Every year, we try and outdo our turkey from Thanksgivings past. The problem how to smoke a turkey, techniques like deep-frying and smoking on a grill are not always easy to execute at home.
Enter John Lewis, the barbecue expert behind Lewis Barbecue in Charleston, South Carolina, who has developed a liquid smoke turkey brine exclusively for TT. As with any turkey brine, the key is to dry the turkey completely with paper towels first. Then let the bird air-dry for an hour. In addition to being thoroughly dried and ready to go, the bird should also return to room temperature before roasting. The resulting turkey will be juicy and beautifully golden. To learn more, read “Up in Smoke.
This brine adds that smoked flavor to turkey right in the comfort of your home, and the best part is there’s no fire required. To a large pot of boiling water, add the salt and sugar, and stir until dissolved. Add the ice water and liquid smoke, and continue stirring to incorporate. The brine needs to be cold. Place the turkey into the liquid, making sure it is completely submerged, and brine in the refrigerator overnight.