Should I brine my turkey before smoking?
We’ve found that a wet brine is the best way to infuse moisture into the turkey before smoking. After brining your bird, smoke it on ANY grill and serve it with turkey gravy and all those thanksgiving sides!
How long should you brine turkey breast?
Brine the turkey breast for 12 to 24 hours, but no longer than 24 hours or the brine will make the meat start to turn mushy when cooked. When ready to cook, or if the 24 hours elapses, remove the turkey from the brine and pat dry with paper towels or a clean dishtowel.
Can you brine turkey breast too long?
Brining too long can result in meat that tastes overly salty and has a spongy texture. If you’re not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry and refrigerate for up to two days.
What happens if you smoke a turkey without brining?
That’s right! No dry brining, no wet brining, no injecting, and no rubs! You’ll still get a turkey just as juicy and flavorful as any Thanksgiving bird. AND with the turkey on the grill, you can free up the oven for baking sides & dessert!
How do you keep a turkey moist when smoking?
This will result in a soggy chicken. My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside. 2.
Do I rinse brined turkey?
Leaving the turkey uncovered for the last 4 to 6 hours will help dry—and thus crisp up—the skin. Resist any temptation to rinse the turkey after brining. There will be no trace of salt on the surface and rinsing would only make the skin less prone to browning.
How long should I brine turkey?
Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
Do I Rinse turkey after brining?
How long do I smoke a 4lb turkey breast?
Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.