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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > New to brining
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Old 12-24-2013, 05:06 PM   #11
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BigFloyd's Avatar
Join Date: Dec 2012
Location: Tyler, Texas
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Once I brined my first turkey some years ago, I haven't cooked a single one without "the treatment". Well worth the effort.

I'm about to head to the kitchen to prep the brine for Christmas turkey (which I will cook tomorrow on the excellent CharBroil oil-less turkey fryer). To the basic water/salt (I use canning salt) mix, I like to add 1/3 cup of dark brown sugar, crushed garlic and 4-5 whole cloves to the boil. Into the cooler with the ice, I'll toss in a couple cans of chicken broth and a can of frozen concentrated apple juice. Yum.
Good Temp Control -----> Happy Yeast ------> Tasty Brew
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