Quote:
Originally Posted by flyweed
hey azscoob...could you post your turkey brine recipe, and how long you let your bird soak? I'd love to smoke this up for Christmas!! Sounds good.
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Here ya go! this is for a 2 gallon batch, you may need to scale up or down to completely submerge your bird:
2 gallons of water
1-1/2 cups of coarse sea salt or kosher salt, or 1 cup of table salt
1/3 cup of brown sugar
3-5 cloves of fresh garlic, finely crushed (I turn mine into a paste with the flat of a knife)
1/4 cup Worcestershire sauce
1 Tbsp fresh ground black pepper
2 Tbsp dijon mustard
2 Tbsp fresh minced rosemary or 1 Tbsp dried, crushed
submerge the turkey in the brine for about 24 hours for a 15-20 pounder, remove from brine and rinse well, completely dry before roasting, smoking or frying.
I usually dont measure much after the sugar, salt and water I just eyeball it, sometimes I add some old bay, or other spices that strike my fancy.
have fun with this recipe, the two important things are to keep the water to salt ratio about the same (1 gal to 1 cup is where most brines are), and make sure that you dissolve the salt and sugar before the bird goes in, I use the hottest tap water I can, dissolve it in like 1 or 2 cups of water then add it to ice cold water and submerge the bird.
I have a home depot bucket and lid I use just for brining turkeys, chickens, ect. move the shelves in your fridge to fit it in, or put it in a cooler full of ice water ala fermentation chiller style to keep it cold if you have no room in the fridge.
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