SMF Premier Member
- Joined Oct 17, 2009
I'm thinking about curing a turkey "wet brine". Here's the idea, thaw and rinse the turkey and place in a food grade bucket to place in the fridge. I'm thinking one cup of kosher salt per gallon of distilled water and use enough to cover the bird. The brine will have been premade and in the fridge cold. Then I'm thinking about adding 1/4 tsp. pink salt per pound of turkey. I'm hoping to pickle the bird for at least 5-6 days. What do you think. I want to long smoke the bird with my AMS 8-10 hours before cooking the buzzard.