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Brine Recipe????

post #1 of 7
Thread Starter 

Hello Smokers,


I plan on smoking some turkey breasts within the next two weeks. I was wondering if anybody had a killer brine recipe to share.


I have used several brine recipes in the past, I am pleased with them but always wonder if there is something better out there.


If it helps I will be smoking with apple wood.





post #2 of 7

Here's what I use, and its dang good. You can adjust the amounts for breasts. What I do is put the Brest in what ever I am going to brine in and cover with water. remove the breast and then measure the water, that's how much brine I make.


Poultry Brine

1 1/2 Gallon Apple Juice

5/8 Cup Kosher Salt (5 oz)

3/4 Cup Dark Brown Sugar (6 oz)

1/2 Cup Morton’s Tender Quick (4.5 oz) or 2 Tbsp DQ cure #1 (1.5 oz)
1 Tbsp Garlic Powder ( .3 oz)
1 Tbsp Onion Powder ( .3 oz)

1 Tbsp Cajun Spice ( .5 oz) (Louisiana Cajun Seasoning)

1 Tbsp Celery Seed ( .3 oz)
1 Tbsp Pickling Spice ( .4 oz)

1 1/2 tsp Ground Cloves ( .2 oz)


1. Place all spices in spice grinder and grind fine.

2. Place 4 cups of apple juice in a 4 quart sauce pan, add Salt, Sugar, cure, and spices heat and stir until completely dissolved.  

3. Turn off heat, cover, and cool to room temp.  

TIP do steps 1-3 ahead of time to allow chilling in refrigerator or freezer. 

4. In a large stock pot, combine remaining apple juice with the concentrated brine. 

post #3 of 7


The brine I always use is Tip's Slautgher house brine and you can finsd it in the wiki section.

post #4 of 7

I used the slaughter house brine recipe for my Thanksgiving turkey breast smoke and it came out fantastic.

post #5 of 7
post #6 of 7

I kinda like this one.

4 cu water

1/4 cu salt

1/2 cu raw sugar

2 tsp cure #1

1/8 cu Montreal chicken seasoning

cover with brine & in fridge for 48 hours.

post #7 of 7
Thread Starter 

Thanks for all the quick responses.


I will let you know which one I select and how the turkey breasts turn out.


Thanks again,



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