Over 40 is dangerous, and under 35 slows the brining reactions. Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor. Place turkey in brine and place into the refrigerator for at least a minimum of 8 hours Recommended Products We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Smoked Turkey Temperature. The goal is to keep your ambient grill temperature at an even 225 degrees F for the duration of the cook. Process for Preparing a Brined & Smoked Turkey. If you’re using gas, turn on half … Here are some hints for having a smoked turkey with a crispy skin: Wash and dry the turkey. How to Prepare a Smoked Turkey. The key to a great smoked turkey is indirect heat and consistent temperatures. Use paper towels to blot the skin of the turkey dry. Ever." No brining, no prep work…if you’re new to smoking meats, this is one of the easiest ways to do turkey. Brining keeps the turkey from drying out during the smoking process. https://www.allrecipes.com/recipe/219476/sugar-free-citrus-turkey-brine For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. For a 10-14 pound turkey, two gallons of brine is what you need if you use an upright brining container, like a bucket or a water cooler. How to brine a turkey: 1. The brine has to stay between 35 to 40 degrees Fahrenheit while brining the turkey. He points to two problems with brining. Lopez-Alt states plainly, "I don't brine my turkey. Brine your turkey in a wet brine for 1 hour per pound of turkey. A 15 pound turkey would brine for 15 hours.