Brining tonight in 4 gallons, into each 1c brown and white sugar, one cup of canning salt, and one tablespoon of cure#1 for the 2 small ones... we'll roast the big one for some gravy without cure.
Edited by Dert - 11/25/13 at 6:47pm
Nice post, not sure how I missed that. I think I'm going to try this, was the smoke flavor very strong? Also, when you say dry the birds longer, do you mean after taking out of the brine?
How many turkeys have you done in the last couple of weeks? You're a machine!
I can tell ya how it affects the flavor. It will give the turkey a slight hammy taste. I add cure all the time to my turkeys and the one time I didn't every one asked what was different they were not as good. I brine them in a honey brine as well.