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in need of a good brine

post #1 of 6
Thread Starter 
Anyone care to share their recipe for a good brine for a turkey?
post #2 of 6

Slaughterhouse Brine

 

http://www.smokingmeatforums.com/t/172799/slaughterhouse-recipes

 

or

 

Pops Brine

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Both are excellent...Pop's is my go to brine....but for poultry I like the Slaughterhouse.

 

FWIW

post #3 of 6

1gallon water

1/2 cup kosher salt

1/2 cup brown sugar

1 whole onion- quartered

2 cloves of garlic

black pepper corns

ginger

your favorite BBQ spice

post #4 of 6

I use the Slaughter House brine as well.....makes a great turkey & I'm not a huge fan of brining.....Willie

post #5 of 6

This is my favorite one. It made the best turkey I have ever had one easter.

 

Ultimate Turkey Brine

 

1.5 gallon ice water

1/2 gallon hot tap water

2 cups dark brown sugar

1.5 cups Kosher salt

1/4 cup Old Bay

1 tsp chinese five spice

juice of 2 lemons

juice of 2 oranges

 

Mix all ingredients with the hot water and stir until the salt and sugar is all dissolved add the ice water the ice and the bird. Brine for 45 minutes per pound. Rinse well and dry well before smoking.

post #6 of 6

I use the Slaughterhouse either as is or I add a few things to it to change the flavor profile a bit: citrus, poultry seasoning, cranberries, or whatever else strikes your fancy.

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