This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors in a conventional oven. But there’s no reason you couldn’t brine the turkey according to the method below and then roast it to bronzed perfection.
Ingredients
- 1 ¼cups salt
- 1 ¼cups sugar
- 2bay leaves
- 1medium onion, peeled and halved
- 2cloves
- 110- to 12-pound turkey, washed, giblets removed
- Nutritional Information
Nutritional analysis per serving (22 servings)
370 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 49 grams protein; 163 milligrams cholesterol; 1504 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Enough brine for a 12-pound turkey
Preparation
- Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
- Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight. Roast or smoke turkey as you wish.
15 minutes
Turkey Smoked Outdoors
Herb-Rubbed Turkey Smoked Indoors
Dining and Cooking