Smoked Turkey Brine Recipe Apple Juice
APPLE CIDER BRINED SMOKED TURKEY
Submitted by tssgery Updated: November 24, 2016
4/4 
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Taken from the Bradley Smoker Recipe Forums at: http://www.susanminor.org/
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Ingredients
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- The Brine
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- 1-1/2 gallons (6 quarts) apple juice or cider
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- 1-1/2 cups Kosher salt (*Note below regarding amount.)
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- 1-1/4 cups brown sugar
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- 10 each whole cloves
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- 3 tsp. black peppercorns
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- 3 tsp. thyme and/or
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- 3 tsp. dried sage
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- 1 ea. peel from one orange (or one tangerine) (colored part only)
- The Turkey
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- 12 lb Turkey, thawed or fresh
Preparation
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- 1. Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F. 2. Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). 3. Cover the pot and refrigerate for 8-10 hours or up to 24 hours. 4. After the brining remove turkey, rinse, pat dry, and smoke as usual. 5: Smoke Turkey at 220 degrees for 12-14 hours, the first 2.5 hours with Cherry Smoke until internal temp hits 170-175. Larger Turkeys will take longer but smoke should remain at 2.5 hours.
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Reviews
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LOVE!!!! By far this brine recipe has gotten the best response from my family. The only change I made was I used Apple wood chips for the smoker.... I'm not a fan of cherry wood for turkey. I will definitely be using this recipe again.
southern_se from Denver, NC /
Smoked Turkey Brine Recipe Apple Juice
Source: https://www.epicurious.com/recipes/member/views/apple-cider-brined-smoked-turkey-50117035
Posted by: nelsondroutich.blogspot.com
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