Sweet & Smoky Turkey Brine

Imagine a turkey so succulent and flavorful that every bite melts in your mouth. This Sweet & Smoky Turkey Brine combines the rich caramel notes of brown sugar with a smoky depth, courtesy of Claibe’s Sweet-n-Smokey Chicken & Pork Rub. Perfect for your holiday feast or any special occasion, this recipe will ensure your turkey stays moist, tender, and bursting with flavor.

Ingredients:

• 1 whole turkey (10 to 12 pounds)

• 1 gallon water

• 1 cup kosher salt

• 1 ½ cups brown sugar

• 3 tablespoons Claibe’s Sweet-n-Smokey Chicken & Pork Rub

• 1 cup apple cider

• 4 garlic cloves, smashed

• 2 bay leaves

• 1 tablespoon black peppercorns

• 1 sprig fresh rosemary

• 1 cup ice cubes (for cooling)

The Prep:

In a large pot, combine water, kosher salt, and brown sugar. Heat over medium until the salt and sugar fully dissolve. Add Claibe’s Sweet-n-Smokey Chicken & Pork Rub, apple cider, garlic, bay leaves, and peppercorns. Let the mixture simmer for five minutes to unlock the brine’s deep flavors.

Remove from heat and toss in the rosemary sprig and ice cubes to cool the brine. Once the mixture is at room temperature, submerge your turkey in the brine. If your pot isn’t large enough, a brining bag works wonders. Place it in the fridge for at least twelve hours, ideally up to twenty-four for maximum flavor infusion.

The Cook:

After brining, rinse the turkey thoroughly under cold water to remove excess salt. Pat it dry, inside and out, with paper towels. Before roasting, sprinkle another liberal layer of Claibe’s Sweet-n-Smokey Chicken & Pork Rub over the skin for an extra smoky kick.

Smoke at 275°F, until the internal temperature at the thickest part of the breast reaches 160°F. This slow roast allows the brine’s magic to work, creating a juicy, flavorful turkey with beautifully crispy skin.