Alton Brown’s Easy Smoked Turkey Brine Recipe

Alton Brown’s Turkey Brine Smoked: A Mouthwatering Thanksgiving Feast

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main event: the turkey! If you’re looking for a way to make your turkey truly special this year, Alton Brown’s turkey brine smoked recipe is the way to go.

This recipe is not only incredibly delicious, but it’s also incredibly easy to follow. In just a few simple steps, you can have a perfectly smoked turkey that will be the talk of your Thanksgiving dinner.

So what are you waiting for? Give Alton Brown’s turkey brine smoked recipe a try this year and see for yourself how amazing it is!

In this article, we’ll take a closer look at Alton Brown’s turkey brine smoked recipe. We’ll discuss the ingredients you’ll need, the steps involved in the process, and the results you can expect. We’ll also provide some tips and tricks to help you make the best possible smoked turkey.

Ingredient	Quantity	Instructions
Salt	1 cup	Dissolve salt in water.
Brown sugar	1 cup	Add brown sugar to brine.
Black peppercorns	1 tablespoon	Add black peppercorns to brine.
Cloves	1 tablespoon	Add cloves to brine.
Allspice berries	1 tablespoon	Add allspice berries to brine.
Bay leaves	2	Add bay leaves to brine.
Turkey	1 (12-14 pound)	Rub turkey with brine and place in a large, non-reactive container. Cover with brine and refrigerate for 24-48 hours.
Smoker	1	Preheat smoker to 225 degrees F.
Wood chips	1 cup	Add wood chips to smoker.
Turkey	1	Place turkey in smoker and cook for 3-4 hours, or until internal temperature reaches 165 degrees F.

Ingredients for Alton Brown’s Turkey Brine Smoked

To make Alton Brown’s turkey brine smoked, you will need the following ingredients:

* 1 cup kosher salt
* 1 cup brown sugar
* 1/2 cup apple cider vinegar
* 1/2 cup water
* 1/4 cup Worcestershire sauce
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 teaspoon black peppercorns
* 1 teaspoon dried thyme
* 1 teaspoon dried sage
* 1 teaspoon dried rosemary
* 1 (12- to 14-pound) turkey, thawed

Steps to Make Alton Brown’s Turkey Brine Smoked

1. In a large stockpot, combine the salt, brown sugar, apple cider vinegar, water, Worcestershire sauce, Dijon mustard, honey, black peppercorns, thyme, sage, and rosemary. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Reduce heat to low and simmer for 10 minutes.
2. Remove the brine from the heat and let cool completely.
3. Place the turkey in a large container or clean garbage bag. Pour the brine over the turkey, making sure to cover it completely. Refrigerate the turkey for 24 to 48 hours, turning it occasionally.
4. Preheat your smoker to 225 degrees Fahrenheit.
5. Remove the turkey from the brine and pat it dry with paper towels.
6. Smoke the turkey for 3 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
7. Let the turkey rest for 10 minutes before carving and serving.

Alton Brown’s turkey brine smoked is a delicious and flavorful way to cook a turkey. The brine helps to keep the turkey moist and juicy, while the smoke adds a smoky flavor that is sure to please everyone. This recipe is perfect for a holiday meal or a special occasion.

Here are some tips for making Alton Brown’s turkey brine smoked:

* Use a fresh turkey that has been thawed in the refrigerator.
* Make sure the turkey is completely submerged in the brine.
* Refrigerate the turkey for at least 24 hours, but no longer than 48 hours.
* Smoke the turkey until the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for 10 minutes before carving and serving.

With these tips, you’re sure to make a delicious and flavorful turkey brine smoked that everyone will enjoy.

Tips for Making Alton Brown’s Turkey Brine Smoked

Alton Brown’s turkey brine smoked is a delicious and flavorful way to cook a turkey. Here are a few tips for making the best smoked turkey:

1. Use a good quality turkey. The best turkeys for smoking are fresh, organic turkeys that have been well-raised. Look for a turkey that is plump and has a good amount of white meat.
2. Brined the turkey. Brining is a process of soaking the turkey in a saltwater solution before smoking. This helps to keep the turkey moist and flavorful. Make sure to brine the turkey for at least 24 hours, but no more than 48 hours.
3. Smoke the turkey at a low temperature. Smoking a turkey at a low temperature (225-250 degrees Fahrenheit) will help to keep the meat moist and tender. Smoke the turkey for about 3-4 hours per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
4. Let the turkey rest before carving. After the turkey is done smoking, let it rest for at least 30 minutes before carving. This will allow the juices to redistribute and the meat to firm up.

Here are some additional tips for making a delicious smoked turkey:

* Use a variety of wood chips to create a flavorful smoke. Some good options include applewood, hickory, and mesquite.
* Baste the turkey with melted butter or olive oil during the smoking process to help keep it moist.
* Add aromatics to the smoker, such as herbs, spices, or vegetables, to create a flavorful smoke.
* Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

With a little planning and effort, you can make a delicious and impressive smoked turkey that your family and friends will love.

FAQs about Alton Brown’s Turkey Brine Smoked

Q: How long should I brine a turkey for?

A: The best way to brine a turkey is to brine it for at least 24 hours, but no more than 48 hours. Brining for a shorter period of time will not allow the turkey to absorb enough salt, while brining for a longer period of time can result in a turkey that is too salty.

Q: What temperature should I smoke a turkey at?

A: The best temperature to smoke a turkey at is 225-250 degrees Fahrenheit. Smoking a turkey at a lower temperature will help to keep the meat moist and tender.

Q: How long should I smoke a turkey for?

A: A turkey will take about 3-4 hours per pound to smoke. So, a 10-pound turkey will take about 30-40 hours to smoke.

Q: What wood chips should I use to smoke a turkey?

A: There are a variety of wood chips that can be used to smoke a turkey. Some good options include applewood, hickory, and mesquite.

Q: How do I baste a turkey during the smoking process?

A: To baste a turkey during the smoking process, simply melt some butter or olive oil and brush it over the turkey every hour or so. This will help to keep the turkey moist.

Q: What aromatics can I add to the smoker to create a flavorful smoke?

A: There are a variety of aromatics that can be added to the smoker to create a flavorful smoke. Some good options include herbs, spices, and vegetables.

Q: What sides should I serve with a smoked turkey?

A: There are a variety of sides that can be served with a smoked turkey. Some good options include mashed potatoes, stuffing, and gravy.

Q: How do I store a smoked turkey?

A: A smoked turkey can be stored in the refrigerator for up to 3 days. To store the turkey, simply wrap it in plastic wrap and place it in the refrigerator.

Q: How do I reheat a smoked turkey?

A: A smoked turkey can be reheated in the oven, on the stovetop, or in the microwave. To reheat the turkey in the oven, simply place it in a baking dish and bake it at 350 degrees Fahrenheit until heated through. To reheat the turkey on the stovetop, simply place it in a pot of water and bring it to a simmer. To reheat the turkey in the microwave, simply place it on a microwave-safe plate and microwave it on high for 2-3 minutes per pound.

Q: What is the difference between brining and smoking a turkey?

A: Brining is a process of soaking meat in a salt solution before cooking. This helps to tenderize the meat and add flavor. Smoking is a process of cooking meat over indirect heat using wood smoke. This adds a smoky flavor to the meat.

Q: What are the benefits of brining a turkey?

A: Brining a turkey has several benefits, including:
* Tenderizing the meat: The salt in the brine helps to break down the muscle fibers in the meat, making it more tender.
* Adding flavor: The brine can be flavored with herbs, spices, and other ingredients to add flavor to the meat.
* Preventing drying out: The brine helps to keep the meat moist during cooking, preventing it from drying out.

Q: What is the best way to brine a turkey?

A: There are many different ways to brine a turkey, but the basic steps are as follows:
1. Prepare the brine: Mix together a solution of salt, sugar, and water in a large container. You can use a brine calculator to determine the amount of salt and sugar you need.
2. Add the turkey to the brine: Place the turkey in the brine and make sure it is completely submerged.
3. Refrigerate the turkey: Refrigerate the turkey for 12-24 hours, or up to 2 days.
4. Remove the turkey from the brine and pat it dry. Cook the turkey according to your desired method.

Q: How long does it take to smoke a turkey?

A: The length of time it takes to smoke a turkey depends on the size of the turkey and the temperature of the smoker. A small turkey (10-12 pounds) will take about 3-4 hours to smoke at 225 degrees Fahrenheit. A large turkey (18-20 pounds) will take about 5-6 hours to smoke at 225 degrees Fahrenheit.

Q: What temperature should I smoke a turkey at?

The ideal temperature for smoking a turkey is 225 degrees Fahrenheit. This will allow the turkey to cook slowly and evenly, and prevent it from drying out.

Q: What wood should I use to smoke a turkey?

There are many different woods that can be used to smoke a turkey, but some of the most popular choices include:
* Applewood
* Hickory
* Oak
* Pecan
* Mesquite

The type of wood you use will affect the flavor of the turkey, so experiment with different woods until you find one that you like.

Q: What are some tips for smoking a turkey?

Here are some tips for smoking a turkey:
* Use a meat thermometer to make sure the turkey is cooked to the desired temperature.
* Baste the turkey with melted butter or apple juice every hour or so to keep it moist.
* Let the turkey rest for at least 15 minutes before carving it.
* Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and cranberry sauce.

In this blog post, we have discussed Alton Brown’s recipe for smoked turkey brine. We have covered the ingredients and steps involved in the brine, as well as the smoking process. We have also provided some tips and tricks for smoking a turkey.

We hope that you have found this blog post helpful and that you will enjoy making Alton Brown’s smoked turkey brine. If you have any questions or comments, please feel free to leave them below.