My 14 pound turkey went into the brine tonight. I will smoke it on Sat. try it out and take the rest to work on Mon. If we like this brine this will be used for or Thanksgiving day turkeys. My brine isn't exactly as planed, My helper (oldest son) made a mistake on measurement of salt, and added pickling spice twice. It's close so its not too bad. He was helping me out by making the brine less pink salt and honey so it would be ready when I got home from work, all I had to do was add the pink salt and honey. Inject turkey and get it into the brine.
Original brine recipe
[color= rgb(24, 24, 24)]1 1/2 Gal water[/color]
5/8 cup (5 oz) kosher salt
24 oz honey
1 1/2 oz pink salt
4 bay leaves
1 tsp pickling spice
1/2 tsp ground cloves
Recipe used
1 1/2 Gal filtered water
3/4 cup (6 oz) kosher salt
2 cups (24 oz) honey
2 TBSP (1 1/2 oz) pink salt
4 bay leaves
2 tsp pickling spice
1/2 tsp ground cloves
I will update on Sat. or Sun., with the smoke and the results and include Q-view, for your viewing pleasure.
Original brine recipe
[color= rgb(24, 24, 24)]1 1/2 Gal water[/color]
5/8 cup (5 oz) kosher salt
24 oz honey
1 1/2 oz pink salt
4 bay leaves
1 tsp pickling spice
1/2 tsp ground cloves
Recipe used
1 1/2 Gal filtered water
3/4 cup (6 oz) kosher salt
2 cups (24 oz) honey
2 TBSP (1 1/2 oz) pink salt
4 bay leaves
2 tsp pickling spice
1/2 tsp ground cloves
I will update on Sat. or Sun., with the smoke and the results and include Q-view, for your viewing pleasure.
