Hi all,
I'd like your all's thoughts and opinions on this brine. The wife wants a Honey brined turkey this year, so I came up with this variation of shakes honey brine.
1 1/2 Gal water
5 oz kosher salt
24 oz honey
1 1/2 oz pink salt
4 bay leaves
1 tsp pickling spice
1/2 tsp ground cloves
Add every thing EXCEPT the honey to 1 quart of water and bring to boil stirring to dissolve the salt and extract oils. Let cool to room temp and add honey. Inject turkey with approximately 5% by weight. Place turkey in remaining brine and let soak for around 4 days in fridge.
I have been told if you allow the turkey to sit in fridge for around 24 hours after brining to air dry you get a better flavor distribution. If anyone has done this I am very interested in your opinion on this. I know it helps the skin crisp but we don't eat the skin so that part don't matter.
I will then smoke at around 275 till it reaches 160 deg. in breast and 170 deg in thigh. let the turkey rest for around 30 min and carve.
As always I welcome any and all thoughts/ opinions on this.
I'd like your all's thoughts and opinions on this brine. The wife wants a Honey brined turkey this year, so I came up with this variation of shakes honey brine.
1 1/2 Gal water
5 oz kosher salt
24 oz honey
1 1/2 oz pink salt
4 bay leaves
1 tsp pickling spice
1/2 tsp ground cloves
Add every thing EXCEPT the honey to 1 quart of water and bring to boil stirring to dissolve the salt and extract oils. Let cool to room temp and add honey. Inject turkey with approximately 5% by weight. Place turkey in remaining brine and let soak for around 4 days in fridge.
I have been told if you allow the turkey to sit in fridge for around 24 hours after brining to air dry you get a better flavor distribution. If anyone has done this I am very interested in your opinion on this. I know it helps the skin crisp but we don't eat the skin so that part don't matter.
I will then smoke at around 275 till it reaches 160 deg. in breast and 170 deg in thigh. let the turkey rest for around 30 min and carve.
As always I welcome any and all thoughts/ opinions on this.