Re: My first smoked turkey.HAPPY THANKSGIVING Y'ALL!!!!!!!!!
Hi Buzzard, I've been brining meats for over 10 years now and the brine doesn't raise the sodium level of the meat. The salt acts as a "pack mule" as it were carrying flavor of the liquids into the cells of the meat and is flushed back out all due to osmotic action (nature just loves a happy medium!!). The general rule of thumb when making a brine is 1/2 lb of kosher salt and a 1/2 lb of sugar per gallon of liquid. It's better to use weight as a measurement than cups as different brands of kosher salt take up different volumes - for some 1 cup equals a pound and others a cup and a half.
I love using a mixture of apple juice, maple syrup and veggie broth as the base for my brines.