Brine for Smoked Turkey


  • 1 gallon distilled water (or boiled tap water to remove chlorine)
  • 1 cup kosher of unionized salt
  • 1/2 cup sugar
  • 6 fresh tarragon leaves or 1/4 cup dried tarragon
  • 1 teaspoon black pepper


  1. If you boil the water, let it cool before using.
  2. Mix all the ingredients thoroughly.
  3. Place Turkey in large non-metallic dish and cover completely with brine. (I like to use a 5 gallon gott drink cooler.  
  4. Let sit in refrigerator for 24 hours or overnight.  (If using a cooler, add several inches of ice and make sure there is always unmelted ice in the cooler).
  5. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.
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