkey with moisture and salt, it keeps it juicy throughout the long process. It also enhances the flavor and tenderizes the meat.

How to smoke a turkey

Smoking a turkey on a pellet grill is straightforward and perfect for the holidays. You'll start by setting your grill to 225°F for that perfect low-and-slow cook. After prepping your turkey, you will smoke your bird until the internal temperature reaches 165°F, usually taking about 30 minutes per pound. You can monitor that best through an internal meat thermometer.

How to roast a turkey on the Traeger

To roast a turkey on the Traeger, preheat the grill to 325°F for a steady, even cook. Place the seasoned turkey directly on the grill grates or in a roasting pan, and close the lid to let the wood-fired heat do its job. Roast the turkey until the internal temperature hits 165°F, which typically takes around 15 minutes per pound.

Can you brine a frozen turkey?

When you go shopping for your turkey, you'll most likely find it frozen and luckily for you, you can brine it. To brine a frozen turkey, start by thawing it in the refrigerator for at least 24-48 hours, or until it’s partially defrosted. Once it’s thawed enough to handle, submerge the turkey in your solution and brine in the fridge for 24-48 hours, allowing it to fully thaw while absorbing moisture and flavor before cooking.


Brined Turkey Recipes

Now that you know all the essentials for brining your bird, take a look at our favorite brined turkey recipes:

Smoked Bourbon & Orange Brined Turkey

by Traeger Kitchen

Prep Time

20 Min

Cook Time

4 Hr

Serves

8

Pellets

Apple

Take your turkey hunt by the tail feathers and turn that gobbler into a warm citrus and bourbon-infused feast. This recipe is great for holidays or any freshly-fetched trophy.

Ingredients
main
1 Traeger Orange Brine and Turkey Rub Kit
4 Quartcold water, divided, plus more as needed
1 Cupbourbon
1 (12-14 lb) turkey, thawed if frozen
1 Tablespoonunsalted butter, melted
1 Tablespoonorange-flavored liquor, such as Grand Marnier
    Steps
  • 1

    In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.

  • 2

    Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.

  • 3

    Remove the turkey from the brine and pat dry with paper towels. Discard the brine.

  • 4

    In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).

  • 5

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  • 6

    Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.

  • 7

    Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.

  • 8

    Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!

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