A solution involving apple cider, salt, sugar, and spices, used to submerge a turkey before smoking, imparts moisture and flavor to the meat. This process leverages osmosis, where the salty, sweet liquid is drawn into the cells of the turkey, resulting in a more succulent and flavorful final product after smoking.
Employing this technique offers several advantages. It helps to prevent the turkey from drying out during the smoking process, which can be lengthy and prone to moisture loss. The apple cider infuses a subtle sweetness and autumnal aroma, complementing the smoky flavor profile. Historically, brining has been used as a method of preservation, but in this context, it is primarily employed to enhance the quality of the cooked bird.