- 4 cups cold water
- 1 cup brown sugar
- 1/4 cup salt
- 2 Tbsp ground pepper
Mix the ingredients in a resealable bag. Add the turkey and make sure it’s completely submerged. Refrigerate for 12-24 hours.
Then remove from the brine, add your favorite rub and smoke. I used Traeger Fin & Feather and it was delicious.
I will tell you that I smoked mine at 200° for about 8 hours until it reached 160°, then let it sit for 30 minutes before slicing… but it was super dry. I need to try a different technique next time.
The TASTE was on point though, and the brine is solid.
Check out the selection of Traeger’s and accessories with my friends at
Kimps Ace Hardware is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Traeger smoker for the use of this blog.
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