Brined Whole Turkey
by Masterbuilt
Ingredients
- 2 cups water
- 2 cups kosher salt
- 2 cups packed brown sugar
- 1/4 cup cracked black peppercorns
- 3 tablespoons chopped garlic cloves
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons onion powder
- 1 tablespoon ground ginger
- 1/2 cup soy sauce
- 1/2 cup worcestershire sauce
- 2 gallons ice water
- 1 fresh or frozen turkey (about 10 pounds), thawed if frozen
- 1/4 cup extra virgin olive oil
Directions
- Brine turkey
- In a large stockpot, heat 2 cups water with salt, brown sugar, peppercorns, garlic, basil, rosemary, onion powder, ginger, soy sauce and worcestershire sauce. Bring to a boil, stirring well. Let cool.
- When cooled, add 2 gallons ice water, stirring well. Place turkey, chicken or other meat in a container and pour brining mixture over.
- Cover and brine in the refrigerator for at least 8 or up to 12 hours.
- If the turkey is not completely covered, turn once during brining. Do not leave the turkey in the brine longer than 12 hours.
- Preheat smoker to 225°F.
- Remove turkey from brine and rinse well inside and out to avoid being too salty after cooking.
- This is a very important step. After thoroughly rinsing all salt off, pat dry.
- Baste turkey with olive oil.
- Cover the wings and drumsticks halfway through smoking so they don’t burn, and place foil over the breasts once they reach 150°F so they’re not overcooked when the rest of the turkey is done.
- Place turkey on middle rack of smoker and smoke for 5 to 6 hours (30 to 35 minutes per pound) or until the internal temperature reaches 165°F.
