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In Reply to: Re: turkey brine posted by jhmf on December 22, 2011 at 11:31:03:
TURKEY BRINE RECIPE
1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1 tablespoon Mrs. Dog’s Jamaican Jerk Marinade (optional)
1-1/2 cups coarsely chopped or smashed unpeeled fresh ginger
2 teaspoons dried chile flakes, or a couple of chipotles
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs
Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot, bucket or super-clean cooler. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for at least an hour per pound or overnight, turning the bird twice a day.
Rinse twice and air dry in refrigerator overnight.
Let sit out at least 45 minutes before putting on grill, smoker or oven.
Cook the bird to 161° in the breast and remove from heat source.
You can always cook it so it's done early. Wrap it in in foil and a towel and put it in a cooler until everything else is almost ready and under control.
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