With a soak in this earthy and citrusy brine, your smoked turkey will have the edge turkey brine needs to champion the dinner table. Smoked Turkey Brine With a soak in this earthy and citrusy brine, your smoked turkey will have the edge it needs to champion the dinner table.

Author of grilling cookbook One-Beer Grilling, founder of Another Pint Please, and “Grillographer” for Weber Grills. Is Sugar Needed in the Brine? Thankfully, we have science and salt to help us avoid the dreadful dry turkey. While cooking to the proper final temperature of 165º F can help avoid a turkey disaster, think of brining the turkey is an extra flavor-infused safety net. Even though the brine’s mission is moisture, with the help of friends, it can also impart some flavor. Give your turkey a good soak in this brine recipe of Italian parsley, crushed black peppercorns, garlic, and oranges before you smoke it for a citrusy, juicy turkey every time.

Not just turkey brine, but any brine, is a saltwater solution consisting of 1 cup of salt per 1 gallon of water. If you need to scale the amount, it’s 1 part salt to 20 parts water. I use Morton Kosher Salt, which has large crystals. Table salt requires a smaller measurement.