Finishing up my brine for this year's turkey smoking, and letting it cool before prepping the birds. This year is a repeat brine from several years back - the family favorite to date
Into 4G water add
- 3.5C kosher salt
- 4C sugar
- 1ea 4oz bottle Zatarain's Shrimp and Crab Boil concentrate
- 1/2C Worcestershire sauce
- 4T 'restaurant grind' black pepper
I'll brine 2ea 12lb turkeys in a plastic bucket for 12-14 hours, then let the birds air-dry for a few hours so the skin will crispen up during smoking
I prefer apple wood chunks or a 70/30 mix of apple and cherry for the smoke source
These birds are smoked the day prior and served chilled. Images to come ...
Into 4G water add
- 3.5C kosher salt
- 4C sugar
- 1ea 4oz bottle Zatarain's Shrimp and Crab Boil concentrate
- 1/2C Worcestershire sauce
- 4T 'restaurant grind' black pepper
I'll brine 2ea 12lb turkeys in a plastic bucket for 12-14 hours, then let the birds air-dry for a few hours so the skin will crispen up during smoking
I prefer apple wood chunks or a 70/30 mix of apple and cherry for the smoke source
These birds are smoked the day prior and served chilled. Images to come ...