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New twist on a turkey brine

post #1 of 3
Thread Starter 

For those of you who smoke turkeys, I brined my turkey for a day and a half and with most brine's salt is a top ingredient.  I substituted soy sauce for half of the salt the brine called for.  Man was this good and gave the bird a great flavor.  The family and friends raved about it and I wanted to pass it along.  Thanks for all the great tips, the Easter turkey was great. Also smoked a fatty with the turkey. Bacon and sausage then wrapped it around a venison tender loin with some onion in there.  Smoked the turkey on the bottom rack and half way through put the fatty on the top rack and let the pork fat drip down tenderizing the bird with pork fat.  Boy what a combo dinner.

post #2 of 3

Sounds great.  Welcome to the forum! Next time, we'd all love to see some pix of your work!

post #3 of 3


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview! Now, if you would, go to the roll call section & introduce yourself, so we can give you a proper welcome. We have a saying here!



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