Thanksgiving is coming and I thought I would post this again. I always brine my turkeys before putting them in the smoker.
Here are a couple of my favorites, I found them on the Weber talk forums years ago and have been using them even since. I have posted them on here a few times over the years.
Apple brine
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered 4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Heat on stovetop just enough so that sugar and salt melt into the apple juice. Remove from heat and let mixture come to room temperature. To speed cooling, place the saucepan in a sink filled with ice water.
In a large non-reactive container, combine the cooled apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.
Brine the turkey for 24 hours. You may wish to stir the solution 2-3 times during the brining process. I'm not sure if this is necessary or if it actually does anything, but I like to do it anyway.
Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.
Honey brine
1 gallon water
1 cup pickling salt
2 Tablespoons Morton Tender Quick
1 cup honey 4 bay leaves
1/2 teaspoon pickling spice
1/4 teaspoon ground cloves
I forgot RAISE that bird!!!!
You need to raise the bird off real good in cold water to remove all the brine before you put it in the smoker, you do NOT want to have any brine on it at all when you smoke it.
Here are a couple of my favorites, I found them on the Weber talk forums years ago and have been using them even since. I have posted them on here a few times over the years.
Apple brine
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered 4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Heat on stovetop just enough so that sugar and salt melt into the apple juice. Remove from heat and let mixture come to room temperature. To speed cooling, place the saucepan in a sink filled with ice water.
In a large non-reactive container, combine the cooled apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.
Brine the turkey for 24 hours. You may wish to stir the solution 2-3 times during the brining process. I'm not sure if this is necessary or if it actually does anything, but I like to do it anyway.
Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.
Honey brine
1 gallon water
1 cup pickling salt
2 Tablespoons Morton Tender Quick
1 cup honey 4 bay leaves
1/2 teaspoon pickling spice
1/4 teaspoon ground cloves
I forgot RAISE that bird!!!!
You need to raise the bird off real good in cold water to remove all the brine before you put it in the smoker, you do NOT want to have any brine on it at all when you smoke it.
