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Turkey Brining

post #1 of 3
Thread Starter 
A friend of mine and I are going to smoke a turkey this year on his new BGE. I've never brined a turkey before but the plan is to brine one and we needed some help on a recipe. Does anyone have a recipe they've used and enjoyed?
post #2 of 3

Golfer , hello :biggrin:. Here's a few things that will help you  ; http://www.smokingmeatforums.com/newsearch?search=Brines&=Search

 

Have fun and . . .

post #3 of 3
I've used the same brine for the past 3 years and has been a huge hit. The only critique I've recieved is by one person out of a house of 23+ each year. Who thought it was a bit salty. I actually agree, especially for left overs. This year I'm going either to lower the amount of salt by a 1/4 or 1/2 cup or only brine it for the 24hr min. But here's the original brine recipe:

Turkey brine:

3 Cups of Sugar
3 Cups of Salt
3 Gallons of Water
1 Gallon of Coffee
2 Cups of Teriyaki
4 Halved Lemons
2 or 3 Star Anise
Handful of crushed Black Peppercorn and Fresh Thyme

Dissolve salt, sugar and Fluids together. Add the rest of the ingredients and Brine 24-48 hours.
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